How Baking Works: Exploring the Fundamentals of Baking Science

Front Cover
Wiley, Oct 7, 2010 - Cooking - 528 pages
2 Reviews
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.

What people are saying - Write a review

LibraryThing Review

User Review  - JuneHawk - LibraryThing

I love this book. It is a textbook so don't expect nice pictures and poetic narrative. It is, however, very, very informative. If you want to learn the science behind baking, this is the book for you. Read full review

User Review - Flag as inappropriate

Fantastic book! It's officially my new baking bible, it covers everything! The format, summary sections, and activities that test your understanding, really help you to stay focused and interested. Would definitely reccommend

Other editions - View all

About the author (2010)

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.

Bibliographic information