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How Baking Works: Exploring the Fundamentals of Baking Science Paperback – Nov 9 2010

4.5 out of 5 stars 2 customer reviews

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  • How Baking Works: Exploring the Fundamentals of Baking Science
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Product Details

  • Paperback: 528 pages
  • Publisher: Wiley; 3 edition (Nov. 9 2010)
  • Language: English
  • ISBN-10: 0470392673
  • ISBN-13: 978-0470392676
  • Product Dimensions: 21.3 x 2.5 x 27.2 cm
  • Shipping Weight: 1.2 Kg
  • Average Customer Review: 4.5 out of 5 stars 2 customer reviews
  • Amazon Bestsellers Rank: #82,684 in Books (See Top 100 in Books)
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Product Description

From the Back Cover

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.

About the Author

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.

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Top Customer Reviews

Format: Paperback Verified Purchase
Well written with great information and explanations on why each section of baking and types of ingredients vary. If you are serious about baking this is worth the read. I will now attempt variations and/or new recipes I work out by myself. Wish I would have had a book like this 35 years ago.
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Format: Paperback Verified Purchase
Very useful. Just wish the book wasn't so cheaply made
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Most Helpful Customer Reviews on (beta) HASH(0xa0f8da74) out of 5 stars 59 reviews
27 of 29 people found the following review helpful
HASH(0xa17de2e8) out of 5 stars All Nighter! Dec 8 2011
By Frank Boland - Published on
Format: Paperback Verified Purchase
I wrote a 17 page term paper during culinary school in one night with only this book! This book opened my eyes to the incredible chemistry behind baking. If you want to understand why things react the way they do in this medium, I strongly suggest this book!
26 of 28 people found the following review helpful
HASH(0xa1017600) out of 5 stars How Baking Works Feb. 22 2013
By A. Porter - Published on
Format: Paperback Verified Purchase
This book is as it is discribed. I thought it would give more explaination of why certain things happen when baking. For example if you use cold ingredients like eggs in baking, your cake may bake with a dome in the middle. I didn't find any explainations such as this, only differences between ingredients such as AP Flour and Cake Flour. But not what would happen if you used one as opposed to the other. I was looking for a book that would help me to understand why certain things happen, like why my cake sometimes rises light and airy as opposed to not rising and being heavy. I guess more the results of the chemisty of baking .
20 of 22 people found the following review helpful
HASH(0xa1017660) out of 5 stars A 'must' for any serious culinary collection Jan. 20 2011
By Midwest Book Review - Published on
Format: Paperback
The third updated edition of HOW BAKING WORKS offers a fine, revised survey covering the chemistry of the basic techniques of baking. The entire process is covered with an attention to the science behind why baking works: from major ingredient groups to how sweeteners, fats and leavening agents affect appearance, flavor and texture, this is a 'must' for any serious culinary collection.
11 of 11 people found the following review helpful
HASH(0xa8a312ac) out of 5 stars The Baking Book I've Been Looking For... July 16 2013
By K Morgan - Published on
Format: Paperback Verified Purchase
I am a home baker and have been looking for something to teach me how individual ingredients work to create the whole. Sometimes it was a bit overwhelming, I wondered how I was ever able to bake anything successfully, but it all came together and I feel like I learned a lot. I appreciated that it was all about the science of baking and not full of recipes.
I was a little disappointed that I wasn't really able to do many of the experiments, they called for too many different ingredients unavaillable to me or equipment I don't have at home. But overall I found it very helpful.
I wish someone would write something similar for the home baker, dealing with the equipment and ingredients we have access to in the home kitchen, but not dumbed down like the other books I've found.
17 of 19 people found the following review helpful
HASH(0xa1822720) out of 5 stars Good book for Baking Class in High School Sept. 10 2012
By K. Farone - Published on
Format: Paperback Verified Purchase
I'm a family and consumer science teacher and I use this book for my curriculum in baking. It's very sophisticated and tells you all about the chemistry of baking. A little too indepth for my high school kids.... but still a good resource and guide. I just make the worksheets a bit simpler. Be careful though if you use it for school or home use. They recommend weighing all the ingredients and we don't have enough time to do that at schoo. It's a bit challenging to convert to cups, tablespoons, etc.

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