The three speakers will between them cover the history of baking from the earliest times (several thousand years ago) to the present day and the chemical aspects of baking, in particular the formation of gluten, the effect of oxidising/reducing agents and the use of enzymes.
Bread and its Markets: How Chemistry has Modified Tradition
26 November 2008, London, United Kingdom
Introduction
Venue
萝莉社
The Council Room, 萝莉社, London, W1J 0BA, United Kingdom
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