How baking works : exploring the fundamentals of baking science /
Paula Figoni.
- ix, 358 pages : illustrations ; 23 cm
Includes bibliographical references (pages 345-346) 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 -- Thickening and Gelling Agents -- Fats, Oils, and Emulsifiers -- Eggs and Egg Products -- Milk and Milk Products -- Leavening Agents -- Natural and Artificial Flavorings -- Fruit and Fruit Products -- Nuts and Seeds -- Cocoa and Chocolate Products. Ch. 1. Ch. 2. Ch. 3. Ch. 4. Ch. 5. Ch. 6. Ch. 7. Ch. 8. Ch. 9. Ch. 10. Ch. 11. Ch. 12. Ch. 13. Ch. 14. Ch. 15. Ch. 16. Ch. 17.
"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.