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How Baking Works
Posted on 2010-05-28
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Second edition by Paula Figoni By helping bakers and pastry chefs better understand the major ingredient groups and reactions ingredients undergo during basic baking techniques, , 2nd edition is an essential key to mastering skills, effectively adapting to today's quickly evolving trends, and understanding a wide array of ingredients from different cultures. In a clear, easy-to-understand format, explains how sweeteners, fats, leavening agents, and other ingredients work, as well as how to apply scientific knowledge to answer questions. Each chapter concludes with helpful review exercises and lab experiments, making this book an engaging learning tool. Contents 1. Introduction to Baking 2. Heat Transfer 3. Overview of the Baking Process 4. Sensory Properties of Food 5. Wheat Flour 6. Variety Grains and Flours 7. Gluten 8. Sugar and Other Sweeteners 9. Thickening and Gelling Agents 10. Fats, Oils, and Emulsifiers 11. Eggs and Egg Products 12. Milk and Milk Products 13. Leavening Agents 14. Natural and Artificial Flavorings 15. Fruit and Fruit Products 16. Nuts and Seeds 17. Cocoa and Chocolate Products
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