Book
How baking works : exploring the fundamentals of baking science.
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.
Record details
- ISBN: 9780470392676 (pbk.)
- ISBN: 0470392673 (pbk.)
- Physical Description: xi, 516 p. : ill. ; 28 x 22 cm
- Edition: 3rd ed. / Paula Figoni.
- Publisher: Hoboken, N.J. : John Wiley & Sons, c2011.
Content descriptions
| Bibliography, etc. Note: | Includes bibliographical references and index. |
| Formatted Contents Note: | 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. |
Search for related items by subject
| Subject: | Baking. |
Available copies
- 3 of 3 copies available at Vancouver Community College.
Holds
- 0 current holds with 3 total copies.
Other Formats and Editions
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Circulation Modifier | Holdable? | Status | Due Date | Courses |
|---|---|---|---|---|---|---|---|---|
| Downtown Library | TX 763 F54 2011 (Text) | 33109009604174 | Stacks | Volume hold | Available | - | ||
| Downtown Library | TX 763 F54 2011 (Text) | 33109010255081 | Stacks | Available | - | |||
| Downtown Library | TX 763 F54 2011 (Text) | 33109010409811 | Learning Centre | Not holdable | Available | - |
