LEADER 00000cam  22000008a 4500 
001    ocn239238411 
003    OCoLC 
005    20090330095320.0 
008    080731r20092008nyua   j b    001 0 eng   
010      2008034031 
020    9781433900433|qlibrary binding|qalkaline paper 
020    1433900432|qlibrary binding|qalkaline paper 
035    (OCoLC)239238411 
040    DLC|beng|cDLC|dGO3|dGJT 
049    GJTq 
050 00 QC173.36|b.S654 2008 
082 00 507.8|222 
100 1  Solway, Andrew. 
245 14 The science of a loaf of bread :|bthe science of changing 
       properties /|cby Andrew Solway. 
250    North American edition. 
263    0812 
264  1 Pleasantville, N.Y. :|bGareth Stevens Pub.,|c2009. 
264  4 |c©2008 
300    32 pages :|bcolor illustrations ;|c27 cm. 
336    text|btxt|2rdacontent 
337    unmediated|bn|2rdamedia 
338    volume|bnc|2rdacarrier 
490 0  Science of? 
500    First published in Great Britain. 
504    Includes bibliographical references (page 31) and index. 
505 0  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. 
520    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. 
526 0  Accelerated Reader AR|bMG|c5.5|d1.0|z128891. 
650  0 Matter|xProperties|xExperiments|vJuvenile literature. 
650  0 Science|xExperiments|vJuvenile literature. 
650  0 Cooking (Bread)|vJuvenile literature. 
650  0 Bread|xExperiments|vJuvenile literature. 
994    02|bGJT