How Baking Works: Exploring the Fundamentals of Baking Science, 3rd edition.

Description

An up-to-date, comprehensive guide to understanding and applying food science
to the bakeshop. The essence of baking is chemistry, and anyone who wants to
be a master pastry chef must understand the principles and science that make
baking work. This book explains the whys and hows of every chemical reaction,
essential ingredient, and technique, revealing the complex mysteries of bread
loaves, pastries, and everything in between. Among other additions, How Baking
Works, Third Edition includes an all-new chapter on baking for health and
wellness, with detailed information on using whole grains, allergy-free
baking, and reducing salt, sugar, and fat in a variety of baked goods. This
detailed and informative guide features:An introduction to the major
ingredient groups, including sweeteners, fats, milk, and leavening agents, and
how each affects finished baked goodsPractical exercises and experiments that
vividly illustrate how different ingredients functionPhotographs and
illustrations that show the science of baking at workEnd-of-chapter discussion
and review questions that reinforce key concepts and test learningFor both
practicing and future bakers and pastry chefs, How Baking Works, Third Edition
offers an unrivaled hands-on learning experience. Read more

Features:

Product Details:

• Publisher ‏ : ‎ John Wiley & Sons; 3rd edition (November 9, 2010)
• Language ‏ : ‎ English
• Paperback ‏ : ‎ 516 pages
• ISBN-10 ‏ : ‎ 0470392673
• ISBN-13 ‏ : ‎ 76
• Item Weight ‏ : ‎ 2.55 pounds
• Dimensions ‏ : ‎ 8.4 x 1.1 x 10.7 inches
• Best Sellers Rank: #70,888 in Books (See Top 100 in Books) #128 in Bread Baking (Books) #967 in Textbooks (Books)
• #128 in Bread Baking (Books)
• #967 in Textbooks (Books)