Description
Baking Problems Solved, Second Edition, provides a fully revised follow-up to the innovative question and answer format of its predecessor. Presenting a quick bakery problem-solving reference, Stanley Cauvain returns with more practical insights into the latest baking issues. Retaining its logical and methodical approach, the book guides bakers through various issues which arise throughout the baking process.The book begins with issues found in the use of raw materials, including chapters on wheat and grains, flour, and fats, amongst others. It then progresses to the problems that occur in the intermediate stages of baking, such as the creation of doughs and batters, and the input of water. Finally, it delves into the difficulties experienced with end products in baking by including chapters on bread and fermented products, cakes, biscuits, and cookies and pastries.- Uses a detailed and clear question and answer format that is ideal for quick reference- Combines new, up-to-date problems and solutions with the best of the previous volume- Presents a wide range of ingredient and process solutions from a world-leading expert in the baking industry
Table of Contents
1. Introduction to Problem-Solving Techniques2. Raw Materials3. Key Relationships Between Ingredients, Recipes and Baked Product Qualities4. Bread and Other Fermented Products5. Cakes, Sponges and Muffins6. Biscuits, Cookies, Crackers and Wafers7. Pastries8. Other Bakery Products9. Processes and Equipment10. Testing Methods11. What?
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