TY  - BOOK
AU  - Amendola,Joseph
AU  - Rees,Nicole
TI  - Understanding baking: the art and science of baking 
SN  - 0471405469
AV  - TX683. A45 2003
U1  - 641.815 
PY  - 2003///]
CY  - Hoboken, N.J.
PB  - J. Wiley
KW  - Baking
N1  - Previous ed.: published as by Joseph Amendola and Donald E. Lundberg. New York: Van Nostrand Reinhold; London: Chapman and Hall, 1992; Includes bibliographical references (pages 267-272) and index; Wheat and Grain Flours -- Yeast and Chemical Leaveners -- Sugar and Other Sweeteners -- Eggs -- Fats and Oils -- Milk and Dairy Products -- Thickeners: Starches, Gelatin, and Gums -- Chocolate -- Water -- Salt -- The Physics of Heat -- Bread and Other Yeast-Risen Products -- Laminates -- Cake Baking -- Egg Cookery: Custards, Souffles, Meringues, Buttercream, and Pate a Choux -- Pies and Tarts -- Cookies -- Sugar Syrups and Candymaking
ER  -