Textbook of Bakery and Confectionery
Description
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 and 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 agen...
ISBN(s)
8120346033, 9788120346031
