How Baking Works : Exploring the Fundamentals of Baking Science, Third Edition
by Paula I. Figoni
Editor: John Wiley and Sons Ltd
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An up-to-date, comprehensive guide to understanding and applying the science of food to baking from the essence of baking to chemistry, and whoever wants to be a master baker must understand the principles and sciences that make bicarbonate workThis book explains the ins and outs of each chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread, bread, pastries, and everything in between.Among other additions, How Bicarbonate Works, Third Edition includes a new chapter on a cooking plate for health and wellness, with detailed information on the use of whole grains, anti-allergy cooking chambers, and the reduction of salt, sugar and fat in a variety of pastriesThis detailed and informative guide features: * An introduction to the main groups of ingredients, including sweeteners, fats, milk, and lifting agents, and how each affects finished bakery products * Practical exercises and experiments that illustrate how the different ingredients of the function * Photographs and illustrations that show the science of baking at work * At the end of chapter, discussion and examination of questions that allow
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