How Baking Works: Exploring the Fundamentals of Baking Science - Brossura

Figoni, Paula I.

 
9780471268567: How Baking Works: Exploring the Fundamentals of Baking Science
Brossura
ISBN 10: 0471268569 ISBN 13: 9780471268567
Casa editrice: John Wiley & Sons Inc, 2003

Sinossi

Accessible coverage of the science of baking Underlying the artistic considerations involved in baking is science, and no other text offers as in--depth coverage of the "whys" of baking as How Baking Works. By helping bakers and pastry chefs better understand the major ingredient groups and reactions ingredients undergo during basic baking techniques, this insightful book is an essential key to mastering skills, effectively adapting to today's quickly evolving trends, and understanding a wide array of ingredients from different cultures. In a clear, easy--to--understand format, How Baking Works explains how sweeteners, fats, leavening agents, and other ingredients work, as well as how to apply scientific knowledge to answer such questions as: By doubling the sugar in a pound cake, how does that affect the appearance, flavor, and texture of the end product? Each chapter concludes with helpful review exercises and lab experiments, making this book an engaging learning tool. Complete with dozens of informative illustrations, How Baking Works is a versatile instructional book for students in culinary and baking programs and professional bakers and pastry chefs.

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Informazioni sull'autore

PAULA FIGONI is a food scientist and associate professor in the International Baking and Pastry Institute in the College of Culinary Arts at Johnson and Wales University in Providence, Rhode Island. She also has more than ten years of experience in product development and food science at The Pillsbury Company and Ocean Spray Cranberries, Inc.

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Editore
John Wiley & Sons Inc
Data di pubblicazione
2003
Lingua
Inglese
ISBN 10 
0471268569
ISBN 13 
9780471268567
Rilegatura
Copertina flessibile
Numero di pagine
368
Contatto del produttore
non disponibile
Persona responsabile
non disponibile