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Informationen zum Autor Nicole Rees-Smith is a professional pastry chef, recipe developer, and food journalist for Chocolatier and Pastry Art Design magazines. Klappentext The essential-and accessible-guide to the science of bakingBaking is as much a science as an art. That's why, in addition to mastering basic techniques and recipes, every baker must also learn about the science that underlies the baking craft. Guided by contemporary baking and pastry research and practice, this new edition of Joseph Amendola's invaluable reference gives readers knowledge that they can apply to their own baking-whether it's selecting the right flour, understanding how different leavening agents work, or learning about using new baking ingredients and additives to enhance favorite recipes. Written in a clear, easy-to-understand style, Understanding Baking is an essential companion for anyone who is serious about baking. Zusammenfassung Before a pastry chef can create, he or she must understand the basic science underlying baking. The new edition of this invaluable reference provides this information in a concise and accessible way, guided throughout by contemporary baking and pastry research and practice. Inhaltsverzeichnis Acknowledgments v Preface vii CHAPTER 1 Wheat and Grain Flours 1 CHAPTER 2 Yeast and Chemical Leaveners 33 CHAPTER 3 Sugar and Other Sweeteners 47 CHAPTER 4 Eggs 65 CHAPTER 5 Fats and Oils 77 CHAPTER 6 Milk and Dairy Products 89 CHAPTER 7 Thickeners: Starches, Gelatin, and Gums 101 CHAPTER 8 Chocolate 113 CHAPTER 9 Water 129 CHAPTER 10 Salt 135 CHAPTER 11 The Physics of Heat 141 CHAPTER 12 Bread and Other Yeast-Risen Products 151 CHAPTER 13 Laminates 175 CHAPTER 14 Cake Baking 187 CHAPTER 15 Egg Cookery: Custards, Souffles, Meringues, Buttercream, and Pate a Choux 207 CHAPTER 16 Pies and Tarts 223 CHAPTER 17 Cookies 237 CHAPTER 18 Sugar Syrups and Candymaking 247 Appendix 259 High-Altitude Baking 259 Metric Conversions and Other Helpful Information 260 Weight-Volume Equivalents for Common Ingredients 262 Bibliography 267 Index 273 ...
