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How Baking Works: Exploring the Fundamentals of Baking Science Wiley | 2007-10-05 | ISBN: 0471747238 | 416 pages | PDF | 6.5 MB
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.
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