How Baking Works: Exploring the Fundamentals of Baking Science

Figoni, Paula

ISBN 10: 0471268569 / ISBN 13: 9780471268567

Published by John Wiley & Sons Inc, 2003

About this Item

SHOWS HEAVY WEAR. HAS HIGHLIGHTING THROUGHOUT A readable copy. All pages are intact, and the cover is intact (However the dust cover may be missing). Pages can include considerable notes--in pen or highlighter--but the notes cannot obscure the text. Book may be a price cutter or have a remainder mark.

Seller Inventory # B-02-02-03-0751

Bibliographic Details

• Title: How Baking Works: Exploring the Fundamentals of Baking Science
• Publisher: John Wiley & Sons Inc
• Publication Date: 2003
• Language: English
• ISBN 10: 0471268569
• ISBN 13: 9780471268567
• Binding: Soft cover
• Condition: Acceptable

About this title

Synopsis

Accessible coverage of the science of baking
Underlying 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. 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.
Complete with dozens of informative illustrations, How Baking Works is a versatile instructional book for students in culinary and baking programs and professional bakers and pastry chefs.

About the Author

PAULA FIGONI is a food scientist and associate professor in the International Baking and Pastry Institute in the College of Culinary Arts at Johnson and Wales University in Providence, Rhode Island. She also has more than ten years of experience in product development and food science at The Pillsbury Company and Ocean Spray Cranberries, Inc.