 
Understanding Baking, 3rd Edition
ISBN: 978-0-471-44418-3
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January 2003
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Acknowledgments.
Preface.
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.
Chapter 13: Laminates.
Chapter 14: Cake Baking.
Chapter 15: Egg Cookery: Custards, Souffles, Meringues, Buttercream and Pate a Choux.
Chapter 16: Pies and Tarts.
Chapter 17: Cookies.
Chapter 18: Sugar Syrups and Candymaking.
Appendix.
High-Altitude Baking.
Metric Conversions and Other Helpful Information.
Weight-Volume Equivalents for Common Ingredients.
Bibliography.
Index.
Preface.
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.
Chapter 13: Laminates.
Chapter 14: Cake Baking.
Chapter 15: Egg Cookery: Custards, Souffles, Meringues, Buttercream and Pate a Choux.
Chapter 16: Pies and Tarts.
Chapter 17: Cookies.
Chapter 18: Sugar Syrups and Candymaking.
Appendix.
High-Altitude Baking.
Metric Conversions and Other Helpful Information.
Weight-Volume Equivalents for Common Ingredients.
Bibliography.
Index.
