Understanding Baking / Edition 2

Understanding Baking / Edition 2

by Joseph Amendola, Donald E. Lundberg
     
 

This Second Edition builds upon the tested methodologies of the past by incorporating the essentials of our advancing knowledge of food science. Readers get a closehand look at new baking ingredients and additives; the latest in modified starches, fat substitutes, and sweeteners; and the wide variety of gums and thickening agents now being used as

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Overview

This Second Edition builds upon the tested methodologies of the past by incorporating the essentials of our advancing knowledge of food science. Readers get a closehand look at new baking ingredients and additives; the latest in modified starches, fat substitutes, and sweeteners; and the wide variety of gums and thickening agents now being used as substitutes for foods high in calories.

Product Details

ISBN-13:
9780471284574
Publisher:
Wiley
Publication date:
01/28/1992
Edition description:
Older Edition
Pages:
299
Product dimensions:
6.05(w) x 9.04(h) x 0.77(d)

Table of Contents

Flours and Meals.

The Magic of Gluten.

Selecting the Right Flour.

Leavening Agents.

Sugars and Syrups.

Eggs and Egg Products.

Shortening: Fats and Oils.

Salt.

Milk.

Water in Baking.

Flavorings: Cocoa and Chocolate.

Starches and Baking.

The Use of Gums in Baking.

Enzymes and Baking.

Heat and Steam in Baked Products.

Bread and Other Yeast Products.

Basic Sweet Dough and Danish Dough.

Cake Baking.

Cake Frostings, Fillings, and Glazes.

Cookies.

Puddings and Creams.

The Nutritional Value of Baked Products.

Pie Making.

Pastry.

Review Section.

Recommended Readings.

Glossary.

Index.

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