How Baking Works: Exploring the Fundamentals of Baking Science, 3rd Edition
November 2010, ©2011
Chapter 1: Introduction to Baking.
Chapter 2: Heat Transfer.
Chapter 3: Overview of the Baking Process.
Chapter 4: Sensory Properties of Food.
Chapter 5: Wheat Flour.
Chapter 6: Variety Grains and Flours.
Chapter 7: Gluten.
Chapter 8: Sugar and Other Sweeteners.
Chapter 9: Fats, Oils, and Emulsifiers.
Chapter 10: Eggs and Egg Products.
Chapter 11: Leavening Agents.
Chapter 12: Thickening and Gelling Agents.
Chapter 13: Milk and Milk Products.
Chapter 14: Nuts and Seeds.
Chapter 15: Cocoa and Chocolate Products.
Chapter 16: Fruit and Fruit Products.
Chapter 17: Natural and Artificial Flavorings.
Chapter 18: Baking for Health and Wellness.
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.
Provides in-depth coverage of the "whys" of baking, taking students beyond the basic techniques.
Ingredient-oriented approach includes chapters on grains, sweeteners, fats, leavening agents, milk products, natural and artificial flavorings, and much more. Each chapter explains the sensory properties and functions of each ingredient, and applies that knowledge to the baking process.
Completely revised and updated 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 popular baked goods.
Strong pedagogy includes chapter objectives, end-of-chapter review questions, and exercises that reinforce key concepts, along with lab experiments that bring baking science to life in the kitchen and vividly illustrate the functions of each major ingredient.
Accompanied by a full instructor ancillary package, including PowerPoint slides, a Respondus test bank, and an Instructor's Manual with additional experiments and classroom projects.