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How baking works : exploring the fundamentals of baking science

Author: Paula Figoni
Publisher: Hoboken, N.J. : John Wiley & Sons, ©2011.
Edition/Format:   eBook : Document : English : 3rd edView all editions and formats
Summary:
The essence of baking is chemistry, and anyone who wants to be a master pastry chem must understand the principles and science that make baking work. Learn the whys and hows of every chemical reaction, essential ingredient, and technique.
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Figoni, Paula.
How baking works.
Hoboken, N.J. : John Wiley & Sons, ©2011
(DLC) 2010006497
(OCoLC)531718808
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Paula Figoni
ISBN: 9780470398135 0470398132 1299640206 9781299640207
OCLC Number: 681349097
Description: 1 online resource (xi, 516 pages) : illustrations
Contents: Introduction to baking --
Heat transfer --
Overview of the baking process --
Sensory properties of food --
Wheat flour --
Variety grains and flours --
Gluten --
Sugar and other sweeteners --
Fats, oils, and emulsifiers --
Eggs and egg products --
Leavening agents --
Thickening and gelling agents --
Milk and milk products --
Nuts and seeds --
Cocoa and chocolate products --
Fruit and fruit products --
Natural and artificial flavorings --
Baking for health and wellness.
Responsibility: Paula Figoni.

Abstract:

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  Read more...

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