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Wiley Book How Baking Works: Exploring The Fundamentals Of Baking Science
Product Description
How Baking Works: Exploring The Fundamentals Of Baking Science provides a thorough overview of the science behind baking. The book is 528 pages long and is in its third edition, published in paperback. It covers core concepts of baking chemistry, including how ingredients interact, the role of temperature, fermentation, and the development of structure in baked goods. The text aims to translate technical baking science into accessible explanations, making it a useful reference for both students and dedicated home bakers who want to understand why recipes work as they do. While it is designed as a foundational guide, the book also delves into practical applications, supported by examples and explanations that clarify typical baking outcomes and pitfalls.
Product Details
| Pages | 528 |
| Edition | 3 |
| Format | Paperback |
| Publisher | John Wiley & Sons Inc |
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