Understanding Baking: The Art and Science of Baking / Edition 3

by Joseph Amendola, Nicole Rees

Overview

Before a pastry chef can create, he or she must understand the basic science underlying baking and pastry. The new edition of this invalu-able reference provides this information in a concise and accessible way, guided throughout by contemporary baking and pastry research and practice.

Product Details

ISBN-13:	9780471405467
Publisher:	Wiley
Publication date:	09/23/2002
Edition description:	REV
Pages:	288
Product dimensions:	5.90(w) x 8.90(h) x 0.80(d)

About the Author

Nicole Rees-Smith is a professional pastry chef, recipe developer, and food journalist for Chocolatier and Pastry Art Design magazines.

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Table of Contents

Acknowledgments v

Preface vii

CHAPTER 1 Wheat and Grain Flours 1

CHAPTER 2 Yeast and Chemical Leaveners 33

CHAPTER 3 Sugar and Other Sweeteners 47

CHAPTER 4 Eggs 65

CHAPTER 5 Fats and Oils 77

CHAPTER 6 Milk and Dairy Products 89

CHAPTER 7 Thickeners: Starches, Gelatin, and Gums 101

CHAPTER 8 Chocolate 113

CHAPTER 9 Water 129

CHAPTER 10 Salt 135

CHAPTER 11 The Physics of Heat 141

CHAPTER 12 Bread and Other Yeast-Risen Products 151

CHAPTER 13 Laminates 175

CHAPTER 14 Cake Baking 187

CHAPTER 15 Egg Cookery: Custards, Souffles, Meringues, Buttercream, and Pate a Choux 207

CHAPTER 16 Pies and Tarts 223

CHAPTER 17 Cookies 237

CHAPTER 18 Sugar Syrups and Candymaking 247

Appendix 259

High-Altitude Baking 259

Metric Conversions and Other Helpful Information 260

Weight-Volume Equivalents for Common Ingredients 262

Bibliography 267

Index 273