Lomeda-Junio, Michelle M. creator author. text bibliography ph monographic eng

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314 pages : illustrations ; 28 cm. I. Introduction and overview in baking -- History of baking -- Current trends in the baking industry -- Baking ingredients: it's types and uses -- Baking tools and equipment and its uses -- Basic preventive measure -- Baking terms and processes -- Common abbreviations, measurement and equivalent -- II. Yeast dough -- Characteristics of a well-made yeast bread -- Yeast bread ingredients and their roles -- Basic type of yeast dough -- Method of mixing dough -- 12 steps of yeast dough production -- III. Cake and cake decoration -- Classification of cakes -- Common cake faults and their causes -- Icing vs. frosting. Michelle M. Lomeda-Junio. Includes bibliographical references. English. Baking TX763 .L66 641.815 L838m CSPC 260930 20260930165707.0 eng