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How Baking Works

Exploring the Fundamentals of Baking Science

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Éditeur :

Wiley


Paru le : 2010-10-07



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Description

The guide to understanding and applying food science in the bakeshop-now in a revised and updated 3rd Edition
How Baking Works, 3rd Edition thoroughly covers the entire baking process, emphasizing the "whys" at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of the end product. The coverage also includes scaling and measurements, heat transfer, and sensory properties in baking. Includes hands-on exercises and experiments at the end of each chapter to illustrate the sensory properties of ingredients and their impact on baked goods Covers variety grains, enzymes, starch structure and gelatinization, and gluten structure, and includes an all-new chapter on baking for health and wellness Features end-of-chapter questions that review content and require readers to apply and synthesize what they've learned With explanatory photographs to illustrate the science of baking, How Baking Works, 3rd Edition offers a dynamic, hands-on learning experience for both practicing and future bakers and pastry chefs.
Pages
528 pages
Collection
n.c
Parution
2010-10-07
Marque
Wiley
EAN papier
9780470392676
EAN PDF
9780470398135
Informations sur l'ebook
Nombre pages copiables
0
Nombre pages imprimables
528
Taille du fichier
41103 Ko
Ce livre est accessible aux handicaps Voir les informations sur l'accessibilité
Prix
42,20 €

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