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005 | 20221101184645.0 | ||
008 | 040330s2004 njua b 001 0 eng d | ||
010 | _a 2003005297 | ||
011 | _aBIB MATCHES WORLDCAT | ||
020 | _a0471268569 | ||
020 | _a9780471268567 | ||
035 | _a(ATU)b10837061 | ||
035 | _a(DLC) 2003005297 | ||
035 | _a(OCoLC)51855499 | ||
040 |
_aDLC _beng _erda _dATU |
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042 | _apcc | ||
050 | 0 | 0 |
_aTX763 _b.F54 2004 |
082 | 0 | 0 |
_a641.71 _222 |
100 | 1 |
_aFigoni, Paula, _eauthor. _91047489 |
|
245 | 1 | 0 |
_aHow baking works : _bexploring the fundamentals of baking science / _cPaula Figoni. |
264 | 1 |
_aHoboken, N.J. : _bWiley, _c[2004] |
|
264 | 4 | _c©2004 | |
300 |
_aix, 358 pages : _billustrations ; _c23 cm |
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336 |
_atext _btxt _2rdacontent |
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337 |
_aunmediated _bn _2rdamedia |
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338 |
_avolume _bnc _2rdacarrier |
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504 | _aIncludes bibliographical references (pages 345-346) and index. | ||
505 | 0 | 0 |
_gCh. 1. _tIntroduction to Baking -- _gCh. 2. _tHeat Transfer -- _gCh. 3. _tOverview of the Baking Process -- _gCh. 4. _tSensory Properties of Food -- _gCh. 5. _tWheat Flour -- _gCh. 6. _tVariety Grains and Flours -- _gCh. 7. _tGluten -- _gCh. 8. _tSugar and Other Sweeteners -- _gCh. 9. _tThickening and Gelling Agents -- _gCh. 10. _tFats, Oils, and Emulsifiers -- _gCh. 11. _tEggs and Egg Products -- _gCh. 12. _tMilk and Milk Products -- _gCh. 13. _tLeavening Agents -- _gCh. 14. _tNatural and Artificial Flavorings -- _gCh. 15. _tFruit and Fruit Products -- _gCh. 16. _tNuts and Seeds -- _gCh. 17. _tCocoa and Chocolate Products. |
520 | _a"Underlying the artistic considerations involved in baking is hard science, and no other text offers as in-depth coverage of the "whys" of baking as How Baking Works. By helping bakers and pastry chefs better understand the major ingredient groups and chemical reactions ingredients undergo during basic baking techniques, this insightful book is an essential key to mastering skills, effectively adapting to todays quickly evolving industry trends, and understanding a wide array of ingredients from different cultures."--Publisher description. | ||
588 | _aMachine converted from AACR2 source record. | ||
650 | 0 |
_aBaking _9314388 |
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907 |
_a.b10837061 _b26-03-18 _c27-10-15 |
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942 | _cB | ||
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998 |
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999 |
_c1146857 _d1146857 |