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Understanding Baking
The Art and Science of Baking
Joseph Amendola (Author), Nicole Rees (Author)
9780471405467, Wiley
Paperback / softback, published 27 September 2002
288 pages, Drawings: 22 B&W, 0 Color
22.6 x 15.2 x 2 cm, 0.386 kg
Before a pastry chef can create, he or she must understand the basic science underlying baking and pastry. The new edition of this invalu-able reference provides this information in a concise and accessible way, guided throughout by contemporary baking and pastry research and practice.
Acknowledgments v Preface vii CHAPTER 1 Wheat and Grain Flours 1 CHAPTER 2 Yeast and Chemical Leaveners 33 CHAPTER 3 Sugar and Other Sweeteners 47 CHAPTER 4 Eggs 65 CHAPTER 5 Fats and Oils 77 CHAPTER 6 Milk and Dairy Products 89 CHAPTER 7 Thickeners: Starches, Gelatin, and Gums 101 CHAPTER 8 Chocolate 113 CHAPTER 9 Water 129 CHAPTER 10 Salt 135 CHAPTER 11 The Physics of Heat 141 CHAPTER 12 Bread and Other Yeast-Risen Products 151 CHAPTER 13 Laminates 175 CHAPTER 14 Cake Baking 187 CHAPTER 15 Egg Cookery: Custards, Souffles, Meringues, Buttercream, and Pate a Choux 207 CHAPTER 16 Pies and Tarts 223 CHAPTER 17 Cookies 237 CHAPTER 18 Sugar Syrups and Candymaking 247 Appendix 259 High-Altitude Baking 259 Metric Conversions and Other Helpful Information 260 Weight-Volume Equivalents for Common Ingredients 262 Bibliography 267 Index 273
Subject Areas: Cookery / food & drink etc [WB]
