英语电子书|How baking works: Exploring the fundamentals of baking science
养成阅读英文电子书的习惯，让自己徜徉在英语书的海洋里！
书籍英文名：How baking works: Exploring the fundamentals of baking science
书籍作者：Paula I. Figoni
书籍简介：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. The coverage also includes scaling and measurements, heat transfer, and sensory properties in baking. This revised and updated Second Edition features: * Hands-on exercises and experiments at the end of each chapter, with many involving the sensory evaluation of ingredients * Expanded coverage of sweeteners, variety grains, enzymes, starch structure and gelatinization, and gluten structure * Important coverage of changes to federal laws, such as food allergen labeling * Coverage reflecting consumer awareness of nutrition and health, including information on dietary fiber, trans fats, and trans-free fats in the baking context * More photographs to illustrate the science of baking * End-of-chapter questions that both review content and require readers to apply and synthesize what they’ve learned How Baking Works, Second Edition offers a dynamic, hands-on learning experience to both practicing and future bakers and pastry chefs.
购买提示：付款后，会在1~8小时内通过邮件发送ebook资源库链接，如有疑问请加微信dreamer901204，谢谢！
担心购买后，不发货？看看我们读者反馈👉 读者反馈
其他英文电子书推荐
英语电子书|The modern baker: Time-saving techniques for breads, tarts, pies, cakes and cookies
