Baking and Bakeries

Baking and Bakeries

by H.G. Muller
     
 

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

Overview


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.

Product Details

ISBN-13:
9780852638019
Publisher:
Bloomsbury USA
Publication date:
01/20/2009
Series:
Shire Library Series
Pages:
32
Product dimensions:
5.70(w) x 8.10(h) x 0.20(d)

Meet the Author


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.

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