Before a pastry chef can create, he or she must understand the basic science underlying baking and pastry. The new edition of this invalu-able reference provides this information in a concise and accessible way, guided throughout by contemporary baking and pastry research and practice.
Acknowledgments v
Preface vii
CHAPTER 1 Wheat and Grain Flours 1
CHAPTER 2 Yeast and Chemical Leaveners 33
CHAPTER 3 Sugar and Other Sweeteners 47
CHAPTER 4 Eggs 65
CHAPTER 5 Fats and Oils 77
CHAPTER 6 Milk and Dairy Products 89
CHAPTER 7 Thickeners: Starches, Gelatin, and Gums 101
CHAPTER 8 Chocolate 113
CHAPTER 9 Water 129
CHAPTER 10 Salt 135
CHAPTER 11 The Physics of Heat 141
CHAPTER 12 Bread and Other Yeast-Risen Products 151
CHAPTER 13 Laminates 175
CHAPTER 14 Cake Baking 187
CHAPTER 15 Egg Cookery: Custards, Souffles, Meringues, Buttercream, and Pate a Choux 207
CHAPTER 16 Pies and Tarts 223
CHAPTER 17 Cookies 237
CHAPTER 18 Sugar Syrups and Candymaking 247
Appendix 259
High-Altitude Baking 259
Metric Conversions and Other Helpful Information 260
Weight-Volume Equivalents for Common Ingredients 262
Bibliography 267
Index 273