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Author: Dikla Levy Frances Publisher: Page Street Publishing ISBN: 164567455X Category : Cooking Languages : en Pages : 486
Book Description
The Scientifically Guaranteed Guide to Better Baked Goods For every flawless cake you bake, are there three that come out of the oven dry, deflated or dense? Do your cookies crumble and cheesecakes crack? You’re not alone! A lot of bakers struggle with selecting the right ingredients or choosing the right method and temperature to yield flawless end results. With this book, One Sarcastic Baker creator Dikla Levy Frances is here to help you recognize your baking mistakes and learn how to get the best results—the scientific way. She teaches you the chemistry behind successfully baking everything from cakes to cookies to breads with approachable explanations and simple formulas so easy that anyone can create these sweet experiments. Learn the molecular breakdown of basic ingredients like flour, butter and sugar, and how they react with each other to make the baked goods you love, like Triple Coconut Cake and Monday Night Football Cookies. Explore how mixing methods like beating vs. whisking vs. stirring affect your final product, and which method is best for the particular treat you’re trying to make, like Almond- Chocolate Pound Cake or Reese’s® Peanut Butter Quick Bread. Discover how different temperatures transform ingredients into the baked goods of your dreams, and how to use more or less heat to create everything from creamy, never-cracked Funfetti® Cheesecake to the perfect pie crust. Each section is also accompanied by scrumptious recipes to help you practice your newfound knowledge. Improve your technique tenfold with simple, science-based tips that’ll have your baked goodies looking like masterpieces every time. Whether you’re a kitchen amateur or baking pro, you’re guaranteed to perfect your craft with Dikla’s approachable methodology and mouth-watering recipes.
Author: Paula I. Figoni Publisher: John Wiley & Sons ISBN: 0470392673 Category : Cooking Languages : en Pages : 531
Book Description
An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features: An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods Practical exercises and experiments that vividly illustrate how different ingredients function Photographs and illustrations that show the science of baking at work End-of-chapter discussion and review questions that reinforce key concepts and test learning For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.
Author: Dikla Levy Frances Publisher: Page Street Publishing ISBN: 164567455X Category : Cooking Languages : en Pages : 486
Book Description
The Scientifically Guaranteed Guide to Better Baked Goods For every flawless cake you bake, are there three that come out of the oven dry, deflated or dense? Do your cookies crumble and cheesecakes crack? You’re not alone! A lot of bakers struggle with selecting the right ingredients or choosing the right method and temperature to yield flawless end results. With this book, One Sarcastic Baker creator Dikla Levy Frances is here to help you recognize your baking mistakes and learn how to get the best results—the scientific way. She teaches you the chemistry behind successfully baking everything from cakes to cookies to breads with approachable explanations and simple formulas so easy that anyone can create these sweet experiments. Learn the molecular breakdown of basic ingredients like flour, butter and sugar, and how they react with each other to make the baked goods you love, like Triple Coconut Cake and Monday Night Football Cookies. Explore how mixing methods like beating vs. whisking vs. stirring affect your final product, and which method is best for the particular treat you’re trying to make, like Almond- Chocolate Pound Cake or Reese’s® Peanut Butter Quick Bread. Discover how different temperatures transform ingredients into the baked goods of your dreams, and how to use more or less heat to create everything from creamy, never-cracked Funfetti® Cheesecake to the perfect pie crust. Each section is also accompanied by scrumptious recipes to help you practice your newfound knowledge. Improve your technique tenfold with simple, science-based tips that’ll have your baked goodies looking like masterpieces every time. Whether you’re a kitchen amateur or baking pro, you’re guaranteed to perfect your craft with Dikla’s approachable methodology and mouth-watering recipes.
Author: W. P. Edwards Publisher: Royal Society of Chemistry ISBN: 0854044868 Category : Cooking Languages : en Pages : 274
Book Description
From cakes and biscuits to flat breads and standard loaves, the chemistry behind these processes is fascinating. Explaining the science behind bread making and other baked goods, this book looks at the chemistry of the ingredients, flour treatments, flour testing, and baking machinery. It is aimed at anyone with an interest in everyday chemistry.
