MARC details
| 000 -LEADER |
|---|
| fixed length control field |
04990cam a2200397 i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20221101222726.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
080303s2008 njua b 001 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2006103521 |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
BIB MATCHES WORLDCAT |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0471747238 |
| Qualifying information |
pbk. (alk. paper) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780471747239 |
| Qualifying information |
pbk. (alk. paper) |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(ATU)b11297207 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)86115754 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
DLC |
| Modifying agency |
YDX |
| -- |
BAKER |
| -- |
BTCTA |
| -- |
YDXCP |
| -- |
ATU |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX763 |
| Item number |
.F54 2008 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.71 |
| Edition number |
22 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Figoni, Paula, |
| Relator term |
author. |
| 9 (RLIN) |
1047489 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
How baking works : |
| Remainder of title |
exploring the fundamentals of baking science / |
| Statement of responsibility, etc. |
Paula Figoni. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Second edition. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Hoboken, N.J. : |
| Name of producer, publisher, distributor, manufacturer |
Wiley, |
| Date of production, publication, distribution, manufacture, or copyright notice |
[2008] |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©2008 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xiii, 399 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
28 cm |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Media type code |
n |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Carrier type code |
nc |
| Source |
rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references (pages 387-388) and index. |
| 505 00 - FORMATTED CONTENTS NOTE |
|---|
| Miscellaneous information |
1. |
| Title |
Introduction to Baking -- |
| -- |
Introduction -- |
| -- |
The Importance of Accuracy in the Bakeshop -- |
| -- |
Balances and Scales -- |
| Miscellaneous information |
Unit s. |
| Title |
of Measure -- |
| -- |
Weight and Volume Measurements -- |
| -- |
The Difference between Density and Thickness -- |
| -- |
The Difference between Weight Ounces and Fluid Ounces -- |
| -- |
Baker's Percentages -- |
| -- |
The Importance of Controlling Ingredient Temperatures -- |
| -- |
The Importance of Controlling Oven Temperatures -- |
| Miscellaneous information |
2. |
| Title |
Heat Transfer -- |
| -- |
Introduction -- |
| -- |
Methods of Heat Transfer -- |
| Miscellaneous information |
3. |
| Title |
Overview of the Baking Process -- |
| -- |
Introduction -- |
| -- |
Setting the Stage for Success -- |
| -- |
Stage I: Mixing -- |
| -- |
Stage II: Baking -- |
| -- |
Stage III: Cooling -- |
| Miscellaneous information |
4. |
| Title |
Sensory Properties of Food -- |
| -- |
Introduction -- |
| -- |
Appearance -- |
| -- |
Flavor -- |
| -- |
Texture -- |
| Miscellaneous information |
5. |
| Title |
Wheat Flour -- |
| -- |
Introduction -- |
| -- |
Wheat Kernel -- |
| -- |
Makeup of Flour -- |
| -- |
Classifying Wheat -- |
| Miscellaneous information |
Part icle. |
| Title |
Size -- |
| -- |
Flour and Dough Additives and Treatments -- |
| -- |
Commercial Grades of White Flours -- |
| -- |
Types of Patent Wheat Flours -- |
| -- |
Other Wheat Flours -- |
| -- |
Functions of Flour -- |
| -- |
Storage of Flours -- |
| Miscellaneous information |
6. |
| Title |
Variety Grains and Flours -- |
| -- |
Introduction -- |
| -- |
Cereal Grains -- |
| -- |
Cereal-free Grains and Flours -- |
| Miscellaneous information |
7. |
| Title |
Gluten -- |
| -- |
Introduction -- |
| -- |
The Importance of Gluten -- |
| -- |
The Unique Nature of Gluten -- |
| -- |
Determining Gluten Requirements -- |
| -- |
