Understanding Baking

Third Edition
by Joseph Amendola
and Nicole Rees

Understanding Baking, Third Edition clearly and concisely analyzes the chemistry of flour, yeast, and other ingredients, explains how they interact in the process of mixing and baking, and demonstrates how to control the process to produce the desired results.

An indispensable reference, Understanding Baking, Third Edition provides a solid foundation in baking fundamentals, offering the practical information that every baker needs, from the chemical properties of basic ingredients to the physics of heat and steam. It is the essential companion for anyone who is serious about baking.

Key Chapters On:

• Bread and yeast products
• Laminates
• Cakes, pies, and cookies
• Custards, souffles, and other egg products
• Sugar Syrups and candy

Contents:

1. Wheat and Grain Flours

2. Yeast and Chemical Leaveners

3. Sugar and Other Sweeteners

4. Eggs

5. Fats and Oils

6. Milk and Dairy Products

7. Thickeners: Starches, Gelatin and Gums

8. Chocolate

9. Water

10. Salt

11. The Physics of Heat

12. Bread and Other Yeast-Risen Products

13. Laminates

14. Cake Baking

15. Egg Cookery: Custards, Soufflis, Meringues, Buttercream and Pate a Choux

16. Pies and Tarts

17. Cookies

18. Sugar Syrups and Candymaking

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

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ORDER NOW Understanding Baking Third Edition by Joseph Amendola and Nicole Rees 2003 • 279 pages • $35.00 + shipping Texas residents please add 7 % sales tax