Food Engineering Aspects of Baking Sweet Goods

Discover the intricate world of baking through an engineering lens with Food Engineering Aspects of Baking Sweet Goods by Taylor & Francis Inc. Published in 2008, this comprehensive hardback edition spans 308 pages, providing an in-depth exploration of the science behind your favorite sweet treats.

This essential volume delves into the rheology of cake batter and cookie dough, offering valuable insights into cake emulsions and the physical and thermal properties of sweet goods. Additionally, it discusses the crucial processes of heat and mass transfer during baking, making it an indispensable resource for both professionals and enthusiasts looking to enhance their baking skills.

Whether you're a food engineer, a baker, or simply curious about the science of baking, this book will enrich your understanding and elevate your baking experience.