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Halifax Public Libraries
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Figoni, Paula.
Subjects
Baking.
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by author:
Figoni, Paula.
by title:
How baking works : e...
by call number:
641.815 F473h
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Figoni, Paula.
Baking.
MARC Display
How
baking
works
:
exploring
the
fundamentals
of
baking
science
/ Paula Figoni.
by
Figoni, Paula.
John Wiley & Sons, c2011.
Call #:
641.815 F473h
Subjects
Baking
.
ISBN:
9780470392676 (pbk.)
Alternate title:
Exploring
the
fundamentals
of
baking
science
Edition:
3rd ed.
Description:
xi, 516 p. : ill. ; 28 cm.
Bibliography:
Includes bibliographical references and index.
Contents:
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.
Summary:
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.
Holds:
0
Copy/Holding information
Location
Collection
Call No.
Item type
Status
Due Date
Halifax North Memorial Public Library
Adult Nonfiction
641.815 F473h
Adult books
Checked out
Jul 15, 2024
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