{"product_id":"how-baking-works-isbn-9780470392676","title":"How Baking Works","description":"\u003cb\u003eAn up-to-date, comprehensive guide to understanding and applying food science to the bakeshop.\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e \u003cp\u003eThe 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, \u003ci\u003eHow Baking Works, Third Edition\u003c\/i\u003e 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:\u003c\/p\u003e \u003cul\u003e \u003cli\u003eAn introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods\u003c\/li\u003e \u003cli\u003ePractical exercises and experiments that vividly illustrate how different ingredients function\u003c\/li\u003e \u003cli\u003ePhotographs and illustrations that show the science of baking at work\u003c\/li\u003e \u003cli\u003eEnd-of-chapter discussion and review questions that reinforce key concepts and test learning\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eFor both practicing and future bakers and pastry chefs, \u003ci\u003eHow Baking Works, Third Edition\u003c\/i\u003e offers an unrivaled hands-on learning experience.\u003c\/p\u003e \u003cp\u003ePreface vii\u003c\/p\u003e \u003cp\u003eAcknowledgments xi\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Introduction to Baking 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 2\u003c\/p\u003e \u003cp\u003eThe Importance of Accuracy in the Bakeshop 2\u003c\/p\u003e \u003cp\u003eBalances and Scales 3\u003c\/p\u003e \u003cp\u003eUnits of Measure 5\u003c\/p\u003e \u003cp\u003eWeight and Volume Measurements 5\u003c\/p\u003e \u003cp\u003eThe Difference Between Weight Ounces and Fluid Ounces 7\u003c\/p\u003e \u003cp\u003eThe Difference Between Density and Thickness 8\u003c\/p\u003e \u003cp\u003eBaker’s Percentages 9\u003c\/p\u003e \u003cp\u003eThe Importance of Controlling Ingredient Temperatures 11\u003c\/p\u003e \u003cp\u003eThe Importance of Controlling Oven Temperatures 12\u003c\/p\u003e \u003cp\u003eQuestions for Review 14\u003c\/p\u003e \u003cp\u003eQuestions for Discussion 14\u003c\/p\u003e \u003cp\u003eExercises and Experiments 15\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Heat Transfer 19\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 20\u003c\/p\u003e \u003cp\u003eMethods of Heat Transfer 20\u003c\/p\u003e \u003cp\u003eQuestions for Review 26\u003c\/p\u003e \u003cp\u003eQuestions for Discussion 26\u003c\/p\u003e \u003cp\u003eExercises and Experiments 27\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Overview of the Baking Process 33\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 34\u003c\/p\u003e \u003cp\u003eSetting the Stage for Success 34\u003c\/p\u003e \u003cp\u003eStage I: Mixing 36\u003c\/p\u003e \u003cp\u003eStage II: Baking 38\u003c\/p\u003e \u003cp\u003eStage III: Cooling 44\u003c\/p\u003e \u003cp\u003eQuestions for Review 45\u003c\/p\u003e \u003cp\u003eQuestions for Discussion 46\u003c\/p\u003e \u003cp\u003eExercises and Experiments 46\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Sensory Properties of Food 57\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 58\u003c\/p\u003e \u003cp\u003eAppearance 58\u003c\/p\u003e \u003cp\u003eFlavor 61\u003c\/p\u003e \u003cp\u003eTexture 68\u003c\/p\u003e \u003cp\u003eQuestions for Review 70\u003c\/p\u003e \u003cp\u003eQuestions for Discussion 71\u003c\/p\u003e \u003cp\u003eExercises and Experiments 71\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Wheat Flour 79\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 80\u003c\/p\u003e \u003cp\u003eThe Wheat Kernel 80\u003c\/p\u003e \u003cp\u003eMakeup of Flour 82\u003c\/p\u003e \u003cp\u003eClassifying Wheat 83\u003c\/p\u003e \u003cp\u003eParticle Size 84\u003c\/p\u003e \u003cp\u003eFlour and Dough Additives and Treatments 85\u003c\/p\u003e \u003cp\u003eCommercial Grades of White Flours 89\u003c\/p\u003e \u003cp\u003eTypes of Patent Wheat Flours 91\u003c\/p\u003e \u003cp\u003eOther Wheat Flours 94\u003c\/p\u003e \u003cp\u003eFunctions of Flour 96\u003c\/p\u003e \u003cp\u003eStorage of Flours 98\u003c\/p\u003e \u003cp\u003eQuestions for Review 99\u003c\/p\u003e \u003cp\u003eQuestions for Discussion 101\u003c\/p\u003e \u003cp\u003eExercises and Experiments 101\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Variety Grains and Flours 117\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 118\u003c\/p\u003e \u003cp\u003eCereal Grains 118\u003c\/p\u003e \u003cp\u003eAlternative