How baking works : exploring the fundamentals of baking science
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : Paula Figoni
- ناشر : Hoboken, N.J. : Wiley
- چاپ و سال / کشور: 2008
- شابک / ISBN : 9780470164792
Description
Contents: HOW BAKING WORKS; CONTENTS; PREFACE; CHAPTER 1 INTRODUCTION TO BAKING; CHAPTER 2 HEAT TRANSFER; CHAPTER 3 OVERVIEW OF THE BAKING PROCESS; CHAPTER 4 SENSORY PROPERTIES OF FOOD; CHAPTER 5 WHEAT FLOUR; CHAPTER 6 VARIETY GRAINS AND FLOURS; CHAPTER 7 GLUTEN; CHAPTER 8 SUGAR AND OTHER SWEETENERS; CHAPTER 9 THICKENING AND GELLING AGENTS; CHAPTER 10 FATS, OILS, AND EMULSIFIERS; CHAPTER 11 EGGS AND EGG PRODUCTS; CHAPTER 12 MILK AND MILK PRODUCTS; CHAPTER 13 LEAVENING AGENTS; CHAPTER 14 NATURAL AND ARTIFICIAL FLAVORINGS; CHAPTER 15 FRUIT AND FRUIT PRODUCTS; CHAPTER 16 NUTS AND SEEDS. CHAPTER 17 COCOA AND CHOCOLATE PRODUCTSBIBLIOGRAPHY; INDEX.
Summary: Understanding and applying food science to the bakeshop?now revised and updated. How Baking Works, Second 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. This revised and updated Second Edition features:.:. ;. Hands-on exerc.
