Fun Baking and Craft

Underlying the artistic considerations involved in baking is science, and no other text offers as in-depth coverage of the "whys" of baking as How Baking Works, Second Edition. By helping bakers and pastry chefs better understand the major ingredient groups and reactions ingredients undergo during basic baking techniques, this insightful book is an essential key to mastering skills, effectively adapting to today's quickly evolving trends, and understanding a wide array of ingredients from different cultures.

In a clear, easy-to-understand format, How Baking Works explains how sweeteners, fats, leavening agents, and other ingredients work, as well as how to apply scientific knowledge to answer such questions as: By doubling the sugar in a pound cake, how does that affect the appearance, flavor, and texture of the end product? Each chapter concludes with helpful review exercises and lab experiments, making this book an engaging learning tool.

Table of Contents
Preface
Ch. 1 Introduction to Baking 1
Ch. 2 Heat Transfer 15
Ch. 3 Overview of the Baking Process 27
Ch. 4 Sensory Properties of Food 45
Ch. 5 Wheat Flour 63
Ch. 6 Variety Grains and Flours 87
Ch. 7 Gluten 95
Ch. 8 Sugar and Other Sweeteners 115
Ch. 9 Thickening and Gelling Agents 147
Ch. 10 Fats, Oils, and Emulsifiers 171
Ch. 11 Eggs and Egg Products 197
Ch. 12 Milk and Milk Products 227
Ch. 13 Leavening Agents 247
Ch. 14 Natural and Artificial Flavorings 267
Ch. 15 Fruit and Fruit Products 281
Ch. 16 Nuts and Seeds 303
Ch. 17 Cocoa and Chocolate Products 313
Bibliography 345
Index 347