Principles of Baking (Flour Mixtures)

Duration: 11

Year Published: 1949

Creator: Encyclopaedia Britannica Educ Corp

Format: 16mm

Color: B&W

Description: Explains the principles involved in the baking of yeast bread, quick breads, pastries, and cakes. Describes the structure of flour and the structural changes that occur during the leavening process. Illustrates how baked products consisting of flour mixtures vary according to the ingredients, the leavening agent, the mixing, and the temperature.

1 user has this film:
Indiana University Library Moving Image Archive

Related films:

Original permalink · Record added: 2024-04-22 14:04:11