Controlling Gluten Development -- |
| -- |
Dough Relaxation -- |
| Miscellaneous information |
8. |
| Title |
Sugar and Other Sweeteners -- |
| -- |
Introduction -- |
| -- |
Sweeteners -- |
| -- |
Dry Crystalline Sugars -- |
| -- |
Syrups -- |
| -- |
Specialty Sweeteners -- |
| -- |
Functions of Sweeteners -- |
| Miscellaneous information |
9. |
| Title |
Thickening and Gelling Agents -- |
| -- |
Introduction -- |
| -- |
The Process of Thickening and Gelling -- |
| -- |
Gelatin -- |
| -- |
Vegetable Gums -- |
| -- |
Starches -- |
| -- |
Functions of Thickening and Gelling Agents -- |
| Miscellaneous information |
10. |
| Title |
Fats, Oils, and Emulsifiers -- |
| -- |
Introduction -- |
| -- |
Chemistry of Fats, Oils, and Emulsifiers -- |
| -- |
Hydrogenation -- |
| -- |
Fats and Oils -- |
| -- |
Functions of Fats, Oils, and Emulsifiersy -- |
| Miscellaneous information |
11. |
| Title |
Eggs and Egg Products -- |
| -- |
Introduction -- |
| -- |
The Makeup of an Egg -- |
| -- |
Commercial Classification of Shell Eggs -- |
| -- |
Egg Products -- |
| -- |
Functions of Eggs -- |
| -- |
More on Coagulation-Basic Egg Custard -- |
| -- |
More on Aeration-Meringue -- |
| Miscellaneous information |
12. |
| Title |
Milk and Milk Products -- |
| -- |
Introduction -- |
| -- |
Common Commercial Processes to Milk and Milk Products -- |
| -- |
Makeup of Milk -- |
| -- |
Milk Products -- |
| -- |
Functions of Milk and Milk Products -- |
| Miscellaneous information |
13. |
| Title |
Leavening Agents -- |
| -- |
Introduction -- |
| -- |
The Process of Leavening -- |
| -- |
Leavening Gases -- |
| -- |
Yeast Fermentation -- |
| -- |
Chemical Leaveners -- |
| -- |
Functions of Chemical Leaveners -- |
| Miscellaneous information |
14. |
| Title |
Natural and Artificial Flavorings -- |
| -- |
Introduction -- |
| -- |
A Brief Review of Flavor -- |
| -- |
Flavor Profiles -- |
| -- |
Types of Flavorings -- |
| -- |
Evaluating New Flavorings -- |
| Miscellaneous information |
15. |
| Title |
Fruit and Fruit Products -- |
| -- |
Introduction -- |
| -- |
How Fruit Is Purchased -- |
| -- |
Common Fruits -- |
| -- |
Fruit Ripening -- |
| Miscellaneous information |
16. |
| Title |
Nuts and Seeds -- |
| -- |
Introduction -- |
| -- |
Composition of Nuts, Kernels, and Seeds -- |
| -- |
Cost -- |
| -- |
Common Nuts, Kernels, and Seeds -- |
| -- |
Toasting Nuts -- |
| Miscellaneous information |
17. |
| Title |
Cocoa and Chocolate Products -- |
| -- |
Introduction -- |
| -- |
Makeup of Cocoa Beans -- |
| -- |
Common Cocoa and Chocolate Products -- |
| -- |
Handling Chocolate Products -- |
| -- |
Functions of Cocoa and Chocolate Products. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"How Baking Works, Second Edition thoroughly covers the entire baking process, emphasizing the "whys" at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of the end product. The coverage also includes scaling and measurements, heat transfer, and sensory properties in baking."--Publisher's website. |
| 588 ## - SOURCE OF DESCRIPTION NOTE |
|---|
| Source of description note |
Machine converted from AACR2 source record. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Baking |
| 9 (RLIN) |
314388 |
| 856 42 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Materials specified |
Contributor biographical information |
| Uniform Resource Identifier |
<a href="http://www.loc.gov/catdir/enhancements/fy0826/2006103521-b.html">http://www.loc.gov/catdir/enhancements/fy0826/2006103521-b.html</a> |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b11297207 |
| b |
10-06-19 |
| c |
27-10-15 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
641.71 FIG |
| g |
1 |
| i |
A400449B |
| j |
0 |
| l |
cmain |
| o |
- |
| p |
$41.30 |
| q |
- |
| r |
- |
| s |
- |
| t |
0 |
| u |
15 |
| v |
7 |
| w |
1 |
| x |
5 |
| y |
.i12678259 |
| z |
29-10-15 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| -- |
(2)b |
| -- |
(2)c |
| Operator's initials, OID (RLIN) |
23-03-18 |
| Cataloger's initials, CIN (RLIN) |
m |
| First date, FD (RLIN) |
a |
| -- |
eng |
| -- |
nju |
| -- |
0 |
