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The science of a loaf of bread : the science of changing properties

Author: Andrew Solway
Publisher: Pleasantville, N.Y. : Gareth Stevens Pub., 2009.
Series: Gareth Stevens learning library.; Science of--
Edition/Format:   Print book : Juvenile audience : English : North American edView all editions and formats
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.
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Genre/Form: Juvenile literature
Material Type: Juvenile audience, Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Andrew Solway
ISBN: 9781433900433 1433900432
OCLC Number: 239238411
Notes: Originally published in Great Britain.
Description: 32 pages : color illustrations ; 26 cm.
Contents: Bread basics --
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.
Series Title: Gareth Stevens learning library.; Science of--
Responsibility: by Andrew Solway.
More information:

Abstract:

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.

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