An edition of How baking works
(2011)
How baking works
exploring the fundamentals of baking science
3rd ed.
by Paula Figoni
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The essence of baking is chemistry, and anyone who wants to be a master pastry chem must understand the principles and science that make baking work. Learn the whys and hows of every chemical reaction, essential ingredient, and technique.
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Baking| Edition | Availability |
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1
How baking works: exploring the fundamentals of baking science
2011, John Wiley & Sons
in English
- 3rd ed.
0470392673 9780470392676
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Book Details
Table of Contents
Introduction to baking
Heat transfer
Overview of the baking process
Sensory properties of food
Wheat flour
Variety grains and flours
Gluten
Sugar and other sweeteners
Fats, oils, and emulsifiers
Eggs and egg products
Leavening agents
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.
Edition Notes
Includes bibliographical references and index.
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| July 22, 2011 | Created by LC Bot | import new book |