How Baking Works : Exploring the Fundamentals of Baking Science

by Figoni, Paula I.

• ISBN13: 9780470392676
• ISBN10: 0470392673
• eBook ISBN(s): 9780470398135
• Additional ISBN(s): 9781118960578
• Edition: 3rd
• Format: Paperback
• Copyright: 2010-11-09
• Publisher: Wiley
• More Book Details

About This Book

How Baking Works: Exploring the Fundamentals of Baking Science, 3rd Edition

This comprehensive guide is a must-have for anyone interested in understanding the science behind baking. Written by renowned author Paula Figoni, How Baking Works delves into the chemistry that makes baking so magical. Whether you're a seasoned pastry chef or just starting out, this book provides a detailed exploration of every chemical reaction, essential ingredient, and technique involved in creating delicious baked goods.

Who Uses It?

Primarily, this book is used by students and instructors in baking and pastry arts courses at culinary schools and colleges. It's also a valuable resource for professional bakers, pastry chefs, and anyone interested in understanding the science behind their favorite baked treats. Whether you're looking to improve your skills or simply want to know more about what makes your favorite bread rise, How Baking Works is your go-to resource.

History and Editions

The third edition of How Baking Works has been updated to include new chapters and information on baking for health and wellness. This edition includes detailed discussions on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in various baked goods. The book has been a trusted resource since its first publication in 2010 and continues to be a favorite among baking enthusiasts.

Author and Other Works

Paula Figoni is the author of How Baking Works. With her extensive experience in food science and baking, she has written a book that is both informative and engaging. Figoni's work in this field has made her a respected figure in the culinary world, and her writing style makes complex concepts easy to understand.

Detailed Information

ISBNs and Formats

• Hardcover: ISBN-13: 9780470392676
• eBook: ISBN-13: 9780470392676 (Note: This ISBN is also used for the e-book format)
• Loose-leaf: No specific loose-leaf ISBN found
• Rental Options: Various rental durations available from different retailers

Publication Details

• Publisher: Wiley
• Publication Date: November 2010
• Number of Pages: 528 pages
• Language: English

Other Editions and Formats

• Second Edition: Available through Wiley and other retailers
• ISBN-13: 0470392673 (Note: This ISBN is for the second edition)
• First Edition: Available through Wiley and other retailers
• ISBN-13: 0470392673 (Note: This ISBN is for the first edition)

Related ISBNs:

• 0470392673 (Second Edition)
• 0470392673 (First Edition)

This detailed information section provides a quick reference for all the available formats and sources for How Baking Works, making it easier to find and access the book in the preferred format.

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.