How Baking Works: Second Edition: Exploring the Fundamentals of Baking Science by Paula Figoni

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  • ISBN 10 0471747238
  • ISBN 13 9780471747239
  • Linked ISBNs
  • Published Oct 23 2007
  • Format Paperback
  • Page Count 416
  • Language English
  • Edition 2nd Revised edition
  • Countries United States
  • Publisher John Wiley & Sons
  • Imprint John Wiley & Sons Inc

Publishers Text

Underlying the artistic considerations involved in baking is science, and no other text offers as in-depth coverage of the whys of baking as How Baking Works, Second Edition. By helping bakers and pastry chefs better understand the major ingredient groups and reactions ingredients undergo during basic baking techniques, this insightful book 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, How Baking Works explains how sweeteners, fats, leavening agents, and other ingredients work, as well as how to apply scientific knowledge to answer such questions as: By doubling the sugar in a pound cake, how does that affect the appearance, flavor, and texture of the end product Each chapter concludes with helpful review exercises and lab experiments, making this book an engaging learning tool.

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