The essential-and accessible-guide to the science of baking
Baking is as much a science as an art. That's why, in addition to mastering basic techniques and recipes, every baker must also learn about the science that underlies the baking craft. Guided by contemporary baking and pastry research and practice, this new edition of Joseph Amendola's invaluable reference gives readers knowledge that they can apply to their own baking-whether it's selecting the right flour, understanding how different leavening agents work, or learning about using new baking ingredients and additives to enhance favorite recipes. Written in a clear, easy-to-understand style, Understanding Baking is an essential companion for anyone who is serious about baking.
Produkt-Info
Auflage
Sprache
Verlagsort
Zielgruppe
Für Beruf und Forschung
Für höhere Schule und Studium
Editions-Typ
Illustrationen
Drawings: 22 B&W, 0 Color
Maße
Höhe: 239 mm
Breite: 155 mm
Dicke: 19 mm
Gewicht
ISBN-13
978-0-471-40546-7 (9780471405467)
Schweitzer Klassifikation
Nicole Rees-Smith is a professional pastry chef, recipe developer, and food journalist for Chocolatier and Pastry Art Design magazines.
Acknowledgments.
Preface.
Chapter 1: Wheat and Grain Flours.
Chapter 2:Yeast and Chemical Leaveners.
Chapter 3: Sugar and Other Sweeteners.
Chapter 4: Eggs.
Chapter 5: Fats and Oils.
Chapter 6: Milk and Dairy Products.
Chapter 7: Thickeners: Starches, Gelatin and Gums.
Chapter 8: Chocolate.
Chapter 9: Water.
Chapter 10: Salt.
Chapter 11: The Physics of Heat.
Chapter 12: Bread and Other Yeast-Risen Products.
Chapter 13: Laminates.
Chapter 14: Cake Baking.
Chapter 15: Egg Cookery: Custards, Soufflés, Meringues, Buttercream and Pate a Choux.
Chapter 16: Pies and Tarts.
Chapter 17: Cookies.
Chapter 18: Sugar Syrups and Candymaking.
Appendix.
High-Altitude Baking.
Metric Conversions and Other Helpful Information.
Weight-Volume Equivalents for Common Ingredients.
Bibliography.
Index.
