MARC details
| 000 -LEADER |
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| fixed length control field |
02185nam a2200265Ia 4500 |
| 001 - CONTROL NUMBER |
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| control field |
183393 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
0000000000 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20211104035526.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
100225s2011 njua b 001 0 eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9780470392676 |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX 763 |
| Item number |
.F468 2011 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Figoni, Paula. |
| 9 (RLIN) |
111123 |
| 245 #0 - TITLE STATEMENT |
|---|
| Title |
How baking works : |
| Remainder of title |
exploring the fundamentals of baking science / |
| Statement of responsibility, etc. |
Paula Figoni. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc. |
Hoboken, NJ : |
| Name of publisher, distributor, etc. |
Wiley, |
| Date of publication, distribution, etc. |
c2011. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xi, 516 p. : |
| Other physical details |
ill. |
| Dimensions |
28 cm. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes bibliographical references and index. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
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. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
2)practical exercises and experiments that illustrate how different ingredients function |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
3) photographs and illustrations showing the science of baking |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
4)discussion and review questions that reinforce key concepts and test learning are found at the end of every chapter. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
The essence of baking is chemistry, and anyone who wants to be a master pastry must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Includes baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. Specifically, it has detailed and informative guide: 1) an introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Baking. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Reference |
