How Baking Works: Exploring the Fundamentals of Baking Science, 3rd edition.

How Baking Works: Exploring the Fundamentals of Baking Science, 3rd edition. by Paula Figoni 0470392673 9780470392676
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The guide to understanding and applying food science in the bakeshop-now in a revised and updated 3rd EditionHow Baking Works, 3rd 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. Includes hands-on exercises and experiments at the end of each chapter to illustrate the sensory properties of ingredients and their impact on baked goods Covers variety grains, enzymes, starch structure and gelatinization, and gluten structure, and includes an all-new chapter on baking for health and wellness Features end-of-chapter questions that review content and require readers to apply and synthesize what they??ve learned With explanatory photographs to illustrate the science of baking, How Baking Works, 3rd Edition offers a dynamic, hands-on learning experience for both practicing and future bakers and pastry chefs.

Author: Paula Figoni

Language: English

Edition: 3

Binding: Paperback

Pages: 516

Publisher: John Wiley & Sons

Publication Date: 2010-11-09


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