Understanding Baking
2nd Edition
Published on 15. November 1992
Book
Paperback/Softback
300 pages
978-0-471-28457-4 (ISBN)
Description
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.
More details
Edition
2nd edition
Language
English
Place of publication
New York
United States
Publishing group
John Wiley and Sons Ltd
Target group
Adult education
Illustrations
26 line drawings, glossary
Dimensions
Height: 227 mm
Width: 153 mm
Weight
482 gr
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 Classification
Other editions
New editions
Book
09/2002
3rd Edition
Wiley
€40.00
Shipment within 10-20 days
Previous edition
Joseph Amendola | Donald E. Lundberg
Understanding Baking
Book
12/1992
2nd Edition
Van Nostrand Reinhold Company
€47.75
Article exhausted; check for reprint
Content
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.