The Essential Guide to Baking Science #2022, Understanding and Applying Food Science, Exploring The Fundamentals of Baking Science

by Rey Lyons

This revised and updated Second Edition exercises and experiments at the end of each chapter, with many involving the sensory evaluation of ingredientsExpanded coverage of sweeteners, variety grains, enzymes, starch structure and gelatinization, and gluten structureImportant coverage of changes to federal laws, such as food allergen labelingCoverage reflecting consumer awareness of nutrition and health, including information on dietary fiber, trans fats, and trans-free fats in the baking contextMore photographs to illustrate the science of bakingEnd-of-chapter questions that both review content and require readers to apply and synthesize what they've learned

Kindle Edition

Published February 27, 2022