How baking works : exploring the fundamentals of baking science

Title:

Author:

Figoni, Paula

ISBN:

9780470392676

Personal Author:

Figoni, Paula

Edition:

3rd ed.

Publication Information:

Hoboken, N.J. : John Wiley & Sons, c2011.

Physical Description:

xi, 516 p. : ill. ; 28 cm.

Contents:

Introduction to baking -- Heat transfer -- Overview of the baking process -- Sensory properties of food -- Wheat flour -- Variety grains and flours -- Gluten -- 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.

Abstract:

The essence of baking is chemistry, and anyone who wants to be a master pastry chem must understand the principles and science that make baking work. Learn the whys and hows of every chemical reaction, essential ingredient, and technique.

Subject Term:

Baking.

Format:

Books

Document ID:

SD_ILS:1332296

Availability:

Holds:

Available:*

Library	Shelf Number	Material Type	Status
Searching... Reference Library	641.71 FIGO	Reference Non-Fiction	Searching... Unknown

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Summary

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 practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.

Author Notes

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.

Preface

Chapter 1 Introduction to Baking

Chapter 2 Heat Transfer

Chapter 3 Overview of the Baking Process

Chapter 4 Sensory Properties of Food

Chapter 5 Wheat Flour

Chapter 6 Variety Grains and Flours

Chapter 7 Gluten

Chapter 8 Sugar and Other Sweeteners

Chapter 9 Fats, Oils, and Emulsifiers

Chapter 10 Eggs and Egg Products

Chapter 11 Leavening Agents

Chapter 12 Thickening and Gelling Agents

Chapter 13 Milk and Milk Products

Chapter 14 Nuts and Seeds

Chapter 15 Cocoa and Chocolate Products

Chapter 16 Fruit and Fruit Products

Chapter 17 Natural and Artificial Flavorings

Chapter 18 Baking for Health and Wellness

Bibliography

Index

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Summary

Summary

Author Notes

Table of Contents