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Informationen zum Autor 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. Klappentext A staple food in many diets! bread has been baked since ancient times and is considered as a basic necessity. This work charts the history of baking! from the breads cooked with grain-paste through the introduction of yeast! to modern day variations. It describes the different methods used in baking and the range of tools and machinery used. Bread is a staple part of many diets, and the method of baking has existed since ancient times. Zusammenfassung A staple food in many diets, bread has been baked since ancient times and is considered as a basic necessity. This work charts the history of baking, from the breads cooked with grain-paste through the introduction of yeast, to modern day variations. It describes the different methods used in baking and the range of tools and machinery used. Inhaltsverzeichnis Baking in ancient times - The baker and his trade - Developments in the nineteenth century - Biscuits and cakes -The twentieth century - Further reading - Places to visit
