How Baking Works by Paula I. Figoni
Exploring the Fundamentals of Baking Science

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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 ingredientsExpanded coverage of sweeteners, variety grains, enzymes, starch structure and gelatinization, and gluten structureImportant coverage of changes to federal laws, such as food allergen labelingCoverage reflecting consumer awareness of nutrition and health, including information on dietary fiber, trans fats, and trans-free fats in the baking contextMore photographs to illustrate the science of bakingEnd-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.


About Paula I. Figoni

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Paula Figoni is a food scientist and associate professor in the International Baking and Pastry Institute in the College of Culinary Arts at Johnson & Wales University, 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.
Published September 29, 2003 by Wiley. 368 pages
Genres: Cooking, Science & Math. Non-fiction

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