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How Baking Works - Paula I. Figoni
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Paula I. Figoni:

How Baking Works - Paperback

ISBN: 9780470392676

Paperback, [PU: John Wiley & Sons Inc], Students in culinary and baking programs become professional chefs and bakers/pastry chefs by learning the techniques and procedures to execute dis… More...

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How Baking Works - Paula I. Figoni
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Paula I. Figoni:

How Baking Works - Paperback

2010, ISBN: 9780470392676

Exploring the Fundamentals of Baking Science, Buch, Softcover, 3rd Edition, [PU: John Wiley & Sons Inc], John Wiley & Sons Inc, 2010

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How Baking Works: Exploring the Fundamentals of Baking Science, 3rd edition. by Paula Figoni(2010-11-09)
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How Baking Works: Exploring the Fundamentals of Baking Science, 3rd edition. by Paula Figoni(2010-11-09) - Paperback

2011

ISBN: 9780470392676

Taschenbuch, Publiziert: 2011T, Produktgruppe: Buch, Kategorien, Bücher, 2011, [PU: Wiley]

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How Baking Works: Exploring the Fundamentals of Baking Science, 3rd edition. by Paula Figoni(2010-11-09)
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How Baking Works: Exploring the Fundamentals of Baking Science, 3rd edition. by Paula Figoni(2010-11-09) - Paperback

2011, ISBN: 9780470392676

Paperback, Publiziert: 2011T, Produktgruppe: Book, Subjects, Books, 2011, [PU: Wiley]

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How Baking Works: Exploring the Fundamentals of Baking Science, 3rd edition. by Paula Figoni(2010-11-09)
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How Baking Works: Exploring the Fundamentals of Baking Science, 3rd edition. by Paula Figoni(2010-11-09) - Paperback

2011, ISBN: 9780470392676

Paperback, Publiziert: 2011T, Produktgruppe: Book, Subjects, Books, 2011, [PU: Wiley]

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Details of the book
How Baking Works

An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features: * An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods * Practical exercises and experiments that vividly illustrate how different ingredients function * Photographs and illustrations that show the science of baking at work * End-of-chapter discussion and review questions that reinforce key concepts and test learning For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.

Details of the book - How Baking Works


EAN (ISBN-13): 9780470392676
ISBN (ISBN-10): 0470392673
Hardcover
Paperback
Publishing year: 2010
Publisher: John Wiley & Sons Inc
516 Pages
Weight: 1,197 kg
Language: eng/Englisch

Book in our database since 2011-04-08T21:56:39-04:00 (New York)
Detail page last modified on 2022-05-27T15:26:43-04:00 (New York)
ISBN/EAN: 9780470392676

ISBN - alternate spelling:
0-470-39267-3, 978-0-470-39267-6


Information from Publisher

Author: Paula I. Figoni
Title: How Baking Works - Exploring the Fundamentals of Baking Science
Publisher: John Wiley & Sons
528 Pages
Publishing year: 2010-11-05
Weight: 1,197 kg
Language: English
169,00 € (DE)
No longer receiving updates
217mm x 276mm x 29mm

BC; Hardcover, Softcover / Ratgeber/Essen, Trinken/Backen; Hotel- und Gastronomieberufe; Backen; Bäckerei u. Konditorei; Hospitality; Hotelgewerbe, Gastronomie u. Touristik; Professional Baking & Pastry; Bäckerei u. Konditorei; Dienstleistungsgewerbe, Gastgewerbe

Preface. Chapter 1: Introduction to Baking. Chapter 2: Heat Transfer. Chapter 3: Overview of the Baking Process. Chapter 4: Sensory Properties of Food. Chapter 5: Wheat Flour. Chapter 6: Variety Grains and Flours. Chapter 7: Gluten. Chapter 8: Sugar and Other Sweeteners. Chapter 9: Fats, Oils, and Emulsifiers. Chapter 10: Eggs and Egg Products. Chapter 11: Leavening Agents. Chapter 12: Thickening and Gelling Agents. Chapter 13: Milk and Milk Products. Chapter 14: Nuts and Seeds. Chapter 15: Cocoa and Chocolate Products. Chapter 16: Fruit and Fruit Products. Chapter 17: Natural and Artificial Flavorings. Chapter 18: Baking for Health and Wellness. Bibliography. Index.

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