9780470392676

How Baking Works : Exploring the Fundamentals of Baking Science

by
  • ISBN13:

    9780470392676

  • ISBN10:

    0470392673

  • Edition: 3rd
  • Format: Paperback
  • Copyright: 11/9/2010
  • Publisher: Wiley

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Supplemental Materials

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  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
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Summary

The guide to understanding and applying food science in the bakeshop-now in a revised and updated 3rd Edition

The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features:

- An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods

- Practical exercises and experiments that vividly illustrate how different ingredients function

- Photographs and illustrations that show the science of baking at work

- End-of-chapter discussion and review questions that reinforce key concepts and test learning

For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.

How Baking Works, 3rd Edition thoroughly covers the entire baking process, emphasizing the "whys" at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of the end product. The information covered in each chapter are essential knowledge for everyone, whether an experienced bake or someone who is just getting started.

The coverage also includes scaling and measurements, heat transfer, and sensory properties in baking. Includes hands-on exercises and experiments at the end of each chapter to illustrate the sensory properties of ingredients and their impact on baked goods Covers variety grains, enzymes, starch structure and gelatinization, and gluten structure, and includes an all-new chapter on baking for health and wellness

Features end-of-chapter questions that review content and require readers to apply and synthesize what they've learned .This book is more like a text book with the questions at the end of each chapter and experiments to try.

With explanatory photographs to illustrate the science of baking, How Baking Works, 3rd Edition offers a dynamic, hands-on learning experience for both practicing and future bakers and pastry chefs.

Author Biography

Paula Figoni is a food scientist and associate professor at the International Baking and Pastry Institute in the College of Culinary Arts at Johnson & Wales University in Providence, Rhode Island. She has more than ten years of experience in product development and food science at The Pillsbury Company and Ocean Spray Cranberries, Inc.

Table of Contents

Preface
Introduction to Baking
Heat Transfer
Overview of the Baking Process
Sensory Properties of Food
Wheat Flour
Variety Grains and Flours
Gluten
Sugar and Other Sweeteners
Fats, Oils, and Emulsifiers
Eggs and Egg Products
Leavening Agents
Thickening and Gelling Agents
Milk and Milk Products
Nuts and Seeds
Cocoa and Chocolate Products
Fruit and Fruit Products
Natural and Artificial Flavorings
Baking for Health and Wellness
Bibliography
Index
Table of Contents provided by Publisher. All Rights Reserved.

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Customer Reviews

Great book April 15, 2011
by
I needed the textbook for school. This cheap textbook was in new condition and was at a reasonable price. The entire process is covered with an attention to the science behind why baking works: from major ingredient groups to how sweeteners, fats and leavening agents affect appearance, flavor and texture, this is a 'must' for any serious culinary collection.
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How Baking Works : Exploring the Fundamentals of Baking Science: 5 out of 5 stars based on 1 user reviews.

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