| Record ID | marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run04.mrc:145396346:2620 |
| Source | marc_openlibraries_sanfranciscopubliclibrary |
| Download Link | /show-records/marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run04.mrc:145396346:2620?format=raw |
LEADER: 02620cam a2200493 a 4500
001 531718808
003 OCoLC
005 20151005085125.0
008 100225s2011 njua b 001 0 eng
010 $a2010006497
020 $a9780470392676 (pbk.)
020 $a0470392673 (pbk.)
035 $a531718808
035 $a(OCoLC)531718808
037 $bJohn Wiley & Sons Inc, Order Processing Dept 432 Elizabeth Ave, Somerset, NJ, USA, 08873$nSAN 200-2272
040 $aDLC$cDLC$dYDX$dYDXCP$dILC$dVP@$dSFR$dUtOrBLW
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050 00 $aTX763$b.F54 2011
082 00 $a641.8/15$222
092 $a641.815$bF468h 2011
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
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
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.
907 $a.b24152821$b12-20-18$c04-07-11
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957 00 $aOCLC reclamation of 2017-18
907 $a.b24152821$b08-11-15$c04-07-11
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956 $aPre-reclamation 001 value: ocn531718808
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