An up-to-date, comprehensive guide to understanding and applying
food science to the bakeshop
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: An introduction to the
major ingredient groups, including sweeteners, fats, milk, and
leavening agents, and how each affects finished baked
goodsPractical exercises and experiments that vividly illustrate
how different ingredients functionPhotographs and illustrations
that show the science of baking at workEnd-of-chapter discussion
and review questions that reinforce key concepts and test
learning
For both practicing and future bakers and pastry chefs, "How
Baking Works, Third Edition" offers an unrivaled hands-on learning
experience.
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