How baking works : exploring the fundamentals of baking science / Paula Figoni.
Material type: TextPublisher: Hoboken, N.J. : John Wiley & Sons, [2011]Copyright date: ©2011Edition: Third editionDescription: xi, 516 pages : illustrations ; 28 cmContent type:- text
- unmediated
- volume
- 0470392673
- 9780470392676
- 641.71 22
- TX763 .F54 2011
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.71 FIG (Browse shelf(Opens below)) | 1 | Available | A504147B |
Includes bibliographical references and index.
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.
The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. Learn the whys and hows of every chemical reaction, essential ingredient, and technique.
Machine converted from AACR2 source record.
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