Baking and Bakeries
Published on 20. July 2008
Book
Paperback/Softback
32 pages
978-0-85263-801-9 (ISBN)
Description
A staple food in many diets, bread has been baked since ancient times and is considered a basic necessity by many. Baking and Bakeries charts the history of baking, from the ancient breads cooked with grain-paste through the introduction of yeast, to modern day variations. The author describes the different methods used in baking and the range of tools and machinery used. Focusing chiefly on the industrial bakeries of the Victorian era, with a final chapter addressing modern day improvements, this book takes a look at the development of the industry as well as the traditions of baking that have survived for centuries.
More details
Series
Language
English
Place of publication
London
United Kingdom
Publishing group
Bloomsbury Publishing PLC
Product notice
Paperback (trade)
Illustrations
51 b/w
Dimensions
Height: 213 mm
Width: 149 mm
Thickness: 4 mm
Weight
96 gr
ISBN-13
978-0-85263-801-9 (9780852638019)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Person
Dr H. G. Muller was born in Germany and in 1946 came to England, where he spent the first twenty years of his working life in the milling and baking industry. He obtained the degrees of Bsc and Msc by part-time study at Birkbeck College, London, ad his PhD (London) as an external student. Subsequently he has taught at the Procter Department of Food Science of the University of Leeds where he is a senior lecturer. He is a Fellow of the Institute of Food Science and Technology and the author of many technical and scientific papers and three books.
Content
Baking in ancient times - The baker and his trade - Developments in the nineteenth century - Biscuits and cakes -The twentieth century - Further reading - Places to visit