Wheat Grains 122\u003c\/p\u003e \u003cp\u003eCereal-Free Grains and Flours 123\u003c\/p\u003e \u003cp\u003eQuestions for Review 126\u003c\/p\u003e \u003cp\u003eQuestions for Discussion 126\u003c\/p\u003e \u003cp\u003eExercises and Experiments 127\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Gluten 135\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 136\u003c\/p\u003e \u003cp\u003eThe Formation and Development of Gluten 136\u003c\/p\u003e \u003cp\u003eDetermining Gluten Requirements 138\u003c\/p\u003e \u003cp\u003eControlling Gluten Development 140\u003c\/p\u003e \u003cp\u003eDough Relaxation 150\u003c\/p\u003e \u003cp\u003eQuestions for Review 152\u003c\/p\u003e \u003cp\u003eQuestions for Discussion 153\u003c\/p\u003e \u003cp\u003eExercises and Experiments 154\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Sugar and Other Sweeteners 163\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 164\u003c\/p\u003e \u003cp\u003eSweeteners 164\u003c\/p\u003e \u003cp\u003eDry Crystalline Sugars 167\u003c\/p\u003e \u003cp\u003eSyrups 173\u003c\/p\u003e \u003cp\u003eSpecialty Sweeteners 183\u003c\/p\u003e \u003cp\u003eFunctions of Sweeteners 186\u003c\/p\u003e \u003cp\u003eStorage and Handling 191\u003c\/p\u003e \u003cp\u003eQuestions for Review 193\u003c\/p\u003e \u003cp\u003eQuestions for Discussion 194\u003c\/p\u003e \u003cp\u003eExercises and Experiments 195\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Fats, Oils, and Emulsifiers 213\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 214\u003c\/p\u003e \u003cp\u003eChemistry of Fats, Oils, and Emulsifiers 214\u003c\/p\u003e \u003cp\u003eProcessing of Fats and Oils 217\u003c\/p\u003e \u003cp\u003eFats and Oils 221\u003c\/p\u003e \u003cp\u003eFunctions of Fats, Oils, and Emulsifiers 233\u003c\/p\u003e \u003cp\u003eStorage and Handling 238\u003c\/p\u003e \u003cp\u003eQuestions for Review 239\u003c\/p\u003e \u003cp\u003eQuestions for Discussion 240\u003c\/p\u003e \u003cp\u003eExercises and Experiments 241\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Eggs and Egg Products 257\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 258\u003c\/p\u003e \u003cp\u003eThe Makeup of an Egg 258\u003c\/p\u003e \u003cp\u003eCommercial Classification of Shell Eggs 261\u003c\/p\u003e \u003cp\u003eEgg Products 263\u003c\/p\u003e \u003cp\u003eFunctions of Eggs 265\u003c\/p\u003e \u003cp\u003eMore on Coagulation: Basic Egg Custard 269\u003c\/p\u003e \u003cp\u003eMore on Aeration: Meringue 272\u003c\/p\u003e \u003cp\u003eStorage and Handling 275\u003c\/p\u003e \u003cp\u003eQuestions for Review 277\u003c\/p\u003e \u003cp\u003eQuestions for Discussion 278\u003c\/p\u003e \u003cp\u003eExercises and Experiments 279\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Leavening Agents 299\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 300\u003c\/p\u003e \u003cp\u003eThe Process of Leavening 300\u003c\/p\u003e \u003cp\u003eLeavening Gases 301\u003c\/p\u003e \u003cp\u003eYeast Fermentation 304\u003c\/p\u003e \u003cp\u003eChemical Leaveners 308\u003c\/p\u003e \u003cp\u003eStorage and Handling 313\u003c\/p\u003e \u003cp\u003eQuestions for Review 314\u003c\/p\u003e \u003cp\u003eQuestions for Discussion 315\u003c\/p\u003e \u003cp\u003eExercises and Experiments 315\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Thickening and Gelling Agents 323\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 324\u003c\/p\u003e \u003cp\u003eThe Process of Thickening and Gelling 324\u003c\/p\u003e \u003cp\u003eGelatin 325\u003c\/p\u003e \u003cp\u003eVegetable Gums 328\u003c\/p\u003e \u003cp\u003eStarches 330\u003c\/p\u003e \u003cp\u003eFunctions of Thickening and Gelling Agents 336\u003c\/p\u003e \u003cp\u003eStorage and Handling 338\u003c\/p\u003e \u003cp\u003eQuestions for Review 340\u003c\/p\u003e \u003cp\u003eQuestions for Discussion 341\u003c\/p\u003e \u003cp\u003eExercises and Experiments 342\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Milk and Milk Products 355\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 356\u003c\/p\u003e \u003cp\u003eCommon Commercial Processes to Milk and Milk Products 356\u003c\/p\u003e \u003cp\u003eMakeup of Milk 358\u003c\/p\u003e \u003cp\u003eMilk Products 359\u003c\/p\u003e \u003cp\u003eFunctions of Milk and Milk Products 365\u003c\/p\u003e \u003cp\u003eStorage and Handling 366\u003c\/p\u003e \u003cp\u003eQuestions for Review 368\u003c\/p\u003e \u003cp\u003eQuestions