How Baking Works - Exploring the Fundamentals of Baking Science

Informationen zum Autor 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. Klappentext 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. Zusammenfassung Students in culinary and baking programs become professional chefs and bakers/pastry chefs by learning the techniques and procedures to execute dishes. As cooking and baking programs have expanded and the demands from industry have increased, the need to learn the "whys" has become more important. Inhaltsverzeichnis 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 Cer...

List of contents

Preface.
 
Chapter 1: Introduction to Baking.
 
Chapter 2: Heat Transfer.
 
Chapter 3: Overview of the Baking Process.
 
Chapter 4: Sensory Properties of Food.
 
Chapter 5: Wheat Flour.
 
Chapter 6: Variety Grains and Flours.
 
Chapter 7: Gluten.
 
Chapter 8: Sugar and Other Sweeteners.
 
Chapter 9: Fats, Oils, and Emulsifiers.
 
Chapter 10: Eggs and Egg Products.
 
Chapter 11: Leavening Agents.
 
Chapter 12: Thickening and Gelling Agents.
 
Chapter 13: Milk and Milk Products.
 
Chapter 14: Nuts and Seeds.
 
Chapter 15: Cocoa and Chocolate Products.
 
Chapter 16: Fruit and Fruit Products.
 
Chapter 17: Natural and Artificial Flavorings.
 
Chapter 18: Baking for Health and Wellness.
 
Bibliography.
 
Index.

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.

Product details

• Authors: Paula I Figoni, Paula I. Figoni, Figoni Paula I.
• Publisher: Wiley, John and Sons Ltd
• Languages: English
• Product format: Paperback / Softback
• Released: 22.10.2010
• EAN: 9780470392676
• ISBN: 978-0-470-39267-6
• No. of pages: 528
• Subjects: Education and learning > Vocational and technical college books; Guides > Food & drink > Baking; Backen, Hospitality, Hotelgewerbe, Gastronomie u. Touristik, Professional Baking & Pastry, Bäckerei u. Konditorei