How Baking Works: Exploring the Fundamentals of Baking Science / Edition 3 by Paula I. Figoni | 9780471747239 | Paperback | Barnes & Noble
How Baking Works: Exploring the Fundamentals of Baking Science / Edition 2

How Baking Works: Exploring the Fundamentals of Baking Science / Edition 2

3.6 8
by Paula I. Figoni
     
 

ISBN-10: 0471747238

ISBN-13: 9780471747239

Pub. Date: 10/05/2007

Publisher: Wiley

Understanding and applying food science to the bakeshop—now revised and updated

How 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

Overview

Understanding and applying food science to the bakeshop—now revised and updated

How 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 learned

How Baking Works, Second Edition offers a dynamic, hands-on learning experience to both practicing and future bakers and pastry chefs.

Product Details

ISBN-13:
9780471747239
Publisher:
Wiley
Publication date:
10/05/2007
Edition description:
REV
Pages:
416
Product dimensions:
8.50(w) x 10.90(h) x 0.85(d)

Table of Contents

Preface
Chapter 1. Introduction to Baking
Chapter 2. Heat Transfer
Chapter 3. Overview of the Baking Process
Chapter 4. Sensory Properties of Food
Chapter 5. Wheat Flour
Chapter 6. Variety Grains
Chapter 7. Controlling Gluten Development
Chapter 8. Sugar and Other Sweeteners
Chapter 9. Thickening and Gelling Agents
Chapter 10. Fats, Oils, and Emulsifiers
Chapter 11. Eggs and Egg Products
Chapter 12. Milk and Milk Products
Chapter 13. Leavening Agents
Chapter 14. Natural and Artificial Flavorings
Chapter 15. Fresh and Dried Fruits
Chapter 16. Nuts, Kernels, and Seeds
Chapter 17. Chocolate and Cocoa in Baking
Bibliography
Index

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How Baking Works 3.6 out of 5 based on 0 ratings. 8 reviews.
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BinkyBear143 More than 1 year ago
my mom loved the booka nd couldn't put it down