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

Authors: Solway, Andrew.
Call number: j507.8 SOL
Publisher: Pleasantville, N.Y. : Gareth Stevens Pub., 2009, c2008.
Publication date: 2009, c2008.
Subject: Children's literature -- Juvenile literature.
Matter -- Properties -- Experiments -- Juvenile literature.
Science -- Experiments -- Juvenile literature.
Cooking (Bread) -- Juvenile literature.
Bread -- Experiments -- Juvenile literature.
Series title: Science of--
Title: The science of a loaf of bread : the science of changing properties / by Andrew Solway.
Edition: North American ed.
Physical description: 32 p. : col. ill. ; 26 cm.
Contents note: 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.
Notes: First published in Great Britain.
Summary note: 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.
Biography note: Includes bibliographical references and index.
ISBN: 9781433900433 (lib. bdg. : alk. paper)
1433900432 (lib. bdg. : alk. paper)
LCCN: 2008034031
Url for this record:|library/marc/dynix|1206432
Bib No.: 1206432

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