000			04990cam a2200397 i 4500
005			20221101222726.0
008			080303s2008 njua b 001 0 eng d
010			_a 2006103521
011			_aBIB MATCHES WORLDCAT
020			_a0471747238 _qpbk. (alk. paper)
020			_a9780471747239 _qpbk. (alk. paper)
035			_a(ATU)b11297207
035			_a(OCoLC)86115754
040			_aDLC _beng _erda _cDLC _dYDX _dBAKER _dBTCTA _dYDXCP _dATU
050	0	0	_aTX763 _b.F54 2008
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.
250			_aSecond edition.
264		1	_aHoboken, N.J. : _bWiley, _c[2008]
264		4	_c©2008
300			_axiii, 399 pages : _billustrations ; _c28 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references (pages 387-388) and index.
505	0	0	_g1. _tIntroduction to Baking -- _tIntroduction -- _tThe Importance of Accuracy in the Bakeshop -- _tBalances and Scales -- _gUnit s. _tof Measure -- _tWeight and Volume Measurements -- _tThe Difference between Density and Thickness -- _tThe Difference between Weight Ounces and Fluid Ounces -- _tBaker's Percentages -- _tThe Importance of Controlling Ingredient Temperatures -- _tThe Importance of Controlling Oven Temperatures -- _g2. _tHeat Transfer -- _tIntroduction -- _tMethods of Heat Transfer -- _g3. _tOverview of the Baking Process -- _tIntroduction -- _tSetting the Stage for Success -- _tStage I: Mixing -- _tStage II: Baking -- _tStage III: Cooling -- _g4. _tSensory Properties of Food -- _tIntroduction -- _tAppearance -- _tFlavor -- _tTexture -- _g5. _tWheat Flour -- _tIntroduction -- _tWheat Kernel -- _tMakeup of Flour -- _tClassifying Wheat -- _gPart icle. _tSize -- _tFlour and Dough Additives and Treatments -- _tCommercial Grades of White Flours -- _tTypes of Patent Wheat Flours -- _tOther Wheat Flours -- _tFunctions of Flour -- _tStorage of Flours -- _g6. _tVariety Grains and Flours -- _tIntroduction -- _tCereal Grains -- _tCereal-free Grains and Flours -- _g7. _tGluten -- _tIntroduction -- _tThe Importance of Gluten -- _tThe Unique Nature of Gluten -- _tDetermining Gluten Requirements -- _tControlling Gluten Development -- _tDough Relaxation -- _g8. _tSugar and Other Sweeteners -- _tIntroduction -- _tSweeteners -- _tDry Crystalline Sugars -- _tSyrups -- _tSpecialty Sweeteners -- _tFunctions of Sweeteners -- _g9. _tThickening and Gelling Agents -- _tIntroduction -- _tThe Process of Thickening and Gelling -- _tGelatin -- _tVegetable Gums -- _tStarches -- _tFunctions of Thickening and Gelling Agents -- _g10. _tFats, Oils, and Emulsifiers -- _tIntroduction -- _tChemistry of Fats, Oils, and Emulsifiers -- _tHydrogenation -- _tFats and Oils -- _tFunctions of Fats, Oils, and Emulsifiersy -- _g11. _tEggs and Egg Products -- _tIntroduction -- _tThe Makeup of an Egg -- _tCommercial Classification of Shell Eggs -- _tEgg Products -- _tFunctions of Eggs -- _tMore on Coagulation-Basic Egg Custard -- _tMore on Aeration-Meringue -- _g12. _tMilk and Milk Products -- _tIntroduction -- _tCommon Commercial Processes to Milk and Milk Products -- _tMakeup of Milk -- _tMilk Products -- _tFunctions of Milk and Milk Products -- _g13. _tLeavening Agents -- _tIntroduction -- _tThe Process of Leavening -- _tLeavening Gases -- _tYeast Fermentation -- _tChemical Leaveners -- _tFunctions of Chemical Leaveners -- _g14. _tNatural and Artificial Flavorings -- _tIntroduction -- _tA Brief Review of Flavor -- _tFlavor Profiles -- _tTypes of Flavorings -- _tEvaluating New Flavorings -- _g15. _tFruit and Fruit Products -- _tIntroduction -- _tHow Fruit Is Purchased -- _tCommon Fruits -- _tFruit Ripening -- _g16. _tNuts and Seeds -- _tIntroduction -- _tComposition of Nuts, Kernels, and Seeds -- _tCost -- _tCommon Nuts, Kernels, and Seeds -- _tToasting Nuts -- _g17. _tCocoa and Chocolate Products -- _tIntroduction -- _tMakeup of Cocoa Beans -- _tCommon Cocoa and Chocolate Products -- _tHandling Chocolate Products -- _tFunctions of Cocoa and Chocolate Products.
520			_a"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			_aMachine converted from AACR2 source record.
650		0	_aBaking _9314388
856	4	2	_3Contributor biographical information _uhttp://www.loc.gov/catdir/enhancements/fy0826/2006103521-b.html
907			_a.b11297207 _b10-06-19 _c27-10-15
942			_cB
945			_a641.71 FIG _g1 _iA400449B _j0 _lcmain _o- _p$41.30 _q- _r- _s- _t0 _u15 _v7 _w1 _x5 _y.i12678259 _z29-10-15
998			_a(2)b _a(2)c _b23-03-18 _cm _da _feng _gnju _h0
999			_c1181195 _d1181195