Cover Image

Understanding baking : the art and science of baking /

Bibliographic Details
Main Author: Amendola, Joseph
Corporate Author: NetLibrary, Inc
Other Authors: Rees, Nicole
Format: eBook
Language:English
Published: Hoboken, N.J. : J. Wiley, [2003]
Edition:3rd ed.
Subjects:
Baking.
Electronic books.
Online Access:Connect to the full text of this electronic book
Table of Contents:
  • Wheat and Grain Flours
  • Yeast and Chemical Leaveners
  • Sugar and Other Sweeteners
  • Eggs
  • Fats and Oils
  • Milk and Dairy Products
  • Thickeners: Starches, Gelatin, and Gums
  • Chocolate
  • Water
  • Salt
  • The Physics of Heat
  • Bread and Other Yeast-Risen Products
  • Laminates
  • Cake Baking
  • Egg Cookery: Custards, Souffles, Meringues, Buttercream, and Pate a Choux
  • Pies and Tarts
  • Cookies
  • Sugar Syrups and Candymaking.