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How Baking Works : Exploring the Fundamentals of Baking Science by Paula I. Figoni (2007, Trade Paperback)
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- Buy It NowHow Baking Works: Exploring the Fundamentals of Baking Science by Paula I Figoni
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About this product
Product Identifiers
PublisherWiley & Sons, Incorporated, John
ISBN-100471747238
ISBN-139780471747239
eBay Product ID (ePID)60185861
Product Key Features
Number of Pages416 Pages
LanguageEnglish
Publication NameHow Baking Works : Exploring the Fundamentals of Baking Science
Publication Year2007
SubjectMethods / Baking
FeaturesRevised
TypeTextbook
Subject AreaCooking
AuthorPaula I. Figoni
FormatTrade Paperback
Dimensions
Item Height0.9 in
Item Weight33.8 Oz
Item Length10.9 in
Item Width8.6 in
Additional Product Features
Edition Number2
Intended AudienceScholarly & Professional
LCCN2006-103521
Dewey Edition22
IllustratedYes
Dewey Decimal641.7
Edition DescriptionRevised edition
Table Of ContentPreface. Chapter 1. Introduction to Baking. Chapter 2. Heat Transfer. Chapter 3. Overview of the Baking Process. Chapter 4. Sensory Properties of Food. Chapter 5. Wheat Flour. Chapter 6. Variety Grains and Flours. Chapter 7. Gluten. Chapter 8. Sugar and Other Sweeteners. Chapter 9. Thickening and Gelling Agents. Chapter 10. Fats, Oils, and Emulsifiers. Chapter 11. Eggs and Egg Products. Chapter 12. Milk and Milk Products. Chapter 13. Leavening Agents. Chapter 14. Natural and Artificial Flavorings. Chapter 15. Fruit and Fruit Products. Chapter 16. Nuts and Seeds. Chapter 17. Cocoa and Chocolate Products. Bibliography. Index.
SynopsisUnderlying the artistic considerations involved in baking is science, and no other text offers as in-depth coverage of the "whys" of baking as How Baking Works, Second Edition. By helping bakers and pastry chefs better understand the major ingredient groups and reactions ingredients undergo during basic baking techniques, this insightful book is an essential key to mastering skills, effectively adapting to today's quickly evolving trends, and understanding a wide array of ingredients from different cultures. In a clear, easy-to-understand format, How Baking Works explains how sweeteners, fats, leavening agents, and other ingredients work, as well as how to apply scientific knowledge to answer such questions as: By doubling the sugar in a pound cake, how does that affect the appearance, flavor, and texture of the end product? Each chapter concludes with helpful review exercises and lab experiments, making this book an engaging learning tool., This book takes the future pastry chef and baker through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, etc. work and provides end-of-chapter exercises and lab experiments to reinforce concepts. It features in-depth coverage of the "whys" of baking, taking students beyond the basic techniques., Understanding and applying food science to the bakeshop-now revised and updated How Baking Works, Second Edition thoroughly covers the entire baking process, emphasizing the "whys" at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of the end product. The coverage also includes scaling and measurements, heat transfer, and sensory properties in baking. This revised and updated Second Edition features: Hands-on exercises and experiments at the end of each chapter, with many involving the sensory evaluation of ingredients Expanded coverage of sweeteners, variety grains, enzymes, starch structure and gelatinization, and gluten structure Important coverage of changes to federal laws, such as food allergen labeling Coverage reflecting consumer awareness of nutrition and health, including information on dietary fiber, trans fats, and trans-free fats in the baking context More photographs to illustrate the science of baking End-of-chapter questions that both review content and require readers to apply and synthesize what they've learned How Baking Works, Second Edition offers a dynamic, hands-on learning experience to both practicing and future bakers and pastry chefs.
LC Classification NumberTX763.F54 2008
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Ratings and Reviews
Most relevant reviews
- May 15, 2018
What you need to know
I have always baked, but results were not consistent. This book is helping me understand why and how to fix it. This is a technical textbook, not a recipe book. However, it does explain, in understandable terms exactly what and how to bake. It gives you a way to understand ratios and how they work in baking.Verified purchase: YesCondition: Pre-owned
