Understanding and applying food science to the bakeshop-now revised and updated How Baking Works, Second 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. This ...
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Understanding and applying food science to the bakeshop-now revised and updated How Baking Works, Second 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. This revised and updated Second Edition features: * Hands-on exercises and experiments at the end of each chapter, with many involving the sensory evaluation of ingredients * Expanded coverage of sweeteners, variety grains, enzymes, starch structure and gelatinization, and gluten structure * Important coverage of changes to federal laws, such as food allergen labeling * Coverage reflecting consumer awareness of nutrition and health, including information on dietary fiber, trans fats, and trans-free fats in the baking context * More photographs to illustrate the science of baking * End-of-chapter questions that both review content and require readers to apply and synthesize what they've learned How Baking Works, Second Edition offers a dynamic, hands-on learning experience to both practicing and future bakers and pastry chefs.
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Add this copy of How Baking Works: Exploring the Fundamentals of Baking to cart. $20.00, very good condition, Sold by Clausen Books, RMABA rated 5.0 out of 5 stars, ships from Colorado Springs, CO, UNITED STATES, published 2008 by John Wiley & Sons, Inc..
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Seller's Description:
Photographs/Charts/Diagrams/Conversions. Near Fine. Paperback. 4to-over 9¾"-12" tall. Former owner's return address label on title page along the upper edge (does NOT affect the text), else textblock very clean and tight; All edges are straight and sound; Small peel to the front bottom edge near the outer corner. 399pp., including bibliography and index.
Add this copy of How Baking Works: Exploring the Fundamentals of Baking to cart. $51.19, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2007 by John Wiley & Sons Inc.
Add this copy of How Baking Works: Exploring the Fundamentals of Baking to cart. $83.12, new condition, Sold by GridFreed rated 4.0 out of 5 stars, ships from North Las Vegas, NV, UNITED STATES, published 2007 by Wiley.
Add this copy of How Baking Works: Exploring the Fundamentals of Baking to cart. $107.40, new condition, Sold by Revaluation Books rated 4.0 out of 5 stars, ships from Exeter, DEVON, UNITED KINGDOM, published 2007 by John Wiley & Sons Inc.
Add this copy of How Baking Works: Exploring the Fundamentals of Baking to cart. $200.32, new condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2007 by John Wiley & Sons Inc.