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.

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.

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.

What is included with this book?

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.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.