The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


dwfender's picture


I'm interested in learning more about enzymes and how they affect the dough. People seem to talk about them frequently and I have a general understanding of what they do but I'm really looking to expand my knowledge a little more. 

BakerBen's picture

If you are truly interested in the science involved in bread making then this is the book for you

Bread Science: the Chemistry and Craft of Making Bread

check out the following TFL thread too

This should do it for you - hope this helps.


dwfender's picture

Great start. Thanks!'s picture

Yes, Em Beuhler's little book is terrific inmeant ways but uneven in subject treatments. I just got it and checked her Enzymes offerings. Pretty limited and not much beyond Peter Reinharts treatment in BBA or Whole Grains. When I'm not typing on my phone like now, I can give you a could of primary sources Buehler cites. For general science of food and cooking, it's hard to beat Hal Magee 's books. I can tell you right now that it's hard to find anything in the popular (non-scientific) literature tut goes much deeper than a rather generic treatment of amylases and proteases. 

Sorry for typos. This interface is hell on an iPhone!


ananda's picture

Hi dwfender,

Pyler, E. J. Baking: Science and Technology.   2 volumes running to over 1500 pages; originally published in 1973, with newer editions now available [my copies are from 1988 and 92].   Everything is covered.   But it will cost you over £150 for both volumes new!   Second hand is best option.

Best wishes


charbono's picture

is very deficient in its non-treatment of damaged starch and enzymes.