Versioning History

This page provides a record of edits and changes made to this book since its initial publication. Whenever edits or updates are made, we make the required changes in the text and provide a record and description of those changes here. If the change is minor, the version number increases by 0.1. However, if the edits involve substantial updates, the version number goes up to the next full number. The files on our website always reflect the most recent version, including the Print on Demand copy.

If you find an error in this book, please fill out the Report an Error form.

Version Date Change Details
1.01 October 24, 2015 Book added to the B.C. Open Textbook Collection.
2.01 June 13, 2019 Entire book revised for accessibility.

New theme applied.

Applied a number of changes as part of a project to standardize BCcampus-published books.

 Accessibility remediation:

  • Image descriptions added.
  • Tables reformatted for accessibility.
  • Link text edited to be descriptive.
  • Headings added.
  • Added an Accessibility Statement

Standardization project:

  • Added additional publication information.
  • Updated copyright information.
  • Added a Versioning History page.
  • Renamed the “About the Book” section to “About BCcampus Open Education” and updated the content.

Other changes:

  • Numbered chapters
  • Added pop-up definitions for key terms in webbook
  • Moved media attributions to end of each section
2.02 June 15, 2023 Error correction In Enzymes, “The protein makes the gluten more elastic” was changed to “The protein makes the gluten more extensible.”

License

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Understanding Ingredients for the Canadian Baker Copyright © 2015 by The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

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