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How Baking Works: Exploring the Fundamentals of Baking Science

Paula I. Figoni
4.9/5 (28324 ratings)
Read Now Download Now ⏭ listen AudioBook
Description: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 exercises and experiments at the end of each chapter, with many involving the sensory evaluation of ingredients Expanded coverage of sweeteners, variety grains, enzymes, starch structure and gelatinization, and gluten structure Important coverage of changes to federal laws, such as food allergen labeling Coverage reflecting consumer awareness of nutrition and health, including information on dietary fiber, trans fats, and trans-free fats in the baking context More photographs to illustrate the science of baking End-of-chapter questions that both review content and require readers to apply and synthesize what they've learned How Baking Works, Second Edition offers a dynamic, hands-on learning experience to both practicing and future bakers and pastry chefs.We have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with How Baking Works: Exploring the Fundamentals of Baking Science. To get started finding How Baking Works: Exploring the Fundamentals of Baking Science, you are right to find our website which has a comprehensive collection of manuals listed.
Our library is the biggest of these that have literally hundreds of thousands of different products represented.
Pages
—
Format
PDF, EPUB & Kindle Edition
Publisher
John Wiley & Sons
Release
—
ISBN
0471747238

How Baking Works: Exploring the Fundamentals of Baking Science

Paula I. Figoni
4.4/5 (1290744 ratings)
Read Now Download now ⏭ listen AudioBook
Description: 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 exercises and experiments at the end of each chapter, with many involving the sensory evaluation of ingredients Expanded coverage of sweeteners, variety grains, enzymes, starch structure and gelatinization, and gluten structure Important coverage of changes to federal laws, such as food allergen labeling Coverage reflecting consumer awareness of nutrition and health, including information on dietary fiber, trans fats, and trans-free fats in the baking context More photographs to illustrate the science of baking End-of-chapter questions that both review content and require readers to apply and synthesize what they've learned How Baking Works, Second Edition offers a dynamic, hands-on learning experience to both practicing and future bakers and pastry chefs.We have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with How Baking Works: Exploring the Fundamentals of Baking Science. To get started finding How Baking Works: Exploring the Fundamentals of Baking Science, you are right to find our website which has a comprehensive collection of manuals listed.
Our library is the biggest of these that have literally hundreds of thousands of different products represented.
Pages
—
Format
PDF, EPUB & Kindle Edition
Publisher
John Wiley & Sons
Release
—
ISBN
0471747238

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