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|Introduction to Baking|
|Overview of the Baking Process|
|Sensory Properties of Food|
|Variety Grains and Flours|
|Sugar and Other Sweeteners|
|Fats, Oils, and Emulsifiers|
|Eggs and Egg Products|
|Leavening Agents||... MORE|
|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|
|Table of Contents provided by Publisher. All Rights Reserved.|
Sandra Luna McCune, Ph.D., is a Regents Professor in the Department of Elementary Education at Stephen F. Austin State University.