Understanding Baking Book

Understanding Baking, 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 , Understanding Baking

3.5 out of 5 stars based on 2 reviews

Understanding Baking
Written by author Joseph Amendola
Published by Wiley, John & Sons, Incorporated, September 2002
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
The essential-and accessible-guide to the science of bakingBaking 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 b

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Authors

Acknowledgments
Preface
Ch. 1 Wheat and Grain Flours 1
Ch. 2 Yeast and Chemical Leaveners 33
Ch. 3 Sugar and Other Sweeteners 47
Ch. 4 Eggs 65
Ch. 5 Fats and Oils 77
Ch. 6 Milk and Dairy Products 89
Ch. 7 Thickeners: Starches, Gelatin, and Gums 101
Ch. 8 Chocolate 113
Ch. 9 Water 129
Ch. 10 Salt 135
Ch. 11 The Physics of Heat 141
Ch. 12 Bread and Other Yeast-Risen Products 151
Ch. 13 Laminates 175
Ch. 14 Cake Baking 187
Ch. 15 Egg Cookery: Custards, Souffles, Meringues, Buttercream, and Pate a Choux 207
Ch. 16 Pies and Tarts 223
Ch. 17 Cookies 237
Ch. 18 Sugar Syrups and Candymaking 247
Appendix 259
Bibliography 267
Index 273

Title: Understanding Baking

Manufacturer:

Wiley

Item Number: 9780471405467

Publication Date: September 2002

Product Description: Understanding Baking

Universal Product Code (UPC): 9780471405467

WonderClub Stock Keeping Unit (WSKU): 9780471405467

Rating: 3.5/5 based on 2 Reviews

Image Location: https://wonderclub.com/images/covers/54/67/9780471405467.jpg

Category: Media >> Books

Weight: 0.200 kg (0.44 lbs)

Width: 6.180 cm (2.43 inches)

Heigh : 9.160 cm (3.61 inches)

Depth: 0.720 cm (0.28 inches)

Date Added: August 25, 2020, Added By: Ross

Date Last Edited: August 25, 2020, Edited By: Ross

Price	Condition	Delivery	Seller	Action
$99.99	Digital	Arrives between May 12 - Jun 11 Login to your account for a direct download. Some files are emailed from Dropbox. Continent $0.00 - World $0.00	WonderClub (9296 total ratings)

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Tarnya Porter

reviewed Understanding Baking on September 03, 2012

Understanding Baking

This is excellent baking primer and reference for anyone interested in the hows and whys of pastry work.

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Understanding Baking, 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 , Understanding Baking

Add Understanding Baking, 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 , Understanding Baking to the inventory that you are selling on WonderClub

Add Understanding Baking, 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 , Understanding Baking to your collection on WonderClub

Understanding Baking Book

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	Acknowledgments
	Preface
Ch. 1	Wheat and Grain Flours	1
Ch. 2	Yeast and Chemical Leaveners	33
Ch. 3	Sugar and Other Sweeteners	47
Ch. 4	Eggs	65
Ch. 5	Fats and Oils	77
Ch. 6	Milk and Dairy Products	89
Ch. 7	Thickeners: Starches, Gelatin, and Gums	101
Ch. 8	Chocolate	113
Ch. 9	Water	129
Ch. 10	Salt	135
Ch. 11	The Physics of Heat	141
Ch. 12	Bread and Other Yeast-Risen Products	151
Ch. 13	Laminates	175
Ch. 14	Cake Baking	187
Ch. 15	Egg Cookery: Custards, Souffles, Meringues, Buttercream, and Pate a Choux	207
Ch. 16	Pies and Tarts	223
Ch. 17	Cookies	237
Ch. 18	Sugar Syrups and Candymaking	247
	Appendix	259
	Bibliography	267
	Index	273