How Baking Works : Exploring the Fundamentals of Baking Science / Paula I. Figoni.
Editor: New York : John Wiley & Sons, Incorporated, 2010Fecha de copyright: ©2011Edición: Third editionDescripción: 1 online resource (531 pages)Tipo de contenido:- text
- computer
- online resource
- 9780470398135
- 641.7
- TX763 .F54 2011
| Imagen de cubierta | Tipo de ítem | Biblioteca actual | Biblioteca de origen | Colección | Ubicación en estantería | Signatura topográfica | Materiales especificados | Info Vol | URL | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | Reserva de ítems | Prioridad de la cola de reserva de ejemplar | Reservas para cursos | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Libro electrónico | Biblioteca de Mayagüez Acceso en línea | TX763 .F54 2011 (Navegar estantería(Abre debajo)) | Ebook c. 1 | Disponible | 50000003287249 | |||||||||||||
| Libro electrónico | Biblioteca Encarnación Valdés Acceso en línea | 641.7 (Navegar estantería(Abre debajo)) | Disponible | EBC624521 |
Descripciones mejoradas de Syndetics:
The guide to understanding and applying food science in the bakeshop-now in a revised and updated 3rd Edition
How Baking Works, 3rd Edition thoroughly covers the entire baking process, emphasizing the "whys" at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of the end product. The coverage also includes scaling and measurements, heat transfer, and sensory properties in baking.
Includes hands-on exercises and experiments at the end of each chapter to illustrate the sensory properties of ingredients and their impact on baked goods Covers variety grains, enzymes, starch structure and gelatinization, and gluten structure, and includes an all-new chapter on baking for health and wellness Features end-of-chapter questions that review content and require readers to apply and synthesize what they've learned With explanatory photographs to illustrate the science of baking, How Baking Works, 3rd Edition offers a dynamic, hands-on learning experience for both practicing and future bakers and pastry chefs.Includes bibliographical references and index.
1: Introduction to Baking -- 2: Heat Transfer -- 3: Overview of the Baking Process -- 4: Sensory Properties of Food -- 5: Wheat Flour -- 6: Variety Grains and Flours -- 7: Gluten -- 8: Sugar and Other Sweeteners -- 9: Fats, Oils, and Emulsifiers -- 10: Eggs and Egg Products -- 11: Leavening Agents -- 12: Thickening and Gelling Agents -- 13: Milk and Milk Products -- 14: Nuts and Seeds -- 15: Cocoa and Chocolate Products -- 16: Fruit and Fruit Products -- 17: Natural and Artificial Flavorings -- 18: Baking for Health and Wellness -- Appendix -- Bibliography -- Illustration Credits -- Index.
The guide to understanding and applying food science in the bakeshop-now in a revised and updated 3rd Edition How Baking Works, 3rd Edition thoroughly covers the entire baking process, emphasizing the "whys" at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of the end product. The coverage also includes scaling and measurements, heat transfer, and sensory properties in baking. Includes hands-on exercises and experiments at the end of each chapter to illustrate the sensory properties of ingredients and their impact on baked goods Covers variety grains, enzymes, starch structure and gelatinization, and gluten structure, and includes an all-new chapter on baking for health and wellness Features end-of-chapter questions that review content and require readers to apply and synthesize what they've learned With explanatory photographs to illustrate the science of baking, How Baking Works, 3rd Edition offers a dynamic, hands-on learning experience for both practicing and future bakers and pastry chefs.
Description based on publisher supplied metadata and other sources.
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2021. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
Notas de autor provistas por Syndetics
Paula Figoni is a food scientist and associate professor at the International Baking and Pastry Institute in the College of Culinary Arts at Johnson & Wales University in Providence, Rhode Island. She has more than ten years of experience in product development and food science at The Pillsbury Company and Ocean Spray Cranberries, Inc.