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Author Solway, Andrew.

Title The science of a loaf of bread : the science of changing properties / by Andrew Solway.

Publication Info. Pleasantville, N.Y. : Gareth Stevens Pub., 2009.
©2008

Copies

Location Call No. Status
 Bristol, Main Library - Children's Department  J507.8 SOL    Check Shelf
Edition North American edition.
Description 32 pages : color illustrations ; 27 cm.
Series Science of?
Note First published in Great Britain.
Bibliography Includes bibliographical references (page 31) and index.
Contents Bread basics -- A 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.
Study Program Accelerated Reader AR MG 5.5 1.0 128891.
Subject Matter -- Properties -- Experiments -- Juvenile literature.
Science -- Experiments -- Juvenile literature.
Cooking (Bread) -- Juvenile literature.
Bread -- Experiments -- Juvenile literature.
ISBN 9781433900433 library binding alkaline paper
1433900432 library binding alkaline paper
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