The science in - a loaf of bread
Subtitle: the science of changing materials and more
By: Andrew Solway
Series: The science in; Science in
Publisher: Franklin Watts
Published: 2008
Place of publication: London
Language: eng
Number of pages: 32
ISBN-13: 9780749682385
Subjects: Bread; Juvenile literature; Cooking (Bread); Matter; Properties; Chemical reactions
Description: Explores the reasons why we eat bread, looks closely at the key ingredients used to make a dough and investigates the chemical changes that take place when stodgy dough is turned into a solid, crusty loaf of bread. Suggested level: primary, intermediate.
Notes: Includes index.

Includes bibliographical references (page 31) and index.
Table of contents: title: Smell that baking!; title: Why we eat bread; title: An easy bread recipe; title: What is flour?; title: What is yeast?; title: From flour to dough; title: Leaving bread to rise; title: Changes during cooking; title: Other types of bread; title: A commercial bakery; title: Digesting bread; title: Reversible changes; title: Irreversible changes; title: Glossary; title: Further information; title: Index.