The Science of Bakery Products

Chapter 1: Introduction; 1.1: History; 1.2: Language and Units; 1.3: Food Law; 1.3.1:Bread and Food Law; 1.3.2: Health and Safety; Chapter 2: Science; 2.1: Basic Science; 2.1.1: Stability; 2.1.2: Water Activity; 2.1.3: The Equilibrium Relative Humidity; 2.1.4: The Dew Point; 2.2: Colligative Properties; 2.2.1: Boiling Points; 2.2.2: Measuring Vacuum; 2.3: pH; 2.4: Polarimetry; 2.5: The Maillard Re...