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

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

3.6 8
by Paula I. Figoni
     
 

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

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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
Publication date:
11/09/2010
Edition description:
New Edition
Pages:
528
Sales rank:
92,957
Product dimensions:
8.50(w) x 10.80(h) x 1.20(d)

Table of Contents

Preface
Ch. 1Introduction to Baking1
Ch. 2Heat Transfer15
Ch. 3Overview of the Baking Process27
Ch. 4Sensory Properties of Food45
Ch. 5Wheat Flour63
Ch. 6Variety Grains and Flours87
Ch. 7Gluten95
Ch. 8Sugar and Other Sweeteners115
Ch. 9Thickening and Gelling Agents147
Ch. 10Fats, Oils, and Emulsifiers171
Ch. 11Eggs and Egg Products197
Ch. 12Milk and Milk Products227
Ch. 13Leavening Agents247
Ch. 14Natural and Artificial Flavorings267
Ch. 15Fruit and Fruit Products281
Ch. 16Nuts and Seeds303
Ch. 17Cocoa and Chocolate Products313
Bibliography345
Index347

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