Book Description
This book takes the future pastry chef and baker through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients work. New to the edition, the book provