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How Baking Works: Exploring the Fundamentals of Baking Science Paperback – Illustrated, 22 October 2010

4.6 out of 5 stars 400 ratings

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Product description

From the Inside Flap

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.

From the Back Cover

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.

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Product details

  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 528 pages
  • ISBN-10 ‏ : ‎ 0470392673
  • ISBN-13 ‏ : ‎ 978-0470392676
  • Customer reviews:
    4.6 out of 5 stars 400 ratings

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4.6 out of 5 stars
4.6 out of 5
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Lady Aga
4.0 out of 5 stars In Depth but Lacking Information on More Modern Methods. Cheap Cover & Paper.
Reviewed in the United Kingdom on 19 August 2018
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C. Neilson
5.0 out of 5 stars Filled a gap in my knowledge wonderfully!
Reviewed in the United Kingdom on 3 April 2012
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22 people found this helpful
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Angelfan
5.0 out of 5 stars How Baking Works: Exploring the Fundamentals of Baking Science by Paula Figoni. Third edition.
Reviewed in the United Kingdom on 22 October 2016
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Mr. J. A. Smith
5.0 out of 5 stars great
Reviewed in the United Kingdom on 25 March 2013
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Amazon Customer
5.0 out of 5 stars Lovely service and great service. Thanks
Reviewed in the United Kingdom on 19 January 2020
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