Paperback; Published 10/15/2007; 416 Pages; ISBN 9780471747239
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In a clear, easy-to-understand format, How Baking Works explains how sweeteners, fats, leavening agents, and other ingredients work, as well as how to apply scientific knowledge to answer such questions as: By doubling the sugar in a pound cake, how does that affect the appearance, flavor, and texture of the end product? Each chapter concludes with helpful review exercises and lab experiments, making this book an engaging learning tool.
How Baking Works is a wonderful baking science textbook that explains the fundamental chemistry of baking in terms that are accessible to those without a science background. This is an excellent resource for slightly
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