TY  - BOOK
AU  - Figoni,Paula
ED  - Ebrary inc.
TI  - How baking works: exploring the fundamentals of baking science
AV  - TX763 .F54 2011eb
U1  - 641.8/15 22
PY  - 2011///
CY  - Hoboken, N.J.
PB  - Wiley
KW  - Baking
KW  - Local
KW  - Electronic books
KW  - local
N1  - 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; Electronic reproduction; Palo Alto, Calif; ebrary; 2013; Available via World Wide Web; Access may be limited to ebrary affiliated libraries
N2  - 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
UR  - http://site.ebrary.com/lib/pucpr/Doc?id=10469647
ER  -