Detalles MARC
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03695nam a22004813i 4500 |
| 001 - CONTROL NUMBER |
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EBC624521 |
| 003 - CONTROL NUMBER IDENTIFIER |
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MiAaPQ |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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20220608182717.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS |
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m o d | |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
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cr cnu|||||||| |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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211129s2010 xx o ||||0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9780470398135 |
| Qualifying information |
(electronic bk.) |
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| Canceled/invalid ISBN |
9780470392676 |
| 035 ## - |
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| System control number |
(MiAaPQ)EBC624521 |
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| System control number |
(Au-PeEL)EBL624521 |
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| System control number |
(CaPaEBR)ebr10469647 |
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| System control number |
(CaONFJC)MIL495270 |
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| System control number |
(OCoLC)681349097 |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
MiAaPQ |
| Language of cataloging |
eng |
| Description conventions |
rda |
| -- |
pn |
| Transcribing agency |
MiAaPQ |
| Modifying agency |
MiAaPQ |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
TX763 |
| Item number |
.F54 2011 |
| 082 0# - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
641.7 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Figoni, Paula I. |
| Relator term |
author |
| 245 10 - TITLE STATEMENT |
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| Title |
How Baking Works : |
| Remainder of title |
Exploring the Fundamentals of Baking Science / |
| Statement of responsibility, etc. |
Paula I. Figoni. |
| 250 ## - EDITION STATEMENT |
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| Edition statement |
Third edition |
| 264 #1 - |
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| Place of production, publication, distribution, manufacture |
New York : |
| Name of producer, publisher, distributor, manufacturer |
John Wiley & Sons, Incorporated, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2010. |
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| Date of production, publication, distribution, manufacture, or copyright notice |
©2011. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
1 online resource (531 pages) |
| 336 ## - CONTENT TYPE |
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| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
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| Media type term |
computer |
| Media type code |
c |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
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| Carrier type term |
online resource |
| Carrier type code |
cr |
| Source |
rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Includes bibliographical references and index. |
| 505 ## - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
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 -- Appendix -- Bibliography -- Illustration Credits -- Index. |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
The guide to understanding and applying food science in the bakeshop-now in a revised and updated 3rd Edition How Baking Works, 3rd Edition thoroughly covers the entire baking process, emphasizing the "whys" at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of the end product. The coverage also includes scaling and measurements, heat transfer, and sensory properties in baking. Includes hands-on exercises and experiments at the end of each chapter to illustrate the sensory properties of ingredients and their impact on baked goods Covers variety grains, enzymes, starch structure and gelatinization, and gluten structure, and includes an all-new chapter on baking for health and wellness Features end-of-chapter questions that review content and require readers to apply and synthesize what they've learned With explanatory photographs to illustrate the science of baking, How Baking Works, 3rd Edition offers a dynamic, hands-on learning experience for both practicing and future bakers and pastry chefs. |
| 588 ## - |
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| Source of description note |
Description based on publisher supplied metadata and other sources. |
| 590 ## - LOCAL NOTE (RLIN) |
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| Local note |
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2021. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Baking. |
| 655 #4 - |
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| Genre/form data or focus term |
Electronic books. |
| 776 08 - |
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| Relationship information |
Print version: |
| Main entry heading |
Figoni, Paula I. |
| Title |
How Baking Works |
| Place, publisher, and date of publication |
New York : John Wiley & Sons, Incorporated,c2010 |
| International Standard Book Number |
9780470392676 |
| 797 2# - |
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| Corporate name or jurisdiction name as entry element |
ProQuest (Firm) |
| 856 ## - |
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| Uniform Resource Identifier |
https://login.ezproxy.pucpr.edu/login?url=https://ebookcentral.proquest.com/lib/pucpr-ebooks/detail.action?docID=624521 |
| Link text |
Acceso Remoto |
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| Uniform Resource Identifier |
https://ebookcentral.proquest.com/lib/pucpr-ebooks/detail.action?docID=624521 |
| Link text |
Acceso en el Campus PUCPR |
| 942 ## - |
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| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Libro electrónico |