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How Baking Works: Exploring the Fundamentals of Baking Science Paperback – 23 October 2007

by Paula I. Figoni (Author)

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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 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.

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Print length

416 pages
Language

English
Publisher

John Wiley & Sons
Publication date

23 October 2007
Dimensions

21.59 x 2.16 x 27.69 cm
ISBN-10

0471747238
ISBN-13

978-0471747239
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Product description

About the Author

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.

Product details

Publisher ‏ : ‎ John Wiley & Sons; 2nd edition (23 October 2007)
Language ‏ : ‎ English
Paperback ‏ : ‎ 416 pages
ISBN-10 ‏ : ‎ 0471747238
ISBN-13 ‏ : ‎ 978-0471747239
Dimensions ‏ : ‎ 21.59 x 2.16 x 27.69 cm

Customer Reviews:
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Mr Roly

Great technical book

Reviewed in the United Kingdom on 17 October 2017

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If you are looking for a book filled with pretty pictures and basic recipes then this book is most likely not for you. This book is more a technical book for advanced hobbyist or bakery students.

The book goes into great detail as how baking works (yeah I know the clue is in the title), but from a scientific and physics point of view. It certainly helped me to understand a bit better how things should be done or why certain steps have to be followed.
I like how the book also takes time to talk about the basic recipes, the basic foundations of baking, different flours and leaving agents. Once you get these right and understand them better it becomes far easier to experiment and try out new types of bread.

I would certainly recommend this book to anyone that is serious about their baking and wants to improve their skills. The book isn't "easy" to read because of the technical information, but once you get the way it is structured it becomes a great reference work.

3 people found this helpful

Book Lover

Knowing Why Things Work

Reviewed in the United States on 1 March 2009

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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.

25 people found this helpful

anne maria

It is a great, great textbook

Reviewed in the United Kingdom on 11 December 2016

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It is a great, great textbook! Have it always close at hand! A must have for any serious hobby or professional baker and pastry chef! I can only highly recommend it!

TooManyHobbies

Great book for bakers who like to experiment or create

Reviewed in the United States on 13 May 2009

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While not easy to read, this book is worth the effort if you like tinkering with baking recipes or creating your own.

The author breaks down baking into its component parts (heat, mixing, cooling, flour, eggs, sugar, fat, etc) and explains how each component works (both chemically and mechanically), and how each component reacts when exposed to other components. After reading the book a few times I began to understand why not all of my baking creations work.

The only parts of the book that I didn't care for were the "questions for discussion" and the "exercises and experiments" sections at the end of each chapter. The concept is great for a classroom environment, but as an individual I found the volume of exercises overwhelming. What made it worse was the absence of an "answer section". If the answers had been included in an appendix I might have tried a few of the exercises or experiments. But I'm too lazy/busy so after the first chapter I didn't even bother reading the discussion questions or the exercises.

But even without trying any of the exercises, the book is still a great learning tool.

9 people found this helpful

Sarahtea

What to Expect when Baking

Reviewed in the United States on 31 December 2013

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I used to be great at baking. I thought it just came naturally to me, until I went a few years without it, and now realize I have lost my touch. This book is helping me become great at baking again. Even though I no longer know intuitively what went wrong in a recipe or how to alter it; I can now look up the answer in this book and make adjustments to the recipe for next time. That's almost as good, and I think that with this resource, I will soon be back to baking really good breads and desserts again.

Note: The book is broken into chapters, which explore each ingredient category in baking, one at a time. For example, you can read about how fats effect the final baked product. What happens if you choose one kind over another? How about flavor extracts? It also explains things like why eggs have a different texture when cooked directly, versus baked into a cake.

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