for Discussion 368\u003c\/p\u003e \u003cp\u003eExercises and Experiments 369\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Nuts and Seeds 377\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 378\u003c\/p\u003e \u003cp\u003eComposition of Nuts, Kernels, and Seeds 378\u003c\/p\u003e \u003cp\u003eCost 379\u003c\/p\u003e \u003cp\u003eCommon Nuts, Kernels, and Seeds 380\u003c\/p\u003e \u003cp\u003eToasting Nuts 383\u003c\/p\u003e \u003cp\u003eStorage and Handling 384\u003c\/p\u003e \u003cp\u003eQuestions for Review 386\u003c\/p\u003e \u003cp\u003eQuestions for Discussion 386\u003c\/p\u003e \u003cp\u003eExercises and Experiments 387\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Cocoa and Chocolate Products 395\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 396\u003c\/p\u003e \u003cp\u003eCocoa Beans 396\u003c\/p\u003e \u003cp\u003eCommon Cocoa and Chocolate Products 399\u003c\/p\u003e \u003cp\u003eHandling Chocolate Products 412\u003c\/p\u003e \u003cp\u003eFunctions of Cocoa and Chocolate Products 414\u003c\/p\u003e \u003cp\u003eStorage 417\u003c\/p\u003e \u003cp\u003eQuestions for Review 418\u003c\/p\u003e \u003cp\u003eQuestions for Discussion 419\u003c\/p\u003e \u003cp\u003eExercises and Experiments 420\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Fruit and Fruit Products 427\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 428\u003c\/p\u003e \u003cp\u003eHow Fruit is Purchased 428\u003c\/p\u003e \u003cp\u003eCommon Fruits 434\u003c\/p\u003e \u003cp\u003eFruit Ripening 437\u003c\/p\u003e \u003cp\u003eStorage and Handling 439\u003c\/p\u003e \u003cp\u003eQuestions for Review 441\u003c\/p\u003e \u003cp\u003eQuestions for Discussion 442\u003c\/p\u003e \u003cp\u003eExercises and Experiments 442\u003c\/p\u003e \u003cp\u003e\u003cb\u003e17 Natural and Artificial Flavorings 453\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 454\u003c\/p\u003e \u003cp\u003eA Brief Review of Flavor 454\u003c\/p\u003e \u003cp\u003eFlavor Profiles 454\u003c\/p\u003e \u003cp\u003eTypes of Flavorings 455\u003c\/p\u003e \u003cp\u003eEvaluating New Flavorings 462\u003c\/p\u003e \u003cp\u003eStorage and Handling 463\u003c\/p\u003e \u003cp\u003eQuestions for Review 464\u003c\/p\u003e \u003cp\u003eQuestions for Discussion 464\u003c\/p\u003e \u003cp\u003eExercises and Experiments 465\u003c\/p\u003e \u003cp\u003e\u003cb\u003e18 Baking for Health and Wellness 471\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 472\u003c\/p\u003e \u003cp\u003eHealthful Baking with the Customer in Mind 472\u003c\/p\u003e \u003cp\u003eGuidelines for a Healthful Diet 473\u003c\/p\u003e \u003cp\u003eStrategies for Healthful Baking 475\u003c\/p\u003e \u003cp\u003eFood Allergies 481\u003c\/p\u003e \u003cp\u003eQuestions for Review 487\u003c\/p\u003e \u003cp\u003eExercises and Experiments 487\u003c\/p\u003e \u003cp\u003eAppendix 499\u003c\/p\u003e \u003cp\u003eBibliography 503\u003c\/p\u003e \u003cp\u003eIllustration Credits 504\u003c\/p\u003e \u003cp\u003eIndex 505\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePaula Figoni\u003c\/b\u003e is a food scientist and associate professor at the International Baking and Pastry Institute in the College of Culinary Arts at Johnson \u0026amp; 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.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eAn up-to-date, comprehensive guide to understanding and applying food science to the bakeshop\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe 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:\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cp\u003eAn introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003ePractical exercises and experiments that vividly illustrate how different ingredients function\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003ePhotographs and illustrations that show the science of baking at work\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eEnd-of-chapter discussion and review questions that reinforce key concepts and test learning\u003c\/p\u003e \u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eFor both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989373239525,"sku":"NP9780470392676","price":46.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780470392676.jpg?v=1761783860","url":"https:\/\/k12savings.com\/es\/products\/how-baking-works-isbn-9780470392676","provider":"K12savings","version":"1.0","type":"link"}