eBook - PDF

How Baking Works

Name: How Baking Works
Author: Paula I. Figoni

Exploring the Fundamentals of Baking Science

Paula I. Figoni,

528 pages
English
PDF
Available on iOS & Android

eBook - PDF

How Baking Works

Exploring the Fundamentals of Baking Science

Paula I. Figoni,

About this book

The guide to understanding and applying food science in the bakeshop-now in a revised and updated 3rd Edition

How Baking Works, 3rd Edition thoroughly covers the entire baking process, emphasizing the "whys" at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of the end product. The coverage also includes scaling and measurements, heat transfer, and sensory properties in baking.

Includes hands-on exercises and experiments at the end of each chapter to illustrate the sensory properties of ingredients and their impact on baked goods
Covers variety grains, enzymes, starch structure and gelatinization, and gluten structure, and includes an all-new chapter on baking for health and wellness
Features end-of-chapter questions that review content and require readers to apply and synthesize what they've learned
With explanatory photographs to illustrate the science of baking, How Baking Works, 3rd Edition offers a dynamic, hands-on learning experience for both practicing and future bakers and pastry chefs.

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Yes, you can access How Baking Works by Paula I. Figoni in PDF and/or ePUB format, as well as other popular books in Art & Culinary Arts. We have over one million books available in our catalogue for you to explore.