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010 _a 2003005297
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020 _a0471268569
020 _a9780471268567
035 _a(ATU)b10837061
035 _a(DLC) 2003005297
035 _a(OCoLC)51855499
040 _aDLC
_beng
_erda
_dATU
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
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
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
907 _a.b10837061
_b26-03-18
_c27-10-15
942 _cB
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