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Understanding Baking
     

Understanding Baking

by Joseph Amendola
 

ISBN-10: 0843605219

ISBN-13: 9780843605211

Pub. Date: 11/30/1990

Publisher: Wiley, John & Sons, Incorporated

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

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

Acknowledgmentsv
Prefacevii
Chapter 1Wheat and Grain Flours1
Chapter 2Yeast and Chemical Leaveners33
Chapter 3Sugar and Other Sweeteners47
Chapter 4Eggs65
Chapter 5Fats and Oils77
Chapter 6Milk and Dairy Products89
Chapter 7Thickeners: Starches, Gelatin, and Gums101
Chapter 8Chocolate113
Chapter 9Water129
Chapter 10Salt135
Chapter 11The Physics of Heat141
Chapter 12Bread and Other Yeast-Risen Products151
Chapter 13Laminates175
Chapter 14Cake Baking187
Chapter 15Egg Cookery: Custards, Souffles, Meringues, Buttercream, and Pate a Choux207
Chapter 16Pies and Tarts223
Chapter 17Cookies237
Chapter 18Sugar Syrups and Candymaking247
Appendix259
High-Altitude Baking259
Metric Conversions and Other Helpful Information260
Weight-Volume Equivalents for Common Ingredients262
Bibliography267
Index273

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