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
     
 

ISBN-10: 0471268569

ISBN-13: 9780471268567

Pub. Date: 09/19/2003

Publisher: Wiley

For students in baking and pastry programs and working professional pastry chefs, a thorough understanding of the science behind the methods is essential. Professionals and students alike need to know much more than merely how to follow a pastry recipe and execute basic baking techniques — in order to develop successful recipes, it is important to also

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Overview

For students in baking and pastry programs and working professional pastry chefs, a thorough understanding of the science behind the methods is essential. Professionals and students alike need to know much more than merely how to follow a pastry recipe and execute basic baking techniques — in order to develop successful recipes, it is important to also understand the "hows" and "whys" behind each recipe step. How does increasing the sugar in a pound cake affect the appearance, flavor, and texture of the end product? How can you increase browning in rolls without negatively impacting their texture? Can baking soda and baking powder be used interchangeably? This book holds the answers to all these questions and more. Figoni leads readers through all the major ingredient groups, from sweeteners, fats, and milk to fruits, chocolate, and leavening agents, and provides clear explanation of how each ingredient functions in the bakeshop and how various ingredients interact with one another to create perfect baked goods. This third edition also includes an all-new chapter on Baking for Health and Wellness, which covers the basics of using whole grains, decreasing salt, sugar, and fat, and developing gluten-free, milk-free, and egg-free products for consumers with allergies. In each chapter, learning objectives, end-of-chapter review questions, and lab exercises and experiments encourage sensory analysis and reinforce key concepts.

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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
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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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