How Baking Works: Exploring the Fundamentals of Baking Science, 2nd Edition

by Paula I. Figoni (Johnson &; Wales University, RI )

• ISBN13: 9780471747239
• ISBN10: 0471747238
• Edition: 2nd
• Format: Paperback
• Copyright: 2007-10-01
• Publisher: Wiley

Summary

Understanding and applying food science to the bakeshop-now revised and updatedHow Baking Works, Second 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 coverage also includes scaling and measurements, heat transfer, and sensory properties in baking.This revised and updated Second Edition features: Hands-on exercises and experiments at the end of each chapter, with many involving the sensory evaluation of ingredients Expanded coverage of sweeteners, variety grains, enzymes, starch structure and gelatinization, and gluten structure Important coverage of changes to federal laws, such as food allergen labeling Coverage reflecting consumer awareness of nutrition and health, including information on dietary fiber, trans fats, and trans-free fats in the baking context More photographs to illustrate the science of baking End-of-chapter questions that both review content and require readers to apply and synthesize what they've learnedHow Baking Works, Second Edition offers a dynamic, hands-on learning experience to both practicing and future bakers and pastry chefs.

Author Biography

Paula Figoni is a food scientist and associate professor in the International Baking and Pastry Institute in the College of Culinary Arts at Johnson & Wales University, 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

Thickening and Gelling Agents

Fats, Oils, and Emulsifiers

Eggs and Egg Products

Milk and Milk Products

Leavening Agents

Natural and Artificial Flavorings

Fruit and Fruit Products

Nuts and Seeds

Cocoa and Chocolate Products

Bibliography

Index

Table of Contents provided by Publisher. All Rights Reserved.