How Baking Works: Exploring The Fundamentals Of Baking Science, Third Edition
- ISBN13：9780470392676
- 出版社：John Wiley & Sons Inc
- 作者：Figoni
- 裝訂／頁數：平裝／528頁
- 規格：27.9cm*22.2cm*3.2cm (高/寬/厚)
- 版次：3
- 出版日：2010/10/22
商品簡介
The guide to understanding and applying food science in the bakeshop-now in a revised and updated 3rd Edition
How Baking Works, 3rd 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.
作者簡介
Paula Figoni is a food scientist and associate professor at the International Baking and Pastry Institute in the College of Culinary Arts at Johnson & Wales University in 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.
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