The baking cookbook Edited by Gina Steer

By: Edited by Gina SteerMaterial type: TextTextPublication details: Fulham; London: Flame Tree Publishing, c2011Description: xi, 192 p. : ill. ; 28 cmISBN: 9780470392676 (pbk.); 9781847861917Subject(s): BakingDDC classification: 641.8/15 STE LOC classification: TX763 | .S54 2011
Contents:
Introduction to baking -- Heat transfer -- Overview of the baking process -- Sensory properties of food -- Wheat flour -- Variety grains and flours -- Gluten -- Sugar and other sweeteners -- Fats, oils, and emulsifiers -- Eggs and egg products -- Leavening agents -- Thickening and gelling agents -- Milk and milk products -- Nuts and seeds -- Cocoa and chocolate products -- Fruit and fruit products -- Natural and artificial flavorings -- Baking for health and wellness.
Summary: The essence of baking is chemistry, and anyone who wants to be a master pastry chem must understand the principles and science that make baking work. Learn the whys and hows of every chemical reaction, essential ingredient, and technique.
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Holdings
Item type Current library Call number Status Date due Barcode Item holds
BOOK BOOK RELIANCE
PJ Library 		641.8/15 STE (Browse shelf (Opens below)) Available 003241(1)
Total holds: 0

Includes bibliographical references and index.

Introduction to baking -- Heat transfer -- Overview of the baking process -- Sensory properties of food -- Wheat flour -- Variety grains and flours -- Gluten -- Sugar and other sweeteners -- Fats, oils, and emulsifiers -- Eggs and egg products -- Leavening agents -- Thickening and gelling agents -- Milk and milk products -- Nuts and seeds -- Cocoa and chocolate products -- Fruit and fruit products -- Natural and artificial flavorings -- Baking for health and wellness.

The essence of baking is chemistry, and anyone who wants to be a master pastry chem must understand the principles and science that make baking work. Learn the whys and hows of every chemical reaction, essential ingredient, and technique.

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