Textbook

How Baking Works: Exploring the Fundamentals of Baking Science, 3rd Edition

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For students in baking and pastry programs and working professional pastry chefs, a thorough understanding of the science behind the methods is essential. Professionals and students alike need to know much more than merely how to follow a pastry recipe and execute basic baking techniques -- in order to develop successful recipes, it is important to also understand the "hows" and "whys" behind each recipe step. How does increasing the sugar in a pound cake affect the appearance, flavor, and texture of the end product? How can you increase browning in rolls without negatively impacting their texture? Can baking soda and baking powder be used interchangeably? This book holds the answers to all these questions and more. Figoni leads readers through all the major ingredient groups, from sweeteners, fats, and milk to fruits, chocolate, and leavening agents, and provides clear explanation of how each ingredient functions in the bakeshop and how various ingredients interact with one another to create perfect baked goods. This third edition also includes an all-new chapter on Baking for Health and Wellness, which covers the basics of using whole grains, decreasing salt, sugar, and fat, and developing gluten-free, milk-free, and egg-free products for consumers with allergies. In each chapter, learning objectives, end-of-chapter review questions, and lab exercises and experiments encourage sensory analysis and reinforce key concepts.

Table of Contents

Preface.

ACKNOWLEDGMENTS.

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.

APPENDIX.

BIBLIOGRAPHY.

ILLUSTRATION CREDITS.

INDEX.

Excerpts

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Author Information

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.

Hallmark Features

- 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.