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. For more details, see the Comprehensive Teaching and Learning Package page ix.
Gluten is the tough, rubbery network of proteins created when wheat flour is mixed with liquids. Gluten helps make country bread chewy and pound cake light and tender. Flour does not contain gluten; only a dough or batter can contain gluten. Gluten is formed when the proteins glutenin and gliadin in wheat flour are moistened or hydrated during
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