Understanding Baking

Understanding Baking

The Art and Science of Baking

eBook - 2003
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Publisher: Hoboken, N.J. : J. Wiley, c2003.
Edition: 3rd ed.
ISBN: 9780471444183
0471444189
Characteristics: viii, 279 p. : ill. ; 24 cm.
Additional Contributors: Rees, Nicole
Contents: Wheat and Grain Flours
Yeast and Chemical Leaveners
Sugar and Other Sweeteners
Eggs
Fats and Oils
Milk and Dairy Products
Thickeners: Starches, Gelatin, and Gums
Chocolate
Water
Salt
The Physics of Heat
Bread and Other Yeast-Risen Products
Laminates
Cake Baking
Egg Cookery: Custards, Souffles, Meringues, Buttercream, and Pate a Choux
Pies and Tarts
Cookies
Sugar Syrups and Candymaking.

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