Editing Baking (section)

==Bibliography==
* Burnett, John. "The baking industry in the nineteenth century." ''Business History'' 5.2 (1963): 98-108. in Britain.
* {{cite book |title=How Baking Works: Exploring the Fundamentals of Baking Science |last=Figoni |first=Paula |publisher=Wiley |year=2010 |edition=3 |isbn=978-0470392676}}—a textbook on baking and setting up a bakery
* Laudan, Rachel. ''Cuisine and empire: Cooking in world history'' (Univ of California Press, 2013) [https://www.academia.edu/download/45935589/GdSM--review_Cuisine_and_Empire.pdf online].
* Pasqualone, Antonella. "Traditional flat breads spread from the Fertile Crescent: Production process and history of baking systems." ''Journal of Ethnic Foods'' 5.1 (2018): 10-19. [https://www.sciencedirect.com/science/article/pii/S235261811830009X online]
* {{cite book |title=Baking Science & Technology |last=Pyler |first=E.J. |author2=Gorton, L.A. |year=2008 |publisher=Sosland Publishing Company |isbn=978-0-9820239-0-7 |url=http://www.sosland.com/bakingscience/Vol_1_LR.pdf |access-date=2013-01-23 |archive-url=https://web.archive.org/web/20180219121821/http://www.sosland.com/bakingscience/Vol_1_LR.pdf |archive-date=2018-02-19 |url-status=dead }}
* Sharpless, Rebecca. ''Grain and Fire: A History of Baking in the American South'' (University of North Carolina Press, 2022) [http://www.h-net.org/reviews/showrev.php?id=58155 online scholarly review]
* Ysewijn, R. (2020). [https://books.google.com/books?id=5xXMzAEACAAJ Oats in the North, Wheat from the South: The History of British Baking: Savoury and Sweet.] Australia: Murdoch Books Pty Limited.
* Zanoni, Bruno, C. Peri, and Sauro Pierucci. "A study of the bread-baking process. I: A phenomenological model." ''Journal of food engineering'' 19.4 (1993): 389-398.