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Understanding baking : the art and science of baking

by Amendola, Joseph | Rees, Nicole Edition statement:3 Published by : Wiley (Hoboken, N.J.) Physical details: 279 ISBN:9780471405467.

Subject(s): Baking. COOKING -- Courses & Dishes -- Bread.

Year: 2003

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Books	KUFOS Central Library General Stacks	Non-fiction	664.02 JOS/UN (Browse shelf(Opens below))	Available		19151

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.

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