How baking works : exploring the fundamentals of baking science / Paula Figoni.

By: Material type: TextTextPublication details: Hoboken, N.J. : John Wiley & Sons, c2011.Edition: 3rd edDescription: xi, 516 p. : ill. ; 28 cmISBN:
  • 9780470392676 (pbk.)
  • 0470392673 (pbk.)
Subject(s): DDC classification:
  • 641.8/15 22
LOC classification:
  • TX763 .F54 2011
Contents:
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.
Summary: 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.
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Item type Current library Call number Copy number Status Date due Barcode
Books Books Odessa College Stacks 641.815 F473H3 (Browse shelf(Opens below)) 1 Available 51994001705104

Includes bibliographical references and index.

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.

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.

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