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Title:
The science of a loaf of bread : the science of changing properties / by Andrew Solway.
Call Number:
j507.8 SOL
Publication Date:
2009, c2008.
Edition:
North American ed.
Publisher:
Pleasantville, N.Y. : Gareth Stevens Pub., 2009, c2008.
Physical Description:
32 p. : col. ill. ; 26 cm.
Notes:
First published in Great Britain.
Contents:
Bread basics -- Slice of life -- Let's bake bread! -- Flour power -- Yeast in action -- From flour to dough -- On the rise -- Into the oven -- No baker's yeast -- Bread on a big scale -- In your breadbasket -- Physical changes -- Chemical changes.
Summary:
Bread is a staple food in many countries. Just a few simple ingredients--flour, yeast, and water--become a crusty, tasty loaf in the oven. Learn about the physical and chemical changes that happen between the mixing bowl and the serving plate.
Bibliography Note:
Includes bibliographical references and index.
Horizon Bib Number:
1206432
Series:
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j507.8 SOL Children's Non-fiction Book
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j507.8 SOL Children's Non-fiction Book
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507.8 SOL Children's Non-fiction Book*
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