How Baking Works Exploring the Fundamentals of Baking Science

ISBN-10: 0471747238
ISBN-13: 9780471747239
Edition: 2nd 2008 (Revised)
List price: $40.00
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Description: 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  More...

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Book details

List price: $40.00
Edition: 2nd
Copyright year: 2008
Publisher: John Wiley & Sons, Incorporated
Publication date: 10/5/2007
Binding: Paperback
Pages: 416
Size: 7.75" wide x 8.75" long x 1.25" tall
Weight: 3.344
Language: English

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 theyve learned How Baking Works, Second Edition offers a dynamic, hands-on learning experience to both practicing and future bakers and pastry chefs.

Paula Figoni is a food scientist and associate professor in the International Baking and Pastry Institute in the College of Culinary Arts at Johnson & Wales University, 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.

Preface
Introduction to Baking
Heat Transfer
Overview of the Baking Process
Sensory Properties of Food
Wheat Flour
Variety Grains and Flours
Gluten
Sugar and Other Sweeteners
Thickening and Gelling Agents
Fats, Oils, and Emulsifiers
Eggs and Egg Products
Milk and Milk Products
Leavening Agents
Natural and Artificial Flavorings
Fruit and Fruit Products
Nuts and Seeds
Cocoa and Chocolate Products
Bibliography
Index

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