How baking works : exploring the fundamentals of baking science
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
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| Format: | Book |
| Language: | English |
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Hoboken, New Jersey :
John Wiley & Sons ,
c2011
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| Edition: | 3rd ed |
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Table of Contents:
- 1. Introduction to baking
- 2. Heat transfer
- 3. Overview of the baking process
- 4. Sensory properties of food
- 5. Wheat flour
- 6. Variety grains and flours
- 7. Gluten
- 8. Sugar and other sweeteners
- 9. Fats, oils, and emulsifiers
- 10. Eggs and egg products
- 11. Leavening agents
- 12. Thickening and gelling agents
- 13. Milk and milk products
- 14. Nuts and seeds
- 15. Cocoa and chocolate products
- 16. Fruit and fruit products
- 17. Natural and artificial flavorings
- 18. Baking for health and wellness