Explore Books on
dough

Mudworks

By MaryAnn F. Kohl,Maryann F. Kohl,Mary Ann F. Kohl

Dough

By Richard Bertinet

Dough rheology and baked product texture

By Hamed Faridi,H. Faridi,J.M. Faubion

What should I make?

By Nandini Nayar

Simply Good Bread

By Peter Sidwell

Liḳrat ḥalah

By Shira Wiener,Ayelet Yifrach

The farinograph handbook

By American Association of Cereal Chemists. Physical Testing Methods Committee.

Functional additives for bakery foods

By Clyde E. Stauffer

Ready, Set, Dough!

By Melanie Barnard

The complete idiot's guide to crafts with kids

By Georgene Muller Lockwood

Simple Pleasures of the Home

By Susannah Seton

The Extensigraph handbook

By

Gliadin and glutenin

By Walter Bushuk

Pastry

By Michel Roux

Dough creations

By Pat Gardner

Measurement of viscoelastic properties of wheat flour doughs, to provide information needed to expand the food utilization of wheat

By G. E. Hibberd

Rhodes Fresh Ideas with Frozen Dough (lay-flat binder, wipe clean pages)

By Rhodes Breads

Physical properties of dough

By C. O. Swanson

New methods for the study of physical and chemical properties of the batter and dough series

By Isabel Tilton Noble

Bake breads from frozen dough

By Sylvia Ogren

Technology of Breadmaking

By Stanley P. Cauvain,Linda S. Young

Mudworks

By Maryann F. Kohl,MaryAnn F. Kohl

Sibirskie pelʹmeni

By Valeriĭ Novikov

Interactions between milk and wheat flour fractions and their effects in bread making

By Nihal Gu l Erdogdu