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 INDICE: Preface. Chapter 1: Introduction to Baking. Chapter 2: Heat Transfer. Chapter 3: Overview of the Baking Process. Chapter 4: Sensory Properties of Food. Chapter 5: Wheat Flour. Chapter 6: Variety Grains and Flours. Chapter 7: Gluten. Chapter 8: Sugar and Other Sweeteners. Chapter 9: Fats, Oils, and Emulsifiers. Chapter 10: Eggs and Egg Products. Chapter 11: Leavening Agents. Chapter 12: Thickening and Gelling Agents. Chapter 13: Milk and Milk Products. Chapter 14: Nuts and Seeds. Chapter 15: Cocoa and Chocolate Products. Chapter 16: Fruit and Fruit Products. Chapter 17: Natural and Artificial Flavorings. Chapter 18: Baking for Health and Wellness. Bibliography. Index.
- ISBN: 978-0-470-39267-6
- Editorial: John Wiley & Sons
- Encuadernacion: Rústica
- Páginas: 528
- Fecha Publicación: 01/12/2010
- Nº Volúmenes: 1
- Idioma: Inglés