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How Baking Works: Exploring the Fundamentals of Baking Science

Name: How Baking Works: Exploring the Fundamentals of Baking Science
Brand: Wiley
SKU: 9780470392676
Price: 40.99 USD
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Contributors:

Paula I. Figoni

Publisher:

Wiley

Binding:

Paperback

Book Category:

Cooking

Book Subcategory:

Methods

Book Topic:

Baking

Edition Description:

3rd Edition

Shipping & Return +

The product is eligible for a complimentary return within 30 days from the date of purchase. Furthermore, individual items are shipped within 24 hours of receiving the order.

Rating and Reviews +

Specifications +

Release Date:

2010-11-09

ISBN 13:

9780470392676

Weight:

2.65 lbs

Size:

10.80 x 8.50 x 1.00 inches

Pages:

528

Mint Condition +

product description

Description

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.

How Baking Works: Exploring the Fundamentals of Baking Science

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