How Baking Works: Exploring the Fundamentals of Baking Science (3rd Edition)

How Baking Works: Exploring the Fundamentals of Baking Science (3rd Edition)
Paula I Figoni


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NZ$ 64.99
252690
9780470392676
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Published 5/11/2010
Edition Info 3rd Edition
ISBN13 9780470392676
Published In United Kingdom
Imprint John Wiley & Sons
Publisher John Wiley & Sons
Pages 528
Size (mm) h x w x d
Blurb

For students in baking and pastry programs and working professional pastry chefs, a thorough understanding of the science behind the methods is essential. Professionals and students alike need to know much more than merely how to follow a pastry recipe and execute basic baking techniques - in order to develop successful recipes, it is important to also understand the "hows" and "whys" behind each recipe step.

How does increasing the sugar in a pound cake affect the appearance, flavor, and texture of the end product? How can you increase browning in rolls without negatively impacting their texture? Can baking soda and baking powder be used interchangeably? This book holds the answers to all these questions and more. Figoni leads readers through all the major ingredient groups, from sweeteners, fats, and milk to fruits, chocolate, and leavening agents, and provides clear explanation of how each ingredient functions in the bakeshop and how various ingredients interact with one another to create perfect baked goods. This third edition also includes an all-new chapter on Baking for Health and Wellness, which covers the basics of using whole grains, decreasing salt, sugar, and fat, and developing gluten-free, milk-free, and egg-free products for consumers with allergies. In each chapter, learning objectives, end-of-chapter review questions, and lab exercises and experiments encourage sensory analysis and reinforce key concepts.

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