How Baking Works

How Baking Works
By:Paula I. Figoni
Published on 2010-11-22 by John Wiley & Sons



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.

This Book was ranked at 24 by Google Books for keyword baking.

Book ID of How Baking Works's Books is 8ZpUDwAAQBAJ, Book which was written byPaula I. Figonihave ETAG "f0xmTRJQIts"

Book which was published by John Wiley & Sons since 2010-11-22 have ISBNs, ISBN 13 Code is 9780470392676 and ISBN 10 Code is 0470392673

Reading Mode in Text Status is false and Reading Mode in Image Status is true

Book which have "528 Pages" is Printed at BOOK under CategoryCooking

This Book was rated by 1 Raters and have average rate at "4.0"

This eBook Maturity (Adult Book) status is NOT_MATURE

Book was written in en

eBook Version Availability Status at PDF is falseand in ePub is false

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