How Baking Works : : Exploring the Fundamentals of Baking Science

Location & Checkout Length	Call Number	Checkout Length	Item Status
Downtown 2nd Floor 4-week checkout	641.815 Fi	4-week checkout	Due 05-22-2024

Introduction to baking -- Heat transfer -- Overview of the baking process -- Sensory properties of food -- Wheat flour -- Variety grains and flours -- Gluten -- Sugar and other sweeteners -- Fats, oils, and emulsifiers -- Eggs and egg products -- Leavening agents -- Thickening and gelling agents -- Milk and milk products -- Nuts and seeds -- Cocoa and chocolate products -- Fruit and fruit products -- Natural and artificial flavorings -- Baking for health and wellness.
The essence of baking is chemistry, and anyone who wants to be a master pastry chem must understand the principles and science that make baking work. Learn the whys and hows of every chemical reaction, essential ingredient, and technique.

REVIEWS & SUMMARIES

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COMMUNITY REVIEWS

Really interesting submitted by amym on August 19, 2018, 11:04pm This is actually a textbook. I learned a lot of how baking works - enough that I'd be able to develop some of my own recipes.

Informative submitted by Snehal Baglane on July 10, 2019, 2:20pm This book is very informative!

textbook, not a cookbook submitted by camelsamba on August 3, 2021, 4:13pm This is clearly designed to be a textbook, more than a home reference book (although it can be useful for the latter). Lots of science! Each chapter has exercises, review & discussion questions, and experiments. The experiments are designed to be done by multiple groups with the results compared across groups.

Easy Textbook Resource submitted by kat287 on June 28, 2023, 10:56am Was textbook for pastry school, now an everyday staple for me.