TY  - BOOK
AU  - Figoni,Paula I.
TI  - How Baking Works: Exploring the Fundamentals of Baking Science 
SN  - 9780470398135
AV  - TX763 .F54 2011
U1  - 641.7 
PY  - 2010///
CY  - New York
PB  - John Wiley & Sons, Incorporated
KW  - Baking
KW  - Electronic books
N1  - 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
N2  - 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
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ER  -