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006 m o d |
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008 211129s2010 xx o ||||0 eng d
020 _a9780470398135
_q(electronic bk.)
020 _z9780470392676
035 _a(MiAaPQ)EBC624521
035 _a(Au-PeEL)EBL624521
035 _a(CaPaEBR)ebr10469647
035 _a(CaONFJC)MIL495270
035 _a(OCoLC)681349097
040 _aMiAaPQ
_beng
_erda
_epn
_cMiAaPQ
_dMiAaPQ
050 4 _aTX763
_b.F54 2011
082 0 _a641.7
100 1 _aFigoni, Paula I.
_eauthor
245 1 0 _aHow Baking Works :
_bExploring the Fundamentals of Baking Science /
_cPaula I. Figoni.
250 _aThird edition
264 1 _aNew York :
_bJohn Wiley & Sons, Incorporated,
_c2010.
264 4 _c©2011.
300 _a1 online resource (531 pages)
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
504 _aIncludes bibliographical references and index.
505 _a1: 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 _aThe 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 _aDescription based on publisher supplied metadata and other sources.
590 _aElectronic 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 _aBaking.
655 4 _aElectronic books.
776 0 8 _iPrint version:
_aFigoni, Paula I.
_tHow Baking Works
_dNew York : John Wiley & Sons, Incorporated,c2010
_z9780470392676
797 2 _aProQuest (Firm)
856 _uhttps://login.ezproxy.pucpr.edu/login?url=https://ebookcentral.proquest.com/lib/pucpr-ebooks/detail.action?docID=624521
_yAcceso Remoto
856 4 0 _uhttps://ebookcentral.proquest.com/lib/pucpr-ebooks/detail.action?docID=624521
_yAcceso en el Campus PUCPR
942 _2lcc
_c7
999 _c296853
_d296853