Description: About this productProduct InformationUnderlying the artistic considerations involved in baking is science, and no other text offers as in-depth coverage of the "whys" of baking as How Baking Works, Second Edition. By helping bakers and pastry chefs better understand the major ingredient groups and reactions ingredients undergo during basic baking techniques, this insightful book is an essential key to mastering skills, effectively adapting to today's quickly evolving trends, and understanding a wide array of ingredients from different cultures. In a clear, easy-to-understand format, How Baking Works explains how sweeteners, fats, leavening agents, and other ingredients work, as well as how to apply scientific knowledge to answer such questions as: By doubling the sugar in a pound cake, how does that affect the appearance, flavor, and texture of the end product? Each chapter concludes with helpful review exercises and lab experiments, making this book an engaging learning tool.Product IdentifiersPublisherWiley & Sons, Incorporated, JohnISBN-100471747238ISBN-139780471747239eBay Product ID (ePID)60185861Product Key FeaturesAuthorPaula I. FigoniPublication NameHow Baking Works : Exploring the Fundamentals of Baking ScienceFormatTrade PaperbackLanguageEnglishFeaturesRevisedPublication Year2007TypeTextbookNumber of Pages416 PagesDimensionsItem Length10.9in.Item Height0.9in.Item Width8.6in.Item Weight33.8 OzAdditional Product FeaturesLc Classification NumberTx763.F54 2008Edition DescriptionRevised EditionEdition Number2Table of ContentPreface. 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. Thickening and Gelling Agents. Chapter 10. Fats, Oils, and Emulsifiers. Chapter 11. Eggs and Egg Products. Chapter 12. Milk and Milk Products. Chapter 13. Leavening Agents. Chapter 14. Natural and Artificial Flavorings. Chapter 15. Fruit and Fruit Products. Chapter 16. Nuts and Seeds. Chapter 17. Cocoa and Chocolate Products. Bibliography. Index.Copyright Date2008Target AudienceScholarly & ProfessionalTopicMethods / BakingLccn2006-103521Dewey Decimal641.7Dewey Edition22IllustratedYesGenreCooking
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Updated ISBN2: 9780470392676
Artist: Figoni, Paula I.
Special Attributes: Updated ISBN2 9780470392676
Book Title: How Baking Works Exploring the Fundamentals by Paula Figoni
Number of Pages: 416 Pages
Publication Name: How Baking Works : Exploring the Fundamentals of Baking Science
Language: English
Publisher: Wiley & Sons, Incorporated, John
Subject: Methods / Baking
Item Height: 0.9 in
Publication Year: 2007
Features: Revised
Item Weight: 33.8 Oz
Type: Textbook
Author: Paula I. Figoni
Item Length: 10.9 in
Subject Area: Cooking
Item Width: 8.6 in
Format: Trade Paperback