Understanding Baking

ISBN-10: 0471284572

ISBN-13: 9780471284574

Edition: 2nd 1992

List price: $45.00
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Book details

List price: $45.00
Edition: 2nd
Copyright year: 1992
Publisher: John Wiley & Sons, Incorporated
Publication date: 11/15/1992
Binding: Paperback
Pages: 299
Size: 6.10" wide x 9.09" long x 0.74" tall
Weight: 1.122
Language: English

Acknowledgments
Preface
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
Appendix
High-Altitude Baking
Metric Conversions and Other Helpful Information
Weight-Volume Equivalents for Common Ingredients
Bibliography
Index
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