TY  - BOOK
AU  - Amendola,Joseph
AU  - Lundberg,Donald E.
TI  - Understanding baking
SN  - 0442009674
AV  - TX683 .A44 1992
U1  - 641.815 
PY  - 1992///]
CY  - New York
PB  - Van Nostrand Reinhold
KW  - Baking
N1  - Includes bibliographical references (page 272) and index; Acknowledgments --; Preface --; Ch. 1; Wheat and Grain Flours --; Ch. 2; Yeast and Chemical Leaveners --; Ch. 3; Sugar and Other Sweeteners --; Ch. 4; Eggs --; Ch. 5; Fats and Oils --; Ch. 6; Milk and Dairy Products --; Ch. 7; Thickeners: Starches, Gelatin, and Gums --; Ch. 8; Chocolate --; Ch. 9; Water --; Ch. 10; Salt --; Ch. 11; The Physics of Heat --; Ch. 12; Bread and Other Yeast-Risen Products --; Ch. 13; Laminates --; Ch. 14; Cake Baking --; Ch. 15; Egg Cookery: Custards, Souffles, Meringues, Buttercream, and Pate a Choux --; Ch. 16; Pies and Tarts --; Ch. 17; Cookies --; Ch. 18; Sugar Syrups and Candymaking --; Appendix --; Bibliography --; Index
ER  -