How Baking Works: Exploring the Fundamentals of Baking Science - Couverture souple

Figoni, Paula I.

 
9780470392676: How Baking Works: Exploring the Fundamentals of Baking Science
Couverture souple
ISBN 10 : 0470392673 ISBN 13 : 9780470392676
Editeur : John Wiley & Sons Inc, 2010

Synopsis

An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop.

The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features:

  • An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods
  • Practical exercises and experiments that vividly illustrate how different ingredients function
  • Photographs and illustrations that show the science of baking at work
  • End-of-chapter discussion and review questions that reinforce key concepts and test learning

For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

À propos de l?auteur

Paula Figoni is a food scientist and associate professor at the International Baking and Pastry Institute in the College of Culinary Arts at Johnson & Wales University in Providence, Rhode Island. She has more than ten years of experience in product development and food science at The Pillsbury Company and Ocean Spray Cranberries, Inc.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
John Wiley & Sons Inc
Date d'édition
2010
Langue
anglais
ISBN 10 
0470392673
ISBN 13 
9780470392676
Reliure
Broché
Numéro d'édition
3
Nombre de pages
528
Coordonnées du fabricant
non disponible
Personne responsable
non disponible

Autres éditions populaires du même titre

9781118132340: How Baking Works/ Grand Finales: Exploring the Fundamentals of Baking Science/ The Art of the Plated Dessert

Edition présentée

ISBN 10 :  1118132343 ISBN 13 :  9781118132340
Couverture souple