02231nam a2200373Ia 4500 330170 CaPaEBR 20160527192949.0 m u 100225s2011 njua sb 001 0 eng d 2010006497 9780470392676 (pbk.) 0470392673 (pbk.) 9780470398135 (e-book) (OCoLC)681349097 CaPaEBR CaPaEBR TX763 .F54 2011eb 641.8/15 22 Figoni, Paula. 223667 Local How baking works [electronic resource] exploring the fundamentals of baking science Paula Figoni. 3rd ed. Hoboken, N.J. Wiley c2011. 1 online resource (xi, 516 p.) ill. 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||||||||| 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. 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. Electronic reproduction. Palo Alto, Calif. ebrary 2013. Available via World Wide Web. Access may be limited to ebrary affiliated libraries. Baking 57068 Local Electronic books local 91167 Local Ebrary inc. 219363 Local http://site.ebrary.com/lib/pucpr/Doc?id=10469647 Favor presionar este enlace. (An electronic book accessible through the World Wide Web; press to view) 246930 246930 0 0 lc 0 TX_763_000000000000000__F54_2011EB 0 mbl 192826 12 12 45 2016-05-27 GLOBAL ONLINE BIBIOGRAPHIC INFORMATION 67.50 529713 0 TX763 .F54 2011eb 50000003239562 2016-05-27 00:00:00 r:330170 6 0 0 ddc 0 641_700000000000000 0 432041 1 1 45 2022-08-24 0 641.7 60000010173299 2022-08-24 00:00:00 Ebook 2022-08-24 7