How Baking Works

Name: How Baking Works
Brand: Unknown
SKU: 9780470392676
Price: 98.99 NZD
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Exploring the Fundamentals of Baking Science

By Paula I. Figoni

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Summary

How Baking Works demystifies the chemistry behind baking, guiding readers through the science of ingredients and techniques that create breads, pastries, and more. The third edition adds a chapter on health-conscious baking, covering whole grains, allergy-friendly recipes, and reducing salt, sugar, and fat. Featuring practical experiments, detailed photos, and review questions, it provides an engaging, hands-on approach to mastering baking science.
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Format: Paperback / softback

$98⁹⁹

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How Baking Works

$98⁹⁹

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This comprehensive guide is perfect for both aspiring and professional bakers and pastry chefs eager to deepen their understanding of food science as it applies to baking.

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.

Description

An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop.

The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features:

An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods
Practical exercises and experiments that vividly illustrate how different ingredients function
Photographs and illustrations that show the science of baking at work
End-of-chapter discussion and review questions that reinforce key concepts and test learning

For both practising and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivalled hands-on learning experience.

Book Details

INFORMATION

ISBN: 9780470392676

Publisher: John Wiley & Sons Inc

Format: Paperback / softback

Date Published: 05 November 2010

Country: United States

Imprint: John Wiley & Sons Inc

Edition: 3rd edition

Illustration: Photos: 62 B&W, 0 Color; Drawings: 72 B&W, 0 Color; Tables: 10 B&W, 0 Color

Audience: Tertiary education

DIMENSIONS

Spine width: 31.0mm

Width: 216.0mm

Height: 272.0mm

Weight: 1157g

Pages: 528

Collections

Education & Reference Engineering, Technology & Agriculture Non-Fiction Paula I. Figoni Science & Nature

About the Author

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