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Download How Baking Works: Exploring the Fundamentals of Baking Science ePub

by Paula I. Figoni

Download How Baking Works: Exploring the Fundamentals of Baking Science ePub
  • ISBN 0471747238
  • ISBN13 978-0471747239
  • Language English
  • Author Paula I. Figoni
  • Publisher Wiley; 2 edition (October 5, 2007)
  • Pages 416
  • Formats lrf lit mbr lrf
  • Category Cooking
  • Subcategory Baking
  • Size ePub 1227 kb
  • Size Fb2 1996 kb
  • Rating: 4.5
  • Votes: 566

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 ingredients Expanded coverage of sweeteners, variety grains, enzymes, starch structure and gelatinization, and gluten structure Important coverage of changes to federal laws, such as food allergen labeling Coverage reflecting consumer awareness of nutrition and health, including information on dietary fiber, trans fats, and trans-free fats in the baking context More photographs to illustrate the science of baking End-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.


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.

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.

How Baking Works book. Paula Figoni is a food scientist who teaches in the International Baking and Pastry Institute in the College of Were you to situate a university school of baking, it would make perfect sense to locate it in between the School of Fine Arts and the Chemistry Building. Baking is a tasty collision of art and science; neglect of either spoils the dough. Master bakers and master pastry chefs have a thorough understanding of the chemicals in ingredients and of the chemical reactions involved in baking.

Author: Paula I. Figoni ISBN 10: 0470392673. Books will be free of page markings. For students in baking and pastry programs and working professional pastry chefs, a thorough understanding of the science behind the methods is essential. How does increasing the sugar in a pound cake affect the appearance, flavor, and texture of the end product?

and usefulness of the evidence being proffered. The manual is not intended to tell judges what is good science. Absolute Key To Occult Science, The Tarot Of The Bohemians.

BAKING: Baking Recipes: Top Baking Recipes: Baking Basics: Baking Cookbook- Baking Basics: Baking Books: Baking Recipe Book: Easy Baking Recipes- Baking. easy baking recipes, baking recipe book). 6 MB·4,290 Downloads·New! Overview: Baking: The Top Baking Recipes in the World: The Best Baking Cookbooks. Fred Alan Wolf's 'The Yoga of Time Travel (How the Mind Can Defeat Time)'. and usefulness of the evidence being proffered. 56 MB·71,354 Downloads·New!

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How Baking Works: Explori. has been added to your Cart. 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

How Baking Works: Explori. 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.

Here are some of the things I have learnt so far: -The most fundamental secret .

book by Paula I. Figoni. Here are some of the things I have learnt so far: -The most fundamental secret that makes professional bakers an entirely different animal from serious-home bakers. Funny, but there is actually a reason professional bakers get consintently way better results than average bakers.

Talk about How Baking Works: Exploring the Fundamentals of Baking Science


Ziena
When I first got this book, I thought, "Uh, oh. This is more than I want to know." Turns out, though, that I keep going back to the book because the ins and outs of baking are fascinating: why this works, why this doesn't, and when. The expected discussions include such things as which type of flour is best for a particular use. The more esoteric topics include, but certainly aren't limited to, the physiology of taste, the factors that affect appearance of food, why milk is white and how bakers control the flavor of bread.

Abounding in detail, this is a textbook for professional baking students or true baking enthusiasts. There are exercises and experiments at the end of each chapter not only designed to teach methodology, but also to help you evaluate your success. Case in point: rolled sugar cookies. A single recipe, detailed procedures, and tips to assess the quality and feel of the dough as you mix it and the consistency of each batch depending on the type of flour used, and the sensory characteristics of the baked cookies will awaken you to the feel and smell of ingredients as you combine them, making baking simultaneously an adventure in kitchen chemistry and a physically and sensually engaging experience.

If the chemistry of cooking and the idea of being intimately involved with your baking appeal, you'll enjoy this book and probably will learn more from it than you would imagine.

Happy baking.
Muniath
Easy to understand. Makes a lot of the baking things I do understandable. "So THAT'S why grandma did it that way!" It also helps me to figure out how to fix recipes too. Some baking recipes can be expensive experiments when you've made a mistake. It's nice to know how to fix things or at least attempt to.

This is a textbook, for a class. But it's simple to read, nice small parts to easily comprehend the material. It's not a page turner. It's not especially interesting unless you like this specific topic. It will read like a text book. NOT a cookbook. NOT a story or novel or non-fiction type essay.
Samugor
This is a really cool in depth cookbook and training course. It walks you through EVERYTHING having to do with baking and explains the "why" for it. This is not a book that you just pick up and make a recipe. If you work your way through it, you will become a better more competent baker.
Miromice
Good overall baking book. Was recommended by a culinary instructor.
Hugifyn
If you'd to have one baking book to help you understand the science of baking... This is it! This book is more than recipes and techniques, it is a journey through the actual experience of baking. You'll understand not only "how to" but "why to." I highly recommend this book.
Chi
Just like the name of the book, fundamentals !!
It gives you lots of fundamental stuffs and something even a pastry myself dont understand the reason behind it.
its a nice book to have on hand so you can also go back to if you have any questions in baking.
BORZOTA
I have thirteen books on baking and this is the most indispensable of all of them. Without the knowledge you'll gain from this book, you could make the same baking mistakes for years without knowing why something didn't work or what you can do to make it better. Don't buy other baking/recipe books until you've mastered the fundamental baking science you'll learn in "How Baking Works." It will save you hundreds of hours in averted disasters throughout your baking career. One other tip is to buy books on baking techniques (Wayne Gisslen's "Professional Baking" is a good foundation for techniques). Memorize all of those techniques before you try to perfect any recipe. Once you've committed the science and techniques to memory, go buy baking books that have all of your favorite recipes. They will taste and look better!
So helpful and educational. Brings understanding to baking that I’ve been doing all my life!