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 |
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Book
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University Library Regular Circulation | Circulating | TX763 .F54 2011 (Browse shelf(Opens below)) | Available | 3UPML00030873 | |
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Book
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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 |
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.
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