Figoni, Paula. <br/><br/>
How baking works  exploring the fundamentals of baking science  [electronic resource] 
Paula Figoni. 
 - 3rd ed. 
 - Hoboken, N.J.  Wiley  c2011. 
 - 1 online resource (xi, 516 p.)  ill. 
<br/><br/> Instrucciones de uso: Recurso electrónico favor presionar sobre el URL disponible en la parte inferior. En caso de dudas favor consulte al Bibliotecario.cr cn||||||||| 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>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. 
<br/><br/> 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. 
<br/><br/><br/>Electronic reproduction. <br/>Palo Alto, Calif. <br/>ebrary <br/>2013. <br/>Available via World Wide Web. <br/>Access may be limited to ebrary affiliated libraries. 
<br/><br/><label>ISBN: </label>
<br/><br/><label>LCCN: </label>
<br/><br/><label>Subjects--Topical Terms: </label><br/>Baking
<br/><br/><label>Index Terms--Genre/Form: </label><br/>Electronic books
<br/><br/><label>LC Class. No.: </label>TX763  / .F54 2011eb 
<br/><br/><label>Dewey Class. No.: </label>641.8/15