000			02185nam a2200265Ia 4500
001			183393
003			0000000000
005			20211104035526.0
008			100225s2011 njua b 001 0 eng
020			_a9780470392676
050			_aTX 763 _b.F468 2011
100			_aFigoni, Paula. _9111123
245		0	_aHow baking works : _bexploring the fundamentals of baking science / _cPaula Figoni.
260			_aHoboken, NJ : _bWiley, _cc2011.
300			_axi, 516 p. : _bill. _c28 cm.
504			_aIncludes bibliographical references and index.
505			_aIntroduction to baking -- Heat transfer -- Overview of the baking process -- Sensory properties of food -- Wheat flour -- Variety grains and flours -- Gluten -- Sugar and other sweeteners -- Fats, oils, and emulsifiers -- Eggs and egg products -- Leavening agents -- Thickening and gelling agents -- Milk and milk products -- Nuts and seeds -- Cocoa and chocolate products -- Fruit and fruit products -- Natural and artificial flavorings -- Baking for health and wellness.
520			_a 2)practical exercises and experiments that illustrate how different ingredients function
520			_a 3) photographs and illustrations showing the science of baking
520			_a 4)discussion and review questions that reinforce key concepts and test learning are found at the end of every chapter.
520			_aThe essence of baking is chemistry, and anyone who wants to be a master pastry must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Includes baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. Specifically, it has detailed and informative guide: 1) an introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods
650			_aBaking.
942			_cREF
999			_c77341 _d77341