|Figoni, Paula I.|
How Baking Works
Exploring the Fundamentals of Baking Science
3. Auflage November 2010
2010. 528 Seiten, Softcover
ISBN 978-0-470-39267-6 - John Wiley & Sons
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Students in culinary and baking programs become professional chefs and bakers/pastry chefs by learning the techniques and procedures to execute dishes. As cooking and baking programs have expanded and the demands from industry have increased, the need to learn the "whys" has become more important. For example, if you double the sugar in a pound cake, how does that affect the appearance, flavor, and texture of the end product? This book takes the future pastry chef and baker through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, etc. work and provides end of chapter exercises and lab experiments to reinforce concepts.
Aus dem Inhalt
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.