Understanding Baking

Understanding Baking

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by Joseph Amendola
     
 

Whether making artisan breads or cupcakes, every baker needs to understand the science that underlies the craft of baking in order to guarantee delicious results. This reference offers the practical information that every baker needs, from the chemical properties of basic ingredients to the physics of heat and steam.

Understanding Baking clearly and concisely

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Overview

Whether making artisan breads or cupcakes, every baker needs to understand the science that underlies the craft of baking in order to guarantee delicious results. This reference offers the practical information that every baker needs, from the chemical properties of basic ingredients to the physics of heat and steam.

Understanding Baking clearly and concisely analyzes the chemistry of flour, yeast, and other ingredients, explains how they interact in the process of mixing and baking, and demonstrates how to control the process to produce desired results. It gives bakers the tools necessary to create and manipulate recipes and to produce consistently excellent baked goods An indispensable reference, Understanding Baking provides a solid, authoritative foundation in baking fundamentals. It is the essential companion for anyone who is serious about baking.

Product Details

ISBN-13:
9780843605211
Publisher:
Wiley, John & Sons, Incorporated
Publication date:
11/30/1990
Pages:
216

Table of Contents

Acknowledgments
Preface
Ch. 1Wheat and Grain Flours1
Ch. 2Yeast and Chemical Leaveners33
Ch. 3Sugar and Other Sweeteners47
Ch. 4Eggs65
Ch. 5Fats and Oils77
Ch. 6Milk and Dairy Products89
Ch. 7Thickeners: Starches, Gelatin, and Gums101
Ch. 8Chocolate113
Ch. 9Water129
Ch. 10Salt135
Ch. 11The Physics of Heat141
Ch. 12Bread and Other Yeast-Risen Products151
Ch. 13Laminates175
Ch. 14Cake Baking187
Ch. 15Egg Cookery: Custards, Souffles, Meringues, Buttercream, and Pate a Choux207
Ch. 16Pies and Tarts223
Ch. 17Cookies237
Ch. 18Sugar Syrups and Candymaking247
Appendix259
Bibliography267
Index273

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