Understanding Baking
Seiten
1992
|
2nd edition
John Wiley & Sons Inc (Verlag)
978-0-471-28457-4 (ISBN)
John Wiley & Sons Inc (Verlag)
978-0-471-28457-4 (ISBN)
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This edition of a comprehensive baking text focuses on the science and methods of the art of baking while retaining an 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.
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.
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.
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.
Erscheint lt. Verlag | 15.11.1992 |
---|---|
Zusatzinfo | 26 line drawings, glossary |
Verlagsort | New York |
Sprache | englisch |
Maße | 153 x 227 mm |
Gewicht | 482 g |
Themenwelt | Wirtschaft |
ISBN-10 | 0-471-28457-2 / 0471284572 |
ISBN-13 | 978-0-471-28457-4 / 9780471284574 |
Zustand | Neuware |
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