How Baking Works
Exploring the Fundamentals of Baking Science
2nd Edition
Published on 1. October 2007
Book
Paperback/Softback
416 pages
978-0-471-74723-9 (ISBN)
Description
Understanding and applying food science to the bakeshop-now revised and updated
How Baking Works, Second Edition thoroughly covers the entire baking process, emphasizing the "whys" at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of the end product. The coverage also includes scaling and measurements, heat transfer, and sensory properties in baking.
This revised and updated Second Edition features:
*
Hands-on exercises and experiments at the end of each chapter, with many involving the sensory evaluation of ingredients
*
Expanded coverage of sweeteners, variety grains, enzymes, starch structure and gelatinization, and gluten structure
*
Important coverage of changes to federal laws, such as food allergen labeling
*
Coverage reflecting consumer awareness of nutrition and health, including information on dietary fiber, trans fats, and trans-free fats in the baking context
*
More photographs to illustrate the science of baking
*
End-of-chapter questions that both review content and require readers to apply and synthesize what they've learned
How Baking Works, Second Edition offers a dynamic, hands-on learning experience to both practicing and future bakers and pastry chefs.
How Baking Works, Second Edition thoroughly covers the entire baking process, emphasizing the "whys" at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of the end product. The coverage also includes scaling and measurements, heat transfer, and sensory properties in baking.
This revised and updated Second Edition features:
*
Hands-on exercises and experiments at the end of each chapter, with many involving the sensory evaluation of ingredients
*
Expanded coverage of sweeteners, variety grains, enzymes, starch structure and gelatinization, and gluten structure
*
Important coverage of changes to federal laws, such as food allergen labeling
*
Coverage reflecting consumer awareness of nutrition and health, including information on dietary fiber, trans fats, and trans-free fats in the baking context
*
More photographs to illustrate the science of baking
*
End-of-chapter questions that both review content and require readers to apply and synthesize what they've learned
How Baking Works, Second Edition offers a dynamic, hands-on learning experience to both practicing and future bakers and pastry chefs.
More details
Edition
2., Auflage
Language
English
Place of publication
New York
United States
Publishing group
John Wiley and Sons Ltd
Target group
Professional and scholarly
Edition type
Revised edition
Illustrations
ill
Dimensions
Height: 27.5 cm
Width: 21.6 cm
Thickness: 21 mm
Weight
941 gr
ISBN-13
978-0-471-74723-9 (9780471747239)
Schweitzer Classification
Other editions
New editions
Book
11/2010
3rd Edition
Wiley
€52.50
Shipment within 10-20 days
Previous edition
Book
09/2003
1st Edition
Wiley
€37.90
Article exhausted; check for reprint
Person
Paula Figoni is a food scientist and associate professor in the International Baking and Pastry Institute in the College of Culinary Arts at Johnson & Wales University, 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.
Content
Preface.
Chapter 1. Introduction to Baking.
Introduction.
The Importance of Accuracy in the Bakeshop.
Balances and Scales.
Units of Measure.
Weight and Volume Measurements.
The Difference between Density and Thickness.
The Difference between Weight Ounces and Fluid Ounces.
Baker's Percentages.
The Importance of Controlling Ingredient Temperatures.
The Importance of Controlling Oven Temperatures.
Exercises and Experiments.
Chapter 2. Heat Transfer.
Introduction.
Methods of Heat Transfer.
Exercises and Experiments.
Chapter 3. Overview of the Baking Process.
Introduction.
Setting the Stage for Success.
Stage I: Mixing.
Stage II: Baking.
Stage III: Cooling.
Exercises and Experiments.
Chapter 4. Sensory Properties of Food.
Introduction.
Appearance.
Flavor.
Texture.
Exercises and Experiments.
Chapter 5. Wheat Flour.
Introduction.
Wheat Kernel.
Makeup of Flour.
Classifying Wheat.
Particle Size.
Flour and Dough Additives and Treatments.
Commercial Grades of White Flours.
Types of Patent Wheat Flours.
Other Wheat Flours.
Functions of Flour.
Storage of Flours.
Exercises and Experiments.
Chapter 6. Variety Grains and Flours.
Introduction.
Cereal Grains.
Cereal-free Grains and Flours.
Exercises and Experiments.
Chapter 7. Gluten.
Introduction.
The Importance of Gluten.
The Unique Nature of Gluten.
Determining Gluten Requirements.
Controlling Gluten Development.
Dough Relaxation.
Exercises and Experiments.
Chapter 8. Sugar and Other Sweeteners.
Introduction.
Sweeteners.
Dry Crystalline Sugars.
Syrups.
Specialty Sweeteners.
Functions of Sweeteners.
Storage and Handling.
Exercises and Experiments.
Chapter 9. Thickening and Gelling Agents.
Introduction.
The Process of Thickening and Gelling.
Gelatin.
Vegetable Gums.
Starches.
Functions of Thickening and Gelling Agents.
Storage and Handling.
Exercises and Experiments.
Chapter 10. Fats, Oils, and Emulsifiers.
Introduction.
Chemistry of Fats, Oils, and Emulsifiers.
Hydrogenation.
Fats and Oils.
Functions of Fats, Oils, and Emulsifiersÿ.
Storage and Handling.
Exercises and Experiments.
Chapter 11. Eggs and Egg Products.
Introduction.
The Makeup of an Egg.
Commercial Classification of Shell Eggs.
Egg Products.
Functions of Eggs.
More on Coagulation-Basic Egg Custard.
More on Aeration-Meringue.
Storage and Handling.
Exercises and Experiments.
Chapter 12. Milk and Milk Products.
Introduction.
