How Baking Works: Exploring the Fundamentals of Baking Science / Edition 1

How Baking Works: Exploring the Fundamentals of Baking Science / Edition 1

3.6 8
by Paula I. Figoni
     
 

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ISBN-10: 0471268569

ISBN-13: 9780471268567

Pub. Date: 09/19/2003

Publisher: Wiley

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,

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.

Product Details

ISBN-13:
9780471268567
Publisher:
Wiley
Publication date:
09/19/2003
Edition description:
Older Edition
Pages:
368
Product dimensions:
8.90(w) x 6.00(h) x 0.90(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