How baking works
Subtitle: exploring the fundamentals of baking science
By: Paula Figoni
Edition: 3rd ed.
Publisher: John Wiley & Sons
Published: 2011
Place of publication: Hoboken, N.J
Language: eng
Number of pages: 516
ISBN-13: 9780470392676
Subjects: Baking
Description: 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.
Notes: Includes bibliographical references and index.
Table of contents: title: Introduction to baking; title: Heat transfer; title: Overview of the baking process; title: Sensory properties of food; title: Wheat flour; title: Variety grains and flours; title: Gluten; title: Sugar and other sweeteners; title: Fats, oils, and emulsifiers; title: Eggs and egg products; title: Leavening agents; title: Thickening and gelling agents; title: Milk and milk products; title: Nuts and seeds; title: Cocoa and chocolate products; title: Fruit and fruit products; title: Natural and artificial flavorings; title: Baking for health and wellness.