How baking works : exploring the fundamentals of baking science / Paula Figoni.
"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...
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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
Hoboken, N.J. :
Wiley,
[2008]
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| Edition: | Second edition. |
| Subjects: | |
| Online Access: | Contributor biographical information |
| Summary: | "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."--Publisher's website. |
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| Physical Description: | xiii, 399 pages : illustrations ; 28 cm |
| Bibliography: | Includes bibliographical references (pages 387-388) and index. |
| ISBN: | 0471747238 9780471747239 |