exploring the fundamentals of baking science Figoni, Paula. creator Ebrary inc text bibliography Electronic books nju Hoboken, N.J Wiley c2011 2011 3rd ed. monographic eng

electronic

electronic resource

1 online resource (xi, 516 p.) ill. 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. 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. Paula Figoni. 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. Electronic reproduction. Palo Alto, Calif. ebrary 2013. Available via World Wide Web. Access may be limited to ebrary affiliated libraries. Baking TX763 .F54 2011eb 641.8/15 http://site.ebrary.com/lib/pucpr/Doc?id=10469647 http://site.ebrary.com/lib/pucpr/Doc?id=10469647 CaPaEBR 100225 20160527192949.0 330170