Paula I. Figoni
How Baking Works: Exploring the Fundamentals of Baking Science
- ISBN 13:
- 9780470392676
- author:
- Paula I. Figoni
- format:
- Paperback
- publisher:
- John Wiley & Sons
- language:
- English
- Publication Year:
- 2010
- Pages:
- 528
- Dimensions:
- 21.3 x 3 x 27.2 centimetres (1.2
- Genre:
- Cooking, Food & Drink, Baking, General,
- Condition:
- New
- Availability:
- Item usually sent within 7 working days
Description
Baking is a science, and understanding its principles is essential for creating perfect pastries and bread. This comprehensive guide explains the chemistry behind every chemical reaction, ingredient, and technique, revealing the complex mysteries of baking. You'll learn about the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects the finished product. Practical exercises and experiments illustrate how different ingredients function, while photographs and illustrations show the science of baking at work. This detailed guide is perfect for both practicing and future bakers and pastry chefs, offering an unrivaled hands-on learning experience.
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