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Author Figoni, Paula.
Title How baking works [electronic resource] : exploring the fundamentals of baking science / Paula Figoni.
Published Hoboken, N.J. : John Wiley & Sons, c2011.
Book Cover

 Electronic Book  TX763 .F54 2011eb    ONLINE
Edition 3rd ed.
Description 1 online resource (xi, 516 p.) : ill.
Bibliography Includes bibliographical references and index.
Contents 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.
Summary 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.
Note Description based on print version record.
Local Note Title generously provided by Campus Quality Fee.
Subject Baking.
Related To Print version: Figoni, Paula. How baking works. 3rd ed. Hoboken, N.J. : John Wiley & Sons, c2011 9780470392676 (DLC) 2010006497 (OCoLC)531718808
ISBN 9780470398135 (electronic bk.)
0470398132 (electronic bk.)
OCLC number 681349097