Before a pastry chef can create, he or she must understand the basic science underlying baking and pastry. The new edition of this invalu-able reference provides this information in a concise and accessible way, guided throughout by contemporary baking and pastry research and practice.
CHAPTER 1 Wheat and Grain Flours 1
CHAPTER 2 Yeast and Chemical Leaveners 33
CHAPTER 3 Sugar and Other Sweeteners 47
CHAPTER 4 Eggs 65
CHAPTER 5 Fats and Oils 77
CHAPTER 6 Milk and Dairy Products 89
CHAPTER 7 Thickeners: Starches, Gelatin, and Gums 101
CHAPTER 8 Chocolate 113
CHAPTER 9 Water 129
CHAPTER 10 Salt 135
CHAPTER 11 The Physics of Heat 141
CHAPTER 12 Bread and Other Yeast-Risen Products 151
CHAPTER 13 Laminates 175
CHAPTER 14 Cake Baking 187
CHAPTER 15 Egg Cookery: Custards, Souffles, Meringues, Buttercream, and Pate a Choux 207
CHAPTER 16 Pies and Tarts 223
CHAPTER 17 Cookies 237
CHAPTER 18 Sugar Syrups and Candymaking 247
High-Altitude Baking 259
Metric Conversions and Other Helpful Information 260
Weight-Volume Equivalents for Common Ingredients 262
- 90% New Content. Brings food science to the pastry chef in a way that is concise and informative.
- Strong New Author. Written by a contributor to Chocolatier and Pastry Art and Design, this book will remain concise but will be guided by contemporary baking and pastry research and practice.
- Essential reference for the growing number of pastry chefs and home bakers.
- Provides a solid understanding of baking and pastry fundamentals - substantial enough for a beginner to work from and reliable enough for the seasoned professional to use as a reference and troubleshooting guide.