Dimensions
212 x 275 x 24mm
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, Second 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, Second Edition offers an unrivaled hands-on learning experience. AUTHORS: SANDRA LUNA MCCUNE is a former Regents Professor and math specialist in the Department of Elementary Education at Stephen F. Austin State University, where she received the Distinguished Professor Award. She now is a full-time author and consultant and resides in Austin, Texas. JEFFREY S. KAPLAN, Ph.D., is an Associate Professor in the Department of Education Studies at Central Florida University.
