How Baking Works Exploring the Fundamentals of Baking Science

ISBN-10: 0470392673

ISBN-13: 9780470392676

Edition: 3rd 2011

Authors: Paula I. Figoni

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Students in culinary and baking programs become professional chefs and bakers/pastry chefs by learning the techniques and procedures to execute dishes. As cooking and baking programs have expanded and the demands from industry have increased, the need to learn the "whys" has become more important. For example, if you double the sugar in a pound cake, how does that affect the appearance, flavor, and texture of the end product? 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.
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Book details

List price: $129.99
Edition: 3rd
Copyright year: 2011
Publisher: John Wiley & Sons, Limited
Publication date: 11/5/2010
Binding: Paperback
Pages: 528
Size: 8.75" wide x 11.00" long x 1.25" tall
Weight: 2.530
Language: English

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.

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