Название: How Baking Works: Exploring the Fundamentals of Baking ScienceАвтор: Paula I. Figoni
Издательство: John Wiley & Sons
Год: 2007
Формат: pdf, djvu
Страниц: 415
Размер: 13,97 Мб
Язык: английский
Understanding and applying food science to the bakeshop-now revised and updated How Baking Works, Second 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.