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How Baking Works: Exploring the Fundamentals of Baking Science / Edition 2

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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: 9780471747239
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 10/5/2007
  • Edition description: REV
  • Edition number: 2
  • Pages: 416
  • Product dimensions: 8.50 (w) x 10.90 (h) x 0.85 (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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