How Baking Works: Exploring the Fundamentals of Baking Science / Edition 3

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Overview

An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop

The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features:

• An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods
• Practical exercises and experiments that vividly illustrate how different ingredients function
• Photographs and illustrations that show the science of baking at work
• End-of-chapter discussion and review questions that reinforce key concepts and test learning

For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.

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Product Details

  • ISBN-13: 9780470392676
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 11/9/2010
  • Edition description: New Edition
  • Edition number: 3
  • Pages: 528
  • Sales rank: 133,970
  • Product dimensions: 8.50 (w) x 10.80 (h) x 1.20 (d)

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.

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Table of Contents

Preface.

ACKNOWLEDGMENTS.

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 and Flours.

Chapter 7: Gluten.

Chapter 8: Sugar and Other Sweeteners.

Chapter 9: Fats, Oils, and Emulsifiers.

Chapter 10: Eggs and Egg Products.

Chapter 11: Leavening Agents.

Chapter 12: Thickening and Gelling Agents.

Chapter 13: Milk and Milk Products.

Chapter 14: Nuts and Seeds.

Chapter 15: Cocoa and Chocolate Products.

Chapter 16: Fruit and Fruit Products.

Chapter 17: Natural and Artificial Flavorings.

Chapter 18: Baking for Health and Wellness.

APPENDIX.

BIBLIOGRAPHY.

ILLUSTRATION CREDITS.

INDEX.

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