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.
By:
Paula I. Figoni (Johnson & Wales University RI)
Imprint: John Wiley & Sons Inc
Country of Publication: United States
Edition: 3rd edition
Dimensions:
Height: 274mm,
Width: 213mm,
Spine: 31mm
Weight: 975g
ISBN: 9780470392676
ISBN 10: 0470392673
Pages: 528
Publication Date: 22 October 2010
Audience:
College/higher education
,
Primary
Format: Paperback
Publisher's Status: Active
Preface vii Acknowledgments xi 1 Introduction to Baking 1 Introduction 2 The Importance of Accuracy in the Bakeshop 2 Balances and Scales 3 Units of Measure 5 Weight and Volume Measurements 5 The Difference Between Weight Ounces and Fluid Ounces 7 The Difference Between Density and Thickness 8 Baker’s Percentages 9 The Importance of Controlling Ingredient Temperatures 11 The Importance of Controlling Oven Temperatures 12 Questions for Review 14 Questions for Discussion 14 Exercises and Experiments 15 2 Heat Transfer 19 Introduction 20 Methods of Heat Transfer 20 Questions for Review 26 Questions for Discussion 26 Exercises and Experiments 27 3 Overview of the Baking Process 33 Introduction 34 Setting the Stage for Success 34 Stage I: Mixing 36 Stage II: Baking 38 Stage III: Cooling 44 Questions for Review 45 Questions for Discussion 46 Exercises and Experiments 46 4 Sensory Properties of Food 57 Introduction 58 Appearance 58 Flavor 61 Texture 68 Questions for Review 70 Questions for Discussion 71 Exercises and Experiments 71 5 Wheat Flour 79 Introduction 80 The Wheat Kernel 80 Makeup of Flour 82 Classifying Wheat 83 Particle Size 84 Flour and Dough Additives and Treatments 85 Commercial Grades of White Flours 89 Types of Patent Wheat Flours 91 Other Wheat Flours 94 Functions of Flour 96 Storage of Flours 98 Questions for Review 99 Questions for Discussion 101 Exercises and Experiments 101 6 Variety Grains and Flours 117 Introduction 118 Cereal Grains 118 Alternative Wheat Grains 122 Cereal-Free Grains and Flours 123 Questions for Review 126 Questions for Discussion 126 Exercises and Experiments 127 7 Gluten 135 Introduction 136 The Formation and Development of Gluten 136 Determining Gluten Requirements 138 Controlling Gluten Development 140 Dough Relaxation 150 Questions for Review 152 Questions for Discussion 153 Exercises and Experiments 154 8 Sugar and Other Sweeteners 163 Introduction 164 Sweeteners 164 Dry Crystalline Sugars 167 Syrups 173 Specialty Sweeteners 183 Functions of Sweeteners 186 Storage and Handling 191 Questions for Review 193 Questions for Discussion 194 Exercises and Experiments 195 9 Fats, Oils, and Emulsifiers 213 Introduction 214 Chemistry of Fats, Oils, and Emulsifiers 214 Processing of Fats and Oils 217 Fats and Oils 221 Functions of Fats, Oils, and Emulsifiers 233 Storage and Handling 238 Questions for Review 239 Questions for Discussion 240 Exercises and Experiments 241 10 Eggs and Egg Products 257 Introduction 258 The Makeup of an Egg 258 Commercial Classification of Shell Eggs 261 Egg Products 263 Functions of Eggs 265 More on Coagulation: Basic Egg Custard 269 More on Aeration: Meringue 272 Storage and Handling 275 Questions for Review 277 Questions for Discussion 278 Exercises and Experiments 279 11 Leavening Agents 299 Introduction 300 The Process of Leavening 300 Leavening Gases 301 Yeast Fermentation 304 Chemical Leaveners 308 Storage and Handling 313 Questions for Review 314 Questions for Discussion 315 Exercises and Experiments 315 12 Thickening and Gelling Agents 323 Introduction 324 The Process of Thickening and Gelling 324 Gelatin 325 Vegetable Gums 328 Starches 330 Functions of Thickening and Gelling Agents 336 Storage and Handling 338 Questions for Review 340 Questions for Discussion 341 Exercises and Experiments 342 13 Milk and Milk Products 355 Introduction 356 Common Commercial Processes to Milk and Milk Products 356 Makeup of Milk 358 Milk Products 359 Functions of Milk and Milk Products 365 Storage and Handling 366 Questions for Review 368 Questions for Discussion 368 Exercises and Experiments 369 14 Nuts and Seeds 377 Introduction 378 Composition of Nuts, Kernels, and Seeds 378 Cost 379 Common Nuts, Kernels, and Seeds 380 Toasting Nuts 383 Storage and Handling 384 Questions for Review 386 Questions for Discussion 386 Exercises and Experiments 387 15 Cocoa and Chocolate Products 395 Introduction 396 Cocoa Beans 396 Common Cocoa and Chocolate Products 399 Handling Chocolate Products 412 Functions of Cocoa and Chocolate Products 414 Storage 417 Questions for Review 418 Questions for Discussion 419 Exercises and Experiments 420 16 Fruit and Fruit Products 427 Introduction 428 How Fruit is Purchased 428 Common Fruits 434 Fruit Ripening 437 Storage and Handling 439 Questions for Review 441 Questions for Discussion 442 Exercises and Experiments 442 17 Natural and Artificial Flavorings 453 Introduction 454 A Brief Review of Flavor 454 Flavor Profiles 454 Types of Flavorings 455 Evaluating New Flavorings 462 Storage and Handling 463 Questions for Review 464 Questions for Discussion 464 Exercises and Experiments 465 18 Baking for Health and Wellness 471 Introduction 472 Healthful Baking with the Customer in Mind 472 Guidelines for a Healthful Diet 473 Strategies for Healthful Baking 475 Food Allergies 481 Questions for Review 487 Exercises and Experiments 487 Appendix 499 Bibliography 503 Illustration Credits 504 Index 505
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.
