Several resources were useful to the research for these pages, they include the internet and the following books.
Blanshard, Frazier, Gilliard, Chemistry and Physics of Baking (Materials, Processes, and Products), Special Publication No. 56, The Royal Society of Chemistry, 1986.
Kent - Jones & Amos, Modern Cereal Chemistry, Food Trade Press Ltd., 6th edition, 1967.
Oxford University Press, Oxford Dictionary of Chemistry, 4th edition, 2000.
Stanier, Ingraham, Wheelis, Painter, General Microbiology, 5th edition, 1987, Macmillan
Brown, Introduction to Organic Chemistry, Longmans, 1964.
Daniel, Bakery Materials and Methods, 4th edition, 1967, Maclaren & Sons, Ltd.
Whitley, Andrew, Bread Matters, the state of modern bread and a definitive guide to baking your own. Fourth Estate, 2006.
I would also like to have consulted:
Cauvain and Young, Technology of Breadmaking.
Pyler, Baking: Science and Technology, volumes 1 & 2.