The science in - a loaf of bread

Explores the reasons why we eat bread, looks closely at the key ingredients used to make a dough and investigates the chemical changes that take place when stodgy dough is turned into a solid, crusty loaf of bread. Suggested level: primary, intermediate.

Year

2008

Language

English

Series

The science in

Publisher

Franklin Watts

Editions

1

Pages

32

ISBN

9780749682385

Data source: Wikidata