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How baking works : exploring the fundamentals of baking science / Paula Figoni.

By: Material type: TextTextPublisher: Hoboken, N.J. : Wiley, [2004]Copyright date: ©2004Description: ix, 358 pages : illustrations ; 23 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0471268569
  • 9780471268567
Subject(s): DDC classification:
  • 641.71 22
LOC classification:
  • TX763 .F54 2004
Contents:
Ch. 1. Introduction to Baking -- Ch. 2. Heat Transfer -- Ch. 3. Overview of the Baking Process -- Ch. 4. Sensory Properties of Food -- Ch. 5. Wheat Flour -- Ch. 6. Variety Grains and Flours -- Ch. 7. Gluten -- Ch. 8. Sugar and Other Sweeteners -- Ch. 9. Thickening and Gelling Agents -- Ch. 10. Fats, Oils, and Emulsifiers -- Ch. 11. Eggs and Egg Products -- Ch. 12. Milk and Milk Products -- Ch. 13. Leavening Agents -- Ch. 14. Natural and Artificial Flavorings -- Ch. 15. Fruit and Fruit Products -- Ch. 16. Nuts and Seeds -- Ch. 17. Cocoa and Chocolate Products.
Summary: "Underlying the artistic considerations involved in baking is hard science, and no other text offers as in-depth coverage of the "whys" of baking as How Baking Works. By helping bakers and pastry chefs better understand the major ingredient groups and chemical reactions ingredients undergo during basic baking techniques, this insightful book is an essential key to mastering skills, effectively adapting to todays quickly evolving industry trends, and understanding a wide array of ingredients from different cultures."--Publisher description.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 641.815 FIG (Browse shelf(Opens below)) 1 Available A417113B

Includes bibliographical references (pages 345-346) and index.

Ch. 1. Introduction to Baking -- Ch. 2. Heat Transfer -- Ch. 3. Overview of the Baking Process -- Ch. 4. Sensory Properties of Food -- Ch. 5. Wheat Flour -- Ch. 6. Variety Grains and Flours -- Ch. 7. Gluten -- Ch. 8. Sugar and Other Sweeteners -- Ch. 9. Thickening and Gelling Agents -- Ch. 10. Fats, Oils, and Emulsifiers -- Ch. 11. Eggs and Egg Products -- Ch. 12. Milk and Milk Products -- Ch. 13. Leavening Agents -- Ch. 14. Natural and Artificial Flavorings -- Ch. 15. Fruit and Fruit Products -- Ch. 16. Nuts and Seeds -- Ch. 17. Cocoa and Chocolate Products.

"Underlying the artistic considerations involved in baking is hard science, and no other text offers as in-depth coverage of the "whys" of baking as How Baking Works. By helping bakers and pastry chefs better understand the major ingredient groups and chemical reactions ingredients undergo during basic baking techniques, this insightful book is an essential key to mastering skills, effectively adapting to todays quickly evolving industry trends, and understanding a wide array of ingredients from different cultures."--Publisher description.

Machine converted from AACR2 source record.

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