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top 1000How Baking Works
How Baking Works

By Paula Figoni

Published 2003

  • About
Demonstrate how the type of flour affects
  • Crispness and the extent of Maillard browning on the crust of muffins
  • Crumb color and structure
  • Moistness, tenderness, and height of the muffins
  • Overall flavor of muffins
  • Overall acceptability of muffins

© 2003 All rights reserved. Published by Wiley.

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