- Author : Paula I. Figoni
- Release Date : 22 November 2010
- Publisher : John Wiley & Sons
- Genre : Cooking
- Pages : 528
- ISBN 13 : 9780470392676
Download or read book entitled How Baking Works written by Paula I. Figoni and published by John Wiley & Sons online. This book was released on 22 November 2010 with total pages 528. Available in PDF, EPUB and Kindle. Book excerpt: The guide to understanding and applying food science in the bakeshop-now in a revised and updated 3rd Edition How Baking Works, 3rd 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. Includes hands-on exercises and experiments at the end of each chapter to illustrate the sensory properties of ingredients and their impact on baked goods Covers variety grains, enzymes, starch structure and gelatinization, and gluten structure, and includes an all-new chapter on baking for health and wellness Features end-of-chapter questions that review content and require readers to apply and synthesize what they've learned With explanatory photographs to illustrate the science of baking, How Baking Works, 3rd Edition offers a dynamic, hands-on learning experience for both practicing and future bakers and pastry chefs.