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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.
- Sales Rank: #4295073 in Books
- Published on: 2011-04-25
- Original language: English
- Number of items: 1
- Dimensions: 11.20" h x 2.01" w x 8.80" l, 5.90 pounds
- Binding: Paperback
From the Back Cover
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.
About 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.
Most helpful customer reviews
27 of 29 people found the following review helpful.
All Nighter!
By Frank Boland
I wrote a 17 page term paper during culinary school in one night with only this book! This book opened my eyes to the incredible chemistry behind baking. If you want to understand why things react the way they do in this medium, I strongly suggest this book!
26 of 28 people found the following review helpful.
How Baking Works
By A. Porter
This book is as it is discribed. I thought it would give more explaination of why certain things happen when baking. For example if you use cold ingredients like eggs in baking, your cake may bake with a dome in the middle. I didn't find any explainations such as this, only differences between ingredients such as AP Flour and Cake Flour. But not what would happen if you used one as opposed to the other. I was looking for a book that would help me to understand why certain things happen, like why my cake sometimes rises light and airy as opposed to not rising and being heavy. I guess more the results of the chemisty of baking .
20 of 22 people found the following review helpful.
A 'must' for any serious culinary collection
By Midwest Book Review
The third updated edition of HOW BAKING WORKS offers a fine, revised survey covering the chemistry of the basic techniques of baking. The entire process is covered with an attention to the science behind why baking works: from major ingredient groups to how sweeteners, fats and leavening agents affect appearance, flavor and texture, this is a 'must' for any serious culinary collection.
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