How Baking Works : Exploring the Fundamentals of Baking Science /
Figoni, Paula.
How Baking Works : Exploring the Fundamentals of Baking Science / Paula Figoni. - Third edition - xi, 516 pages : illustration ; 28 cm.
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 chem must understand the principles and science that make baking work. Learn the whys and hows of every chemical reaction, essential ingredient, and technique.
9780470392676 (pbk.) 0470392673 (pbk.)
2010006497
Baking
TX763 / .F54 2011
641.8/15
How Baking Works : Exploring the Fundamentals of Baking Science / Paula Figoni. - Third edition - xi, 516 pages : illustration ; 28 cm.
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 chem must understand the principles and science that make baking work. Learn the whys and hows of every chemical reaction, essential ingredient, and technique.
9780470392676 (pbk.) 0470392673 (pbk.)
2010006497
Baking
TX763 / .F54 2011
641.8/15