Screen LibraryHow baking works : exploring the fundamentals of baking science /
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| Main Authors: | |
|---|---|
| Corporate Authors: | |
| Published: |
John Wiley & Sons,
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| Publisher Address: | Hoboken, N.J. : |
| Publication Dates: | 2011. |
| Literature type: | eBook |
| Language: | English |
| Edition: | Third edition. |
| Subjects: | |
| Online Access: |
http://www.itextbook.cn/f/book/bookDetail?bookId=3a84d541d8a8454181cbab47dfb3f7fc |
| Item Description: | Description based on print version record. |
| Carrier Form: | 1 online resource (xi, 516 pages) : illustrations |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9780470398135 |
| CLC: | TS213.2 |
| 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. |