HOW BAKING WORKS: EXPLORING THE FUNDAMENTALS OF BAKING SCIENCE(烘烤如何操作：探索烘烤科学基础)(烘烤如何操作：探索烘烤科学基础)
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基本信息·出版社：John Wiley and Sons Ltd
·页码：368 页
·出版日期：2003年
·ISBN：0471268569
·条形码：9780471268567
·包装版本：2003-09-29
·装帧：平装
·开本：16开
·外文书名：烘烤如何操作：探索烘烤科学基础
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内容简介Book Description
Accessible coverage of the science of baking
Underlying 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. 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 todays quickly evolving trends, and understanding a wide array of ingredients from different cultures.
In a clear, easy-to-understand format,How Baking Worksexplains 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.
Complete with dozens of informative illustrations,How Baking Worksis a versatile instructional book for students in culinary and baking programs and professional bakers and pastry chefs.
Book Dimension
length: (cm)26 width:(cm)11.4
作者简介Paula I. Figoni is a food scientist and associate professor in the International Baking and Pastry Institute in the College of Culinary Arts at Johnson and Wales University in Providence, Rhode Island. She also has more than ten years of experience in product development and food science at The Pillsbury Company and Ocean Spray Cranberries, Inc.
目录
Preface
Ch. 1 Introduction to Baking
Ch. 2 Heat Transfer
Ch. 3 Overview of the Baking Process
Ch. 4 Sensory Properties of Food
Ch. 5 Wheat Flour
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