How Baking Works: Exploring the Fundamentals of Baking Science (Google eBook)

Front Cover
John Wiley & Sons, Oct 7, 2010 - Cooking - 528 pages
11 Reviews
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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Review: How Baking Works: Exploring the Fundamentals of Baking Science

User Review  - Robert Dircks - Goodreads

Super geeky science book on baking - good reference when geeking out or needing to understand something Read full review

Review: How Baking Works: Exploring the Fundamentals of Baking Science

User Review  - Eve - Goodreads

Informative and enlightening. Dry though, since it's a textbook. I only wish I had gotten the teacher's edition! Read full review

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Contents

Introduction to Baking
1
Heat Transfer
19
Overview of the Baking Process
33
Sensory Properties of Food
57
Wheat Flour
79
Variety Grains and Flours
117
Gluten
135
Sugar and Other Sweeteners
162
Leavening Agents
299
Thickening and Gelling Agents
323
Milk and Milk Products
355
Nuts and Seeds
377
Cocoa and Chocolate Products
395
Fruit and Fruit Products
427
Natural and Artificial Flavorings
453
Baking for Health and Wellness
471

Fats Oils and Emulsifiers
213
Eggs and Egg Products
257

Common terms and phrases

About the author (2010)

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.

Bibliographic information