Table of Contents: How baking works :

Main Author:	Figoni, Paula
Format:	Book
Language:	English
Published:	Hoboken, N.J. : Wiley, c2004.
Subjects:	Food > Testing Food technology Food-Processing Industry Food > Analysis Food > Composition Food > Quality Butter Eggs Dairy products Cheese Fruit > Drying Taste

Table of Contents:

Introduction to baking - Heat transfer - Overview of the baking process - Sensory properties of food - Wheat flour - Variety grains and flours - Gluten - Sugar and other sweeteners - Thickening and gelling agents - Fats, oils and emulsifiers - Eggs and egg products - Milk and milk products - Leavening agents - Natural and artificial flavoring - Fruit and fruit products - Nuts and seeds - Cocoa and chocolate products.