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Understanding and applying food science to the bakeshop-now revised and updated How Baking Works, Second Edition thoroughly covers the entire baking process, emphasizing the "whys" at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of the end product. The coverage also includes scaling and measurements, heat transfer, and sensory properties in baking. This revised and updated Second Edition features: Hands-on exercises and experiments at the end of each chapter, with many involving the sensory evaluation of ingredients Expanded coverage of sweeteners, variety grains, enzymes, starch structure and gelatinization, and gluten structure Important coverage of changes to federal laws, such as food allergen labeling Coverage reflecting consumer awareness of nutrition and health, including information on dietary fiber, trans fats, and trans-free fats in the baking context More photographs to illustrate the science of baking End-of-chapter questions that both review content and require readers to apply and synthesize what they've learned How Baking Works, Second Edition offers a dynamic, hands-on learning experience to both practicing and future bakers and pastry chefs.
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Previews available in: English
Subjects
Cooking & Food, Nonfiction, BakingShowing 7 featured editions. View all 7 editions?
Edition | Availability |
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1
How Baking Works: Exploring the Fundamentals of Baking Science, Third Edition Set
2016, Wiley & Sons, Incorporated, John, Wiley
in English
1118132343 9781118132340
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2
How Baking Works: Exploring the Fundamentals of Baking Science
2010, Wiley & Sons, Incorporated, John
in English
0470398132 9780470398135
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3
How Baking Works: Exploring the Fundamentals of Baking Science
2010, Wiley & Sons, Incorporated, John
in English
1299640206 9781299640207
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WorldCat
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4
How Baking Works
2008, John Wiley & Sons, Ltd.
Electronic resource
in English
0470164794 9780470164792
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5 |
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6
How Baking Works: Exploring the Fundamentals of Baking Science
October 5, 2007, Wiley
Paperback
in English
- 2 edition
0471747238 9780471747239
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7
How Baking Works: Exploring the Fundamentals of Baking Science
September 29, 2003, Wiley
in English
0471268569 9780471268567
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Book Details
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- Created April 30, 2008
- 6 revisions
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August 12, 2010 | Edited by IdentifierBot | added LibraryThing ID |
April 24, 2010 | Edited by Open Library Bot | Fixed duplicate goodreads IDs. |
April 16, 2010 | Edited by bgimpertBot | Added goodreads ID. |
April 14, 2010 | Edited by Open Library Bot | Linked existing covers to the edition. |
April 30, 2008 | Created by an anonymous user | Imported from amazon.com record |