| Edition |
Third edition. |
| Description |
xi, 516 pages : illustrations ; 28 cm |
| Bibliography |
Includes bibliographical references and index. |
| 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. |
| 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. |
| Subject |
Baking.
|
| ISBN |
9780470392676 paperback |
|
0470392673 paperback |
|
