Contents: Preface. 1. Introduction to baking. 2. Baking ingredients. 3. Baking of bread. 4. Preparation of cakes. 5. Baking of pies. 6. Making of cookies. 7. Baking of hot rolls and buns. 8. Preparation of icings. 9. Measuring ingredients. 10. Properties and functions of baking powder. 11. Yeast-free baking. 12. The physics of baking. 13. Baking appliances. 14. Functions of baking ovens. Bibliography. Index.
"Baking is the technique of cooking food in an oven by dry heat applied evenly throughout the oven. It is as much a science as an art. So, in addition to mastering basic techniques and recipes, every baker must also learn about the science that underlies the baking craft. This book offers an in-depth coverage of the basics of baking. It explains the art and science of contemporary baking techniques and practices.
Written in a clear, easy-to-understand style, this book gives readers knowledge that they can apply to their own baking-whether it's selecting the right flour, understanding how different leavening agents work, or learning about using new baking ingredients and additives to enhance favourite recipes. This insightful book will be an essential key to mastering skills and effectively adapting to today's quickly evolving trends. It will be an essential companion for professional bakers, pastry chefs, beginning students and anyone who is serious about baking." (jacket)