The edition of this comprehensive baking text focuses on the science and methods of the art of baking while retaining a practical, accessible style. Although no recipes are included, each chapter contains fill-in-the-blank statements and true/false questions that help readers to reinforce each lesson and internalize the vast array of techniques. "Common-mistake" charts point up what went wrong, and why. A nutritional guide to baked products touches on today's most important culinary issues.
Auflage
Sprache
Verlagsort
Verlagsgruppe
Zielgruppe
Für die Erwachsenenbildung
Illustrationen
26 line drawings, glossary
Maße
Höhe: 227 mm
Breite: 153 mm
Gewicht
ISBN-13
978-0-471-28457-4 (9780471284574)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Klassifikation
Flours and meals. Magic of gluten. Selecting the right flour. Leavening agent. Sugars and syrups. Eggs and egg products. Shortening: fats and oils. Salt. Milk. Water in baking. Flavourings - cocoa and chocolate. Starches and baking. The use of gums in baking. Enzymes and Baking. Heat and steam in baked products. Bread and other yeast products. Basic sweet dough and Danish dough. Cake baking. Cake frosting, fillings and glazes. Cookies. Pudding and creams. The nutritional value of baked products. Pie making. Pastry.
