TY  - BOOK
AU  - Figoni,Paula
TI  - How baking works: exploring the fundamentals of baking science 
SN  - 9780470392676 (pbk.)
AV  - TX763 .F54 2011
U1  - 641.8/15 22
PY  - 2011///
CY  - Hoboken, N.J.
PB  - John Wiley & Sons
KW  - Baking
N1  - Includes bibliographical references and index; Introduction 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
N2  - 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
ER  -