Physics and Chemistry of Baking

Résumé du livre

Abstract: A course text for students in baking and breadmaking covers the basic physico-chemical principles regarding the current technological understanding and practice of baking. The 22 text chapters are equally partitioned between the 2 principal themes: vig., physical properties and physics of baking on the one hand, and chemical reactions and chemical components on the other. The section on physics includes: states of matter; density; viscoity and surface tension; heat transmission and temperature; physical state changes; current electricity; and light and other waves. The section on chemicstry includes: chemical changes; air and food composition; water; chemical mixtures (solutions, colloids) and chemical structure concepts (atoms, molecules); and various chemical reactions (oxidation, acids, bases, salts, organic compounds). Exercises are provided at the end of each chapters, and answers to the exercises and a table of atomic weights are appended.