How Baking Works: Exploring the Fundamentals of Baking Science, Second Edition
Rights Contact Login For More Details
More About This Title How Baking Works: Exploring the Fundamentals of Baking Science, Second Edition
English
Paula Figoni is a food scientist and associate professor in the International Baking and Pastry Institute in the College of Culinary Arts at Johnson & Wales University, Providence, Rhode Island. She has more than ten years of experience in product development and food science at The Pillsbury Company and Ocean Spray Cranberries, Inc.
English
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. Thickening and Gelling Agents.
Chapter 10. Fats, Oils, and Emulsifiers.
Chapter 11. Eggs and Egg Products.
Chapter 12. Milk and Milk Products.
Chapter 13. Leavening Agents.
Chapter 14. Natural and Artificial Flavorings.
Chapter 15. Fruit and Fruit Products.
Chapter 16. Nuts and Seeds.
Chapter 17. Cocoa and Chocolate Products.
Bibliography.
Index.
