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The Resource The science of a loaf of bread : the science of changing properties, by Andrew Solway

The science of a loaf of bread : the science of changing properties, by Andrew Solway

Label
The science of a loaf of bread : the science of changing properties
Title
The science of a loaf of bread
Title remainder
the science of changing properties
Statement of responsibility
by Andrew Solway
Creator
Subject
Genre
Language
eng
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
Member of
Cataloging source
DLC
http://library.link/vocab/creatorName
Solway, Andrew
Dewey number
507.8
Illustrations
illustrations
Index
index present
LC call number
QC173.36
LC item number
.S654 2008
Literary form
non fiction
Nature of contents
bibliography
Series statement
The science of..
http://library.link/vocab/subjectName
  • Matter
  • Science
  • Cooking (Bread)
  • Bread
Target audience
juvenile
Label
The science of a loaf of bread : the science of changing properties, by Andrew Solway
Link
http://www.loc.gov/catdir/toc/ecip0824/2008034031.html
Instantiates
Publication
Note
First published in Great Britain
Bibliography note
Includes bibliographical references 9p. 31) and index
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
Dimensions
26 cm.
Edition
North American ed.
Extent
32 p.
Isbn
9781433900433
Isbn Type
: LIB
Lccn
2008034031
Other physical details
col. ill.
System control number
BK0007904383
Label
The science of a loaf of bread : the science of changing properties, by Andrew Solway
Link
http://www.loc.gov/catdir/toc/ecip0824/2008034031.html
Publication
Note
First published in Great Britain
Bibliography note
Includes bibliographical references 9p. 31) and index
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
Dimensions
26 cm.
Edition
North American ed.
Extent
32 p.
Isbn
9781433900433
Isbn Type
: LIB
Lccn
2008034031
Other physical details
col. ill.
System control number
BK0007904383

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