How baking works : exploring the fundamentals of baking science / Paula Figoni.
Material type: TextPublication details: Hoboken, N.J. : John Wiley & Sons, c2011.Edition: 3rd edDescription: xi, 516 p. : ill. ; 28 cmISBN:- 9780470392676 (pbk.)
- 0470392673 (pbk.)
- 641.8/15 22
- TX763 .F54 2011
Item type | Current library | Collection | Call number | Status | Date due | Barcode |
---|---|---|---|---|---|---|
Book | University Library Regular Circulation | Circulating | TX763 .F54 2011 (Browse shelf(Opens below)) | Available | 3UPML00030873 | |
Book | University Library Regular Circulation | Circulating | TX763 .F54 2011 (Browse shelf(Opens below)) | In transit from University Library to College of Science and Mathematics since 2023-05-15 | 3UPML00030874 |
Browsing College of Science and Mathematics shelves, Shelving location: Regular Circulation, Collection: Circulating Close shelf browser (Hides shelf browser)
TX546 .M68 2006 Sensory and consumer research in food product design and development / | TX 649 B68 A3 2010 Medium raw : a bloody valentine to the world of food and the people who cook / | TX763 .F54 2011 How baking works : exploring the fundamentals of baking science / | TX763 .F54 2011 How baking works : exploring the fundamentals of baking science / | TX763 .G47 2013 Professional baking / | TX763 .G47 2013 Professional baking / |
Includes bibliographical references and index.
Introduction to baking -- Heat transfer -- Overview of the baking process -- Sensory properties of food -- Wheat flour -- Variety grains and flours -- Gluten -- Sugar and other sweeteners -- Fats, oils, and emulsifiers -- Eggs and egg products -- Leavening agents -- Thickening and gelling agents -- Milk and milk products -- Nuts and seeds -- Cocoa and chocolate products -- Fruit and fruit products -- Natural and artificial flavorings -- Baking for health and wellness.
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.
There are no comments on this title.