How Baking Works: Exploring the Fundamentals of Baking Science

How Baking Works: Exploring the Fundamentals of Baking Science

3.6 8
by Paula I. Figoni
     
 

View All Available Formats & Editions

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

…  See more details below

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.

Read More

Product Details

ISBN-13:
9780470314067
Publisher:
Wiley, John & Sons, Incorporated
Publication date:
04/21/2008
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
416
Sales rank:
650,481
File size:
10 MB

Meet the Author

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.

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >