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

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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, John & Sons, Incorporated
  • Publication date: 9/19/2003
  • Edition description: Older Edition
  • Edition number: 1
  • Pages: 368
  • Product dimensions: 8.90 (w) x 6.00 (h) x 0.90 (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
Ch. 1 Introduction to Baking 1
Ch. 2 Heat Transfer 15
Ch. 3 Overview of the Baking Process 27
Ch. 4 Sensory Properties of Food 45
Ch. 5 Wheat Flour 63
Ch. 6 Variety Grains and Flours 87
Ch. 7 Gluten 95
Ch. 8 Sugar and Other Sweeteners 115
Ch. 9 Thickening and Gelling Agents 147
Ch. 10 Fats, Oils, and Emulsifiers 171
Ch. 11 Eggs and Egg Products 197
Ch. 12 Milk and Milk Products 227
Ch. 13 Leavening Agents 247
Ch. 14 Natural and Artificial Flavorings 267
Ch. 15 Fruit and Fruit Products 281
Ch. 16 Nuts and Seeds 303
Ch. 17 Cocoa and Chocolate Products 313
Bibliography 345
Index 347
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Customer Reviews

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