| 紀錄類型: |
書目-語言資料,印刷品
: 單行本
|
| 副題名: |
exploring the fundamentals of baking science |
| 作者: |
FigoniPaula., |
| 出版地: |
Hoboken, N.J. |
| 出版者: |
John Wiley & Sons; |
| 出版年: |
c2011. |
| 版本: |
3rd ed. |
| 面頁冊數: |
xi, 516 p.ill. : 28 cm.; |
| 標題: |
Baking. - |
| 摘要註: |
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. |
| ISBN: |
0470392673 |
| 內容註: |
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. |