How baking works: exploring the fundamentals of baking science

<p><b>Understanding and applying food science to the bakeshop-now revised and updated</b><p><i>How Baking Works, Second Edition</i> 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. The coverage also includes scaling and measurements, heat transfer, and sensory properties in baking.<p>This revised and updated <i>Second Edition</i> features:<ul><li>Hands-on exercises and experiments at the end of each chapter, with many involving the sensory evaluation of ingredients<li>Expanded coverage of sweeteners, variety grains, enzymes, starch structure and gelatinization, and gluten structure<li>Important coverage of changes to federal laws,...<p><i>The EPUB format of this title may not be compatible for use on all handheld devices.</i></p>