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Book Categories |
| Preface | ||
| Ch. 1 | Introduction to Baking | 1 |
| Ch. 2 | Heat Transfer | 15 |
| Ch. 3 | Overview of the Baking Process | 27 |
| Ch. 4 | Sensory Properties of Food | 45 |
| Ch. 5 | Wheat Flour | 63 |
| Ch. 6 | Variety Grains and Flours | 87 |
| Ch. 7 | Gluten | 95 |
| Ch. 8 | Sugar and Other Sweeteners | 115 |
| Ch. 9 | Thickening and Gelling Agents | 147 |
| Ch. 10 | Fats, Oils, and Emulsifiers | 171 |
| Ch. 11 | Eggs and Egg Products | 197 |
| Ch. 12 | Milk and Milk Products | 227 |
| Ch. 13 | Leavening Agents | 247 |
| Ch. 14 | Natural and Artificial Flavorings | 267 |
| Ch. 15 | Fruit and Fruit Products | 281 |
| Ch. 16 | Nuts and Seeds | 303 |
| Ch. 17 | Cocoa and Chocolate Products | 313 |
| Bibliography | 345 | |
| Index | 347 |
| Price | Condition | Delivery | Seller | Action |
| $99.99 | Digital |
| WonderClub |
Esteban Mejia
reviewed How Baking Works: Exploring the Fundamentals of Baking Science on September 14, 2015 How Baking Works: Exploring the Fundamentals of Baking Science
Great book, have recommended this to many people who seem to have forgotten that baking is in fact an exact science.
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