Principles of Baking (Flour Mixtures)
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Explains the principles involved in the baking of yeast bread, quick breads, pastries, and cakes. Describes the structure of flour and the structural changes that occur during the leavening process. Illustrates how baked products consisting of flour mixtures vary according to the ingredients, the leavening agent, the mixing, and the temperature.
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- 16mm Filmography (legacy record) — title, year, creator, length, format, color, description, catalog record
Original permalink · Record added 2024-04-22 14:04:11