Additives
Rhoda Nottridge
Focuses on food additives, discussing the different kinds, their uses, and whether they are harmful. Includes recipes and activities.
Read Time: ~0.5 hr
The science in - a loaf of bread
by Andrew Solway (2008)
About this book
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.
Setting / LocationGlobal
Story EraModern Era
Protagonist / CoreThe science in - a loaf of bread Lead Character
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