Common Commercial Processes to Milk and Milk Products.
Makeup of Milk.
Milk Products.
Functions of Milk and Milk Products.
Storage and Handling.
Exercises and Experiments.
Chapter 13. Leavening Agents.
Introduction.
The Process of Leavening.
Leavening Gases.
Yeast Fermentation.
Chemical Leaveners.
Functions of Chemical Leaveners.
Storage and Handling.
Exercises and Experiments.
Chapter 14. Natural and Artificial Flavorings.
Introduction.
A Brief Review of Flavor.
Flavor Profiles.
Types of Flavorings.
Evaluating New Flavorings.
Storage and Handling.
Exercises and Experiments.
Chapter 15. Fruit and Fruit Products.
Introduction.
How Fruit Is Purchased.
Common Fruits.
Fruit Ripening.
Storage and Handling.
Exercises and Experiments.
Chapter 16. Nuts and Seeds.
Introduction.
Composition of Nuts, Kernels, and Seeds.
Cost.
Common Nuts, Kernels, and Seeds.
Toasting Nuts.
Storage and Handling.
Exercises and Experiments.
Chapter 17. Cocoa and Chocolate Products.
Introduction.
Makeup of Cocoa Beans.
Common Cocoa and Chocolate Products.
Handling Chocolate Products.
Functions of Cocoa and Chocolate Products.
Storage and Handling.
Exercises and Experiments.
Bibliography.
Index.
Chapter 1. Introduction to Baking.
Introduction.
The Importance of Accuracy in the Bakeshop.
Balances and Scales.
Units of Measure.
Weight and Volume Measurements.
The Difference between Density and Thickness.
The Difference between Weight Ounces and Fluid Ounces.
Baker's Percentages.
The Importance of Controlling Ingredient Temperatures.
The Importance of Controlling Oven Temperatures.
Exercises and Experiments.
Chapter 2. Heat Transfer.
Introduction.
Methods of Heat Transfer.
Exercises and Experiments.
Chapter 3. Overview of the Baking Process.
Introduction.
Setting the Stage for Success.
Stage I: Mixing.
Stage II: Baking.
Stage III: Cooling.
Exercises and Experiments.
Chapter 4. Sensory Properties of Food.
Introduction.
Appearance.
Flavor.
Texture.
Exercises and Experiments.
Chapter 5. Wheat Flour.
Introduction.
Wheat Kernel.
Makeup of Flour.
Classifying Wheat.
Particle Size.
Flour and Dough Additives and Treatments.
Commercial Grades of White Flours.
Types of Patent Wheat Flours.
Other Wheat Flours.
Functions of Flour.
Storage of Flours.
Exercises and Experiments.
Chapter 6. Variety Grains and Flours.
Introduction.
Cereal Grains.
Cereal-free Grains and Flours.
Exercises and Experiments.
Chapter 7. Gluten.
Introduction.
The Importance of Gluten.
The Unique Nature of Gluten.
Determining Gluten Requirements.
Controlling Gluten Development.
Dough Relaxation.
Exercises and Experiments.
Chapter 8. Sugar and Other Sweeteners.
Introduction.
Sweeteners.
Dry Crystalline Sugars.
Syrups.
Specialty Sweeteners.
Functions of Sweeteners.
Storage and Handling.
Exercises and Experiments.
Chapter 9. Thickening and Gelling Agents.
Introduction.
The Process of Thickening and Gelling.
Gelatin.
Vegetable Gums.
Starches.
Functions of Thickening and Gelling Agents.
Storage and Handling.
Exercises and Experiments.
Chapter 10. Fats, Oils, and Emulsifiers.
Introduction.
Chemistry of Fats, Oils, and Emulsifiers.
Hydrogenation.
Fats and Oils.
Functions of Fats, Oils, and Emulsifiersÿ.
Storage and Handling.
Exercises and Experiments.
Chapter 11. Eggs and Egg Products.
Introduction.
The Makeup of an Egg.
Commercial Classification of Shell Eggs.
Egg Products.
Functions of Eggs.
More on Coagulation-Basic Egg Custard.
More on Aeration-Meringue.
Storage and Handling.
Exercises and Experiments.
Chapter 12. Milk and Milk Products.
Introduction.
Common Commercial Processes to Milk and Milk Products.
Makeup of Milk.
Milk Products.
Functions of Milk and Milk Products.
Storage and Handling.
Exercises and Experiments.
Chapter 13. Leavening Agents.
Introduction.
The Process of Leavening.
Leavening Gases.
Yeast Fermentation.
Chemical Leaveners.
Functions of Chemical Leaveners.
Storage and Handling.
Exercises and Experiments.
Chapter 14. Natural and Artificial Flavorings.
Introduction.
A Brief Review of Flavor.
Flavor Profiles.
Types of Flavorings.
Evaluating New Flavorings.
Storage and Handling.
Exercises and Experiments.
Chapter 15. Fruit and Fruit Products.
Introduction.
How Fruit Is Purchased.
Common Fruits.
Fruit Ripening.
Storage and Handling.
Exercises and Experiments.
Chapter 16. Nuts and Seeds.
Introduction.
Composition of Nuts, Kernels, and Seeds.
Cost.
Common Nuts, Kernels, and Seeds.
Toasting Nuts.
Storage and Handling.
Exercises and Experiments.
Chapter 17. Cocoa and Chocolate Products.
Introduction.
Makeup of Cocoa Beans.
Common Cocoa and Chocolate Products.
Handling Chocolate Products.
Functions of Cocoa and Chocolate Products.
Storage and Handling.
Exercises and Experiments.
Bibliography.
Index.