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Whether making artisan breads or cupcakes, every baker needs to understand the science that underlies the craft of baking in order to guarantee delicious results. This reference offers the practical information that every baker needs, from the chemical properties of basic ingred…
A resource for bakers that explains the chemistry of ingredients and their combinations, explaining how to use knowledge of baking science to perfect one's baking skills.
Acknowledgments. Preface. Chapter 1: Wheat and Grain Flours. Chapter 2:Yeast and Chemical Leaveners. Chapter 3: Sugar and Other Sweeteners. Chapter 4: Eggs. Chapter 5: Fats and Oils. Chapter 6: Milk and Dairy Products. Chapter 7: Thickeners: Starches, Gelatin and Gums. Chapter 8…