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110522s2011 nju eng |
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|a 0470392673 (paperback : alk. paper)
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| 020 |
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|a 9780470392676 (paperback : alk. paper)
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|a TX763
|b .F54 2011
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|a TX763
|b .F54 2011
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|a Figoni, Paula ,
|e author
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|a How baking works :
|b exploring the fundamentals of baking science
|c Paula Figoni
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| 250 |
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|a 3rd ed
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| 260 |
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|a Hoboken, New Jersey :
|b John Wiley & Sons ,
|c c2011
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| 300 |
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|a xi, 516 p. :
|b ill. ;
|c 28 cm.
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| 504 |
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|a Includes bibliographical references (p. 503) and index
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|a 1. Introduction to baking -- 2. Heat transfer -- 3. Overview of the baking process -- 4. Sensory properties of food -- 5. Wheat flour -- 6. Variety grains and flours -- 7. Gluten -- 8. Sugar and other sweeteners -- 9. Fats, oils, and emulsifiers -- 10. Eggs and egg products -- 11. Leavening agents -- 12. Thickening and gelling agents -- 13. Milk and milk products -- 14. Nuts and seeds -- 15. Cocoa and chocolate products -- 16. Fruit and fruit products -- 17. Natural and artificial flavorings -- 18. Baking for health and wellness
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| 520 |
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|a The 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
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| 650 |
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|a Baking
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| 999 |
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|a 1000139712
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
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