How Baking Works: Exploring the Fundamentals of Baking Science
Figoni, Paula
ISBN 10: 0471747238 ISBN 13: 9780471747239
Published by John Wiley & Sons Inc, 2007
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Synopsis:
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.
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 & 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.
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Bibliographic Details
Title: How Baking Works: Exploring the Fundamentals...
Publisher: John Wiley & Sons Inc
Publication Date: 2007
Binding: Paperback
Condition: very good
Edition: 2nd Edition
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How Baking Works: Exploring the Fundamentals of Baking Science
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How Baking Works: Exploring the Fundamentals of Baking Science
Published by
John Wiley & Sons, Inc., NJ, 2008
ISBN 10: 0471747238
ISBN 13: 9780471747239
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How Baking Works: Exploring the Fundamentals of Baking Science Figoni, Paula I.
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How Baking Works: Exploring the Fundamentals of Baking Science
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How Baking Works: Exploring the Fundamentals of Baking Science
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How Baking Works: Exploring the Fundamentals of Baking Science
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How Baking Works: Exploring the Fundamentals of Baking Science
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