Edited by Gina Steer <br/><br/>
The baking cookbook 
Edited by Gina Steer 
 - Fulham; London:  Flame Tree Publishing,  c2011. 
 - xi, 192 p. :  ill. ;  28 cm. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>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 -- Fats, oils, and emulsifiers -- Eggs and egg products -- Leavening agents -- Thickening and gelling agents -- Milk and milk products -- Nuts and seeds -- Cocoa and chocolate products -- Fruit and fruit products -- Natural and artificial flavorings -- Baking for health and wellness. 
<br/><br/> The essence of baking is chemistry, and anyone who wants to be a master pastry chem must understand the principles and science that make baking work. Learn the whys and hows of every chemical reaction, essential ingredient, and technique. 
<br/><br/><label>ISBN: </label>9780470392676 (pbk.) 9781847861917 
<br/><br/><label>LCCN: </label>2010006497 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Baking.
<br/><br/><label>LC Class. No.: </label>TX763  / .S54 2011 
<br/><br/><label>Dewey Class. No.: </label>641.8/15 STE