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9780471268567

How Baking Works: Exploring the Fundamentals of Baking Science

by
  • ISBN13:

    9780471268567

  • ISBN10:

    0471268569

  • Format: Paperback
  • Copyright: 2003-09-01
  • Publisher: Wiley
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List Price: $48.30

Summary

Complete with dozens of informative illustrations, How Baking Works is a versatile instructional book for students in culinary and baking programs and professional bakers and pastry chefs.

Author Biography

PAULA 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.

Table of Contents

Preface.
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.
Chapter 7. Controlling Gluten Development.
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. Fresh and Dried Fruits.
Chapter 16. Nuts, Kernels, and Seeds.
Chapter 17. Chocolate and Cocoa in Baking.
Bibliography.
Index.

Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

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