Displaying 1 of 1 2009 Format: Book Author: Solway, Andrew. Title: The science of a loaf of bread : the science of changing properties / by Andrew Solway. Edition: North American ed. Publisher, Date: Pleasantville, N.Y. : Gareth Stevens Pub., 2009. Description: 32 pages : color illustrations ; 26 cm. 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. Series: The science of ... Gareth Stevens learning library Gareth Stevens learning library. Science of-- Subjects: Matter -- Properties -- Experiments -- Juvenile literature. Science -- Experiments -- Juvenile literature. Cooking (Bread) -- Juvenile literature. Bread -- Experiments -- Juvenile literature. Notes: Originally published in Great Britain. 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. Web Site: Table of contents LCCN: 2008034031 ISBN: 9781433900433 1433900432 Other Number: 239238411 System Availability: 1 Current Holds: 0 # Local items: 1 Control Number: 251851 # Local items in: 1 # System items in: 1 Call Number: j 507.8 Solway Place Hold Add to My List Expand All | Collapse All Availability Map It Suggestions and more Displaying 1 of 1
