How Baking Works: Exploring the Fundamentals of Baking Science

Figoni, Paula

ISBN 10: 0471747238 / ISBN 13: 9780471747239

Published by John Wiley & Sons Inc, 2007

About this Item

Book is in good condition and may include underlining highlighting and minimal wear. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service.

Seller Inventory # ZEV.0471747238.G

Bibliographic Details

• Title: How Baking Works: Exploring the Fundamentals of Baking Science
• Publisher: John Wiley & Sons Inc
• Publication Date: 2007
• Language: English
• ISBN 10: 0471747238
• ISBN 13: 9780471747239
• Binding: Soft cover
• Edition: 2nd Edition
• Condition: good

About this title

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.