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This revised and updated Second Edition features: * Hands-on exercises and experiments at the end of each chapter, with many involving the sensory evaluation of ingredients * Expanded coverage of sweeteners, variety grains, enzymes, starch structure and gelatinization, and gluten structure * Important coverage of changes to federal laws, such as food allergen labeling * Coverage reflecting consumer awareness of nutrition and health, including information on dietary fiber, trans fats, and trans-free fats in the baking context * More photographs to illustrate the science of baking * End-of-chapter questions that both review content and require readers to apply and synthesize what they've learned How Baking Works, Second Edition offers a dynamic, hands-on learning experience to both practicing and future bakers and pastry chefs.
- Publisher Name:John Wiley and Sons Ltd
- ISBN: XV80471747239
- Author:Figoni, Paula I.
- Publication Date:2007-10-01
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