Taylor's Library

Normal view MARC view ISBD view

How baking works : exploring the fundamentals of baking science / Paula Figoni.

By: Figoni, Paula.
Publisher: Hoboken, N.J. : John Wiley, c2008Edition: 2nd ed.Description: xiii, 399 p. : ill. ; 28 cm.ISBN: 9780471747239 (pbk.).Subject(s): BakingDDC classification: 641.815
Contents:
1. 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. Thickening and gelling agents - 10. Fats, oils, and emulsifiers - 11. Eggs and egg products - 12. Milk and milk products - 13. Leavening agents - 14. Natural and artifical flavourings - 15. Fruit and fruit products - 16. Nuts and seeds - 17. Cocoa and chocolate products - Bibliography - Index.
Item type Current location Shelf location Call number Copy number Status Notes Date due Barcode
Main Collection Taylor's Library-TU
641.815 FIG 2008 (Browse shelf) 1 Available SCAFS,70003,03,RM|SCAFS,70006,03,AD 5000105887
Main Collection Taylor's Library-TU
641.815 FIG 2008 (Browse shelf) 1 Available SCAFS,70006,03,RM 5000028558
Main Collection Taylor's Library-TU

Floor 4, Shelf 21 , Side 1, TierNo 4, BayNo 5

 641.815 FIG 2008 (Browse shelf) 1 Available SCAFS,70006,03,RM 5000028556
Main Collection Taylor's Library-TU

Floor 4, Shelf 21 , Side 1, TierNo 4, BayNo 5

 641.815 FIG 2008 (Browse shelf) 1 Available SHTEx,70002,03,RA | SCAFS,70006,03,AD 5000038945
Browsing Taylor's Library-TU Shelves Close shelf browser
641.815 FIG 2008 How baking works : 641.815 FIG 2008 How baking works : 641.815 FIG 2008 How baking works : 641.815 FIG 2008 How baking works : 641.815 FIG 2011 How baking works : 641.815 FIG 2011 How baking works : 641.815 FIG 2011 How baking works :

Includes bibiliographical references and index.

1. 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. Thickening and gelling agents - 10. Fats, oils, and emulsifiers - 11. Eggs and egg products - 12. Milk and milk products - 13. Leavening agents - 14. Natural and artifical flavourings - 15. Fruit and fruit products - 16. Nuts and seeds - 17. Cocoa and chocolate products - Bibliography - Index.