Author: Andrea Beaty Publisher: Abrams ISBN: 1647006554 Category : Juvenile Nonfiction Languages : en Pages : 88
Book Description
From the New York Times bestselling creator of the Questioneers, Andrea Beaty, and author Theanne Griffithcomes The Science of Baking (Ada Twist, Scientist: The Why Files), a nonfiction early-reader book based on the Netflix series! How does a cake bake? What’s the difference between baking soda and baking powder? And why is it so important to measure the different ingredients in a recipe? Ada Twist, Scientist: The Why Files is the perfect nonfiction resource for all these questions and more. Based on the bestselling series and the Netflix show, this nonfiction series is perfect for the youngest scientists of tomorrow as they learn along with Ada. Designed in a scrapbook format, these books combine art from the show, illustrations, and photography to bring simple science concepts to life. Check out all the books in the Questioneers Series: The Questioneers Picture Book Series: Iggy Peck, Architect | Rosie Revere, Engineer | Ada Twist, Scientist | Sofia Valdez, Future Prez | Aaron Slater, Illustrator | Lila Greer, Teacher of the Year The Questioneers Chapter Book Series: Rosie Revere and the Raucous Riveters | Ada Twist and the Perilous Pants | Iggy Peck and the Mysterious Mansion | Sofia Valdez and the Vanishing Vote | Ada Twist and the Disappearing Dogs | Aaron Slater and the Sneaky Snake Questioneers: The Why Files Series: Exploring Flight! | All About Plants! | The Science of Baking | Bug Bonanza! | Rockin’ Robots! Questioneers: Ada Twist, Scientist Series: Ghost Busted | Show Me the Bunny | Ada Twist, Scientist: Brainstorm Book | 5-Minute Ada Twist, Scientist Stories The Questioneers Big Project Book Series: Iggy Peck’s Big Project Book for Amazing Architects | Rosie Revere’s Big Project Book for Bold Engineers | Ada Twist’s Big Project Book for Stellar Scientists | Sofia Valdez’s Big Project Book for Awesome Activists | Aaron Slater’s Big Project Book for Astonishing Artists
Author: Joseph Amendola Publisher: John Wiley & Sons ISBN: 0471405469 Category : Cooking Languages : en Pages : 290
Book Description
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.
Author: Stanley P. Cauvain Publisher: John Wiley & Sons ISBN: 1405171529 Category : Cooking Languages : en Pages : 240
Book Description
Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry. First establishing an understanding of the key characteristics which unite existing baked product groups, the authors move on to discuss product development and optimisation, providing the reader with coverage of: Key functional roles of the main bakery ingredients Ingredients and their influences Heat transfer and product interactions Opportunities for future product development Baked Products is a valuable practical resource for all food scientists and food technologists within bakery companies, ingredient suppliers and general food companies. Libraries in universities and research establishments where food science and technology is studied and taught will find the book an important addition to their shelves.
Author: Weibiao Zhou Publisher: John Wiley & Sons ISBN: 1118792076 Category : Technology & Engineering Languages : en Pages : 1374
Book Description
Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service operators, culinary art instruction and consumers, relatively few professional publications exist that cover the science and technology of baking. In this book, professionals from industry, government and academia contribute their perspectives on the state of industrial baking today. The second edition of this successful and comprehensive overview of bakery science is revised and expanded, featuring chapters on various bread and non-bread products from around the world, as well as nutrition and packaging, processing, quality control, global bread varieties and other popular bakery products. The book is structured to follow the baking process, from the basics, flour and other ingredients, to mixing, proofing and baking. Blending the technical aspects of baking with the latest scientific research, Bakery Products Science and Technology, Second Edition has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.
Author: Melissa Weller Publisher: Knopf ISBN: 1524733431 Category : Cooking Languages : en Pages : 498
Book Description
From the James Beard Award nominee, a comprehensive baking bible for the twenty-first century, with 120 scientifically grounded recipes for sweet and savory baked goods anyone can master. "A very good combination: Baking science all of us can understand and a splendid collection of recipes. . . . A baker’s must!” —Dorie Greenspan, author of Dorie's Cookies and Everyday Dorie Melissa Weller is the baking superstar of our time. As the head baker at some of the best restaurants in the country, her takes on chocolate babka and sticky buns brought these classics back to life and kicked off a nationwide movement. In A Good Bake, Weller shares her meticulously honed, carefully detailed recipes for producing impossibly delicious--and impossibly beautiful--baked goods. A chemical engineer before she became a baker, Weller uses her scientific background to explain the whys and hows of baking, so home cooks can achieve perfect results every time. Here are recipes both sweet (Pumpkin Layer Cake with Salted Caramel Buttercream and Brown Sugar Frosting) and savory (Khachapuri with Cheese, Baked Egg, and Nigella Seeds); beloved classics (Croissants and Chocolate Babka) and new sure-to-be favorites (Milk Chocolate and Raspberry Blondies)--as well as Salted Caramel Sticky Buns, of course . . . all written and tested for even the most novice home baker to re-create. With gorgeous photographs by the award-winning Johnny Miller, and tutorials that demystify all of the stuff that sounds complicated, like working with yeast, sourdough starters, and laminating dough Weller's book is the one guide every home baker needs.
Author: Dikla Levy Frances
Author: Paula I. Figoni
Author: Dikla Levy Frances
Author: W. P. Edwards
Author: Ernst John Pyler
Author: Andrea Beaty
Author: Joseph Amendola
Author: Stanley P. Cauvain
Author: Weibiao Zhou
Author: Melissa Weller
Author: Paula Figoni