Transcription of On Baking - Pearson
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On Baking - Pearson
On BakingA TEXTBOOK OF Baking AND PASTRY FUNDAMENTALS | FOURTH Page 1 10/18/19 7:18 AM f-0039 /209/PH03649/9780135238899_LABENSKY/LABE NSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUN D ..Revel for On Baking Fourth EditionNew for this edition, On Baking is now available in Revel an engag-ing, seamless, digital learning experi-ence. The instruction, practice, and assessments provided are based on learning science. The assignability and tracking tools in Revel let you gauge your students understanding and engagement in and out of the classroom. This visibility into student performance, paired with your stu-dents renewed energy for the mate-rial, empowers you to spend your class time on the meaningful instruc-tion that only you can deliver.
advanced bread, pastry and confectionary techniques. ... aking is a science that relies upon chemistry and the physics of heat transfer, plus a dash of microbiology. The actions that take place for a mixture of flour, fat ... Incorporation of air into a mixture (aeration) to help it rise and develop a light texture when baked.
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