Understanding baking : the art and science of baking
Amendola, Joseph Rees, Nicole
Understanding baking : the art and science of baking - 3 - Hoboken, N.J. Wiley 2003 - 279
Chapter 1: Wheat and Grain Flours. Chapter 2:Yeast and Chemical Leaveners. Chapter 3: Sugar and Other Sweeteners. Chapter 4: Eggs. Chapter 5: Fats and Oils. Chapter 6: Milk and Dairy Products. Chapter 7: Thickeners: Starches, Gelatin and Gums. Chapter 8: Chocolate. Chapter 9: Water. Chapter 10: Salt. Chapter 11: The Physics of Heat. Chapter 12: Bread and Other Yeast-Risen Products.
9780471405467
Baking. COOKING -- Courses & Dishes -- Bread.
664.02 / JOS/UN
Understanding baking : the art and science of baking - 3 - Hoboken, N.J. Wiley 2003 - 279
Chapter 1: Wheat and Grain Flours. Chapter 2:Yeast and Chemical Leaveners. Chapter 3: Sugar and Other Sweeteners. Chapter 4: Eggs. Chapter 5: Fats and Oils. Chapter 6: Milk and Dairy Products. Chapter 7: Thickeners: Starches, Gelatin and Gums. Chapter 8: Chocolate. Chapter 9: Water. Chapter 10: Salt. Chapter 11: The Physics of Heat. Chapter 12: Bread and Other Yeast-Risen Products.
9780471405467
Baking. COOKING -- Courses & Dishes -- Bread.
664.02 / JOS/UN