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How baking works : exploring the fundamentals of baking science

[NT 42944] Record Type:	[NT 1579] Language materials, printed : [NT 40817] monographic
[NT 47348] Title Information:	exploring the fundamentals of baking science
[NT 47261] Author:	FigoniPaula.,
[NT 47351] Place of Publication:	Hoboken, N.J.
[NT 47263] Published:	John Wiley & Sons;
[NT 47352] Year of Publication:	c2011.
[NT 50960] Edition:	3rd ed.
[NT 47264] Description:	xi, 516 p.ill. : 28 cm.;
[NT 47266] Subject:	Baking. -
[NT 51398] Summary:	The essence of baking is chemistry, and anyone who wants to be a master pastry chem must understand the principles and science that make baking work. Learn the whys and hows of every chemical reaction, essential ingredient, and technique.
[NT 50961] ISBN:	0470392673
[NT 60779] Content Note:	Introduction to baking Heat transfer Overview of the baking process Sensory properties of food Wheat flour Variety grains and flours Gluten Sugar and other sweeteners Fats, oils, and emulsifiers Eggs and egg products Leavening agents Thickening and gelling agents Milk and milk products Nuts and seeds Cocoa and chocolate products Fruit and fruit products Natural and artificial flavorings Baking for health and wellness.

How baking works : exploring the fundamentals of baking science
Figoni, Paula.

How baking works : exploring the fundamentals of baking science / Paula Figoni. - 3rd ed.. - Hoboken, N.J. : John Wiley & Sons, c2011.. - xi, 516 p. ; ill. ; 28 cm..
Introduction to baking.
Includes bibliographical references and index..
ISBN 0470392673ISBN 9780470392676ISBN 9780470398135
Baking.

How baking works : exploring the fundamentals of baking science
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200 1 $a How baking works $e exploring the fundamentals of baking science $f Paula Figoni.
205 $a 3rd ed.
210 $a Hoboken, N.J. $d c2011. $c John Wiley & Sons
215 1 $a xi, 516 p. $c ill. $d 28 cm.
320 $a Includes bibliographical references and index.
327 0 $a Introduction to baking $a Heat transfer $a Overview of the baking process $a Sensory properties of food $a Wheat flour $a Variety grains and flours $a Gluten $a Sugar and other sweeteners $a Fats, oils, and emulsifiers $a Eggs and egg products $a Leavening agents $a Thickening and gelling agents $a Milk and milk products $a Nuts and seeds $a Cocoa and chocolate products $a Fruit and fruit products $a Natural and artificial flavorings $a Baking for health and wellness.
330 $a The essence of baking is chemistry, and anyone who wants to be a master pastry chem must understand the principles and science that make baking work. Learn the whys and hows of every chemical reaction, essential ingredient, and technique.
606 $2 lc $a Baking. $3 206036
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680 $a TX763 $b .F54 2011
700 1 $a Figoni $b Paula. $3 128780