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 |
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| 641.71 EDM Edmonds best of baking / | 641.71 EVA Treats from Little and Friday / | 641.71 FIG How baking works : exploring the fundamentals of baking science / | 641.71 FIG How baking works : exploring the fundamentals of baking science / | 641.71 GIS The professional bakeshop : tools, techniques, and formulas for the professional baker / | 641.71 GOO Bluebells cakery / | 641.71 GRU Roasting / |
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.
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