How Baking Works
Exploring the Fundamentals of Baking Science
-
-
5.0 • 4 Ratings
-
-
- $32.99
-
- $32.99
Publisher 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.
Customer Reviews
Excellent but not the most recent edition
This is an incredibly complete and comprehensive educational tool for the professional baking student. Note though that it's available in print in the third edition, this is the second. The new book covers gluten free baking and healthy baking more in depth.
If you want a book that will teach you absolutely everything about the process of baking, this is it. If you want an Alton Brown style of explanation this is not it. It's not a light fun read because it's designed as a textbook.
As such it has post chapter study questions and practical lessons to illustrate the points. Fur example it provides guides to make cookies with different flours to see what happens.
This would benefit from Apple's new textbook format since there are a lot of sidebars in the book that are placed in-line with the text. That means sometimes a paragraph is cut off mid sentence and a sidebar box appears, goes on for several screens and then the text picks up again.
If you're a culinary student get the printed version as you'll want to mark it up.
Totally and completely worth the price.
Wow!
I am doing a project on heat conduction and I used this book it was very helpful I was very surprised!