How Baking Works: Exploring the Fundamentals of Baking ScienceКНИГИ » КУЛИНАРИЯ
Название: How Baking Works: Exploring the Fundamentals of Baking Science Автор: Paula I. Figoni Издательство: John Wiley & Sons Год: 2007 Формат: pdf, djvu Страниц: 415 Размер: 13,97 Мб Язык: английский
Understanding and applying food science to the bakeshop-now revised and updated How Baking Works, Second Edition 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.
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How Baking Works: Exploring the Fundamentals of Baking Science 
