Verwandte Artikel zu Textbook of Bakery and Confectionery: Second Edition
Inhaltsangabe
Baking is both an art and a science, and mastery in baking allows the baker to be creative in exploring new and quality products from inconsistent ingredients and process conditions. This book, now in its second edition, gives a succinct account of the practical and theoretical concepts, the methods and processes involved in the preparation of various bakery products.<br><br> The author, with her rich teaching and industry experience in the field, gives a wealth of information about making of various yeast-made products—bread, cakes, biscuits, desserts and pizza—their ingredients, leavening agents, and the functions of salt, sugar, eggs, and so on in bakery production. She also discusses the use of modern technology machines in bakery production, icings, decoration, bakery organisation, and many other aspects. <br><br> This revised edition updates and simplifies the existing text in a number of places, and also includes a large number of colour photos of finished products and ingredients, which will provide the readers with clear knowledge about them. <br><br> This book is mainly intended as a textbook for undergraduate students pursuing courses in Hotel Management, Catering and Nutrition Science and Home Science. Besides, the book can also be useful as a guide for home bakers and industrial bakers as well as those engaged in the profession. <br><br> <strong>KEY FEATURES</strong> <ul> <li>Describes many new bakery items as well as the use of modern machinery in bakery and confectionery. </li> <li>Gives a number of Review Questions at the end of each chapter. </li> <li>Provides Short Questions and Answers and two Model Question Papers for self-assessment. </li> </ul>
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Über die Autorin bzw. den Autor
Charlotte y Peter Fiell son dos autoridades en historia, teoría y crítica del diseño y han escrito más de sesenta libros sobre la materia, muchos de los cuales se han convertido en éxitos de ventas. También han impartido conferencias y cursos como profesores invitados, han comisariado exposiciones y asesorado a fabricantes, museos, salas de subastas y grandes coleccionistas privados de todo el mundo. Los Fiell han escrito numerosos libros para TASCHEN, entre los que se incluyen 1000 Chairs, Diseño del siglo XX, El diseño industrial de la A a la Z, Scandinavian Design y Diseño del siglo XXI.
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- VerlagPHI Learning
- Erscheinungsdatum2010
- ISBN 10 8120346033
- ISBN 13 9788120346031
- EinbandTapa blanda
- SpracheEnglisch
- Anzahl der Seiten244
- Kontakt zum HerstellerNicht verfügbar
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Theory Of Bakery And Confectionery
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Soft cover. Zustand: New. 2nd Edition. Contents Foreword Preface 1. Raw Materials 2. Wheat 3. Sugar 4. Fats And Oils 5. Eggs 6. Yeast 7. Salt 8. Leavening Agents 9. Moistening Agents 10. Improvers And Emulsifiers 11. Yeast Made Products 12. Cakes 13. Icings 14. Cookies And Biscuits 15. Pastries 16. Hygiene 17. Bakery Organization And Equipment 18. Recipes Glossary Short Questions and Answers Model Question Papers Index Baking is an art and science, and mastery in baking allows the baker to be creative in exploring new and quality products from inconsistent ingredients and process conditions. This compact book gives a succinct account of the practical and theoretical concepts, the methods and the processes involved in the preparation of various bakery products. The author, with her rich experience in the field, gives a wealth of information about making of various yeast-made products--bread, cakes, biscuits, desserts, and pizza--their ingredients, leavening agents, and the functions of salt, sugar, eggs, and so on in bakery production. She also discusses the use of modern technology machines in bakery production, icings, decoration, bakery organisation, and many other aspects. This revised edition updates and simplifies the existing text in a number of places, and also includes a large number of colour photos of finished products and ingredients, which will provide the readers with clear knowledge about them. This book is mainly intended as a textbook for undergraduate students pursuing courses in Hotel Management, Catering and Nutrition Science and Home Science. Besides, the book can also be useful as a guide for home bakers and industrial bakers as well as those engaged in the profession. Bestandsnummer des Verkäufers 86139
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