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How Baking Works: Exploring the Fundamentals of Baking Science Paperback – 5 Nov 2010


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Product description

From the Back Cover

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.

About the Author

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.

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Product details

  • Paperback: 528 pages
  • Publisher: John Wiley & Sons; 3rd edition (5 November 2010)
  • Language: English
  • ISBN-10: 0470392673
  • ISBN-13: 978-0470392676
  • Product Dimensions: 21.6 x 2.5 x 27.4 cm
  • Average Customer Review: Be the first to review this item
  • Amazon Bestsellers Rank: #2,19,580 in Books (See Top 100 in Books)
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Amazon.com: 4.5 out of 5 stars 75 reviews
A. Porter
4.0 out of 5 starsHow Baking Works
23 February 2013 - Published on Amazon.com
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Amanda
5.0 out of 5 starsAs a pastry chef I loved this book
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3 people found this helpful.
MA
5.0 out of 5 starsExcellent book full of important information that is easy to ...
16 September 2016 - Published on Amazon.com
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5 people found this helpful.
CW
4.0 out of 5 starsScience to the max
9 January 2016 - Published on Amazon.com
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14 people found this helpful.
KCWANGSVICK
5.0 out of 5 starsInquiring Bakers' Minds Want to Know
22 May 2018 - Published on Amazon.com
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