Understanding Baking Author:Joseph Amendola, Bo Friberg, Wayne Gisslen, NRA Educational Foundation, Karen Eich Drummond This Second Edition builds upon the tested methodologies of the past by incorporating the essentials of our advancing knowledge of food science. Readers get a closehand look at new baking ingredients and additives; the latest in modified starches, fat substitutes, and sweeteners; and the wide variety of gums and thickening agents now being used ... more »as substitutes for foods high in calories.« less