How Baking Works: Exploring the Fundamentals of Baking Science

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Wiley, Apr 21, 2008 - Cooking - 416 pages
14 Reviews
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.

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Review: How Baking Works: Exploring the Fundamentals of Baking Science

User Review  - Robert Dircks - Goodreads

Super geeky science book on baking - good reference when geeking out or needing to understand something Read full review

Review: How Baking Works: Exploring the Fundamentals of Baking Science

User Review  - Goodreads

Very technical but fascinating at the same time. Explained a lot of problems that I have when I bake (inconsistent oven temperature, too warm hands when trying to roll out pie crust) so I was glad I ... Read full review

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About the author (2008)

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.

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