ENGLISH

Modernist Bread: Volume 1 History and Fundamentals

By Nathan Myhrvold

Book information

Language
english
Format
PDF
Filesize
280 MB (293106552 bytes)
Pages
\409
Time added
2023-07-14 16:38:45

Description

Table Of Contents Chapter 1: History of Bread The Ancient World The Premodern Era The Industrial Age The Information Age The Future of Bread Chapter 2: Microbiology for Bakers Spoilage and Fermentation Foodborne Illness Sources of Contamination Preventing Contamination Chapter 3: Bread and Health Dietary Systems Medical Dietary Systems Nonmedical Dietary Systems Gluten Intolerance Chapter 4: Heat and Energy The Nature of Heat and Temperature Energy, Power, and Efficiency Heat in Motion Chapter 5: The Physics of Food and Water Water Is Strange Stuff Freezing and Thawing Vaporization and Consensation Water as a Solvent Water Quality and Purity Further Reading

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