000			02026cam a2200385 i 4500
005			20221102153837.0
008			101213s2011 njua b 001 0 eng d
010			_a 2010006497
011			_aBIB MATCHES WORLDCAT
020			_a0470392673 _qpbk.
020			_a9780470392676 _qpbk.
035			_a(ATU)b11868727
035			_a(OCoLC)531718808
040			_aDLC _beng _erda _cDLC _dYDX _dYDXCP _dILC _dVP@ _dATU
050	0	0	_aTX763 _b.F54 2011
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			_aThird edition.
264		1	_aHoboken, N.J. : _bJohn Wiley & Sons, _c[2011]
264		4	_c©2011
300			_axi, 516 pages : _billustrations ; _c28 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references and index.
505	0		_aIntroduction to baking -- Heat transfer -- Overview of the baking process -- Sensory properties of food -- Wheat flour -- Variety grains and flours -- Gluten -- Sugar and other sweeteners -- Fats, oils, and emulsifiers -- Eggs and egg products -- Leavening agents -- Thickening and gelling agents -- Milk and milk products -- Nuts and seeds -- Cocoa and chocolate products -- Fruit and fruit products -- Natural and artificial flavorings -- Baking for health and wellness.
520			_aThe essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. Learn the whys and hows of every chemical reaction, essential ingredient, and technique.
588			_aMachine converted from AACR2 source record.
650		0	_aBaking. _9314388
907			_a.b11868727 _b13-05-21 _c27-10-15
942			_cB
945			_a641.71 FIG _g1 _iA504147B _j0 _lcmain _o- _p$63.57 _q- _r- _s- _t0 _u13 _v14 _w0 _x6 _y.i13090306 _z29-10-15
998			_ab _ac _b06-04-16 _cm _da _feng _gnju _h0
999			_c1217478 _d1217478