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005			20230707145224.0
008			230707b |||||||| |||| 00| 0 eng d
010			_a 2010006497
020			_a9780470392676 (pbk.)
020			_a0470392673 (pbk.)
035			_a(OCoLC)ocn531718808
040			_aDLC _cDLC _dYDX _dYDXCP _dILC _dVP@ _dDLC _erda
050			_aTX763 _b.F54 2011
082			_a641.8/15 _222
100			_aFigoni, Paula.
245			_aHow Baking Works : _bExploring the Fundamentals of Baking Science / _cPaula Figoni.
250			_aThird edition
264		1	_aHoboken, N.J : _bJohn Wiley & Sons, _cc2011.
300			_axi, 516 pages : _billustration ; _c28 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
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 chem must understand the principles and science that make baking work. Learn the whys and hows of every chemical reaction, essential ingredient, and technique.
650			_aBaking _2Sears List of Subject Headings.
908			_a100225s2011\\\\njua\\\\\b\\\\001\0\eng
908			_a160620
942			_cBK _2ddc
999			_c5182 _d5182