MARC record from Internet Archive

LEADER: 01488cam a2200265 a 4500
001 2010006497
003 DLC
005 20110223082618.0
008 100225s2011 njua b 001 0 eng
010 $a 2010006497
020 $a9780470392676 (pbk.)
020 $a0470392673 (pbk.)
035 $a(OCoLC)ocn531718808
040 $aDLC$cDLC$dYDX$dYDXCP$dILC$dVP@$dDLC
050 00 $aTX763$b.F54 2011
082 00 $a641.8/15$222
100 1 $aFigoni, Paula.
245 10 $aHow baking works :$bexploring the fundamentals of baking science /$cPaula Figoni.
250 $a3rd ed.
260 $aHoboken, N.J. :$bJohn Wiley & Sons,$cc2011.
300 $axi, 516 p. :$bill. ;$c28 cm.
504 $aIncludes bibliographical references and index.
520 $aThe essence of baking is chemistry, and anyone who wants to be a master pastry chem must understand the principles and science that make baking work. Learn the whys and hows of every chemical reaction, essential ingredient, and technique.
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.
650 0 $aBaking.