How Baking Works: Exploring the Fundamentals of Baking Science
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An up-to-date, comprehensive guide to understanding and applying food science to the bakeshopThe 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 goodsPractical exercises and experiments that vividly illustrate how different ingredients function Photographs and illustrations that show the science of baking at workEnd-of-chapter discussion and review questions that reinforce key concepts and test learningFor both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.
PrefaceCh. 1Introduction to Baking1Ch. 2Heat Transfer15Ch. 3Overview of the Baking Process27Ch. 4Sensory Properties of Food45Ch. 5Wheat Flour63Ch. 6Variety Grains and Flours87Ch. 7Gluten95Ch. 8Sugar and Other Sweeteners115Ch. 9Thickening and Gelling Agents147Ch. 10Fats, Oils, and Emulsifiers171Ch. 11Eggs and Egg Products197Ch. 12Milk and Milk Products227Ch. 13Leavening Agents247Ch. 14Natural and Artificial Flavorings267Ch. 15Fruit and Fruit Products281Ch. 16Nuts and Seeds303Ch. 17Cocoa and Chocolate Products313Bibliography345Index347
