Book description
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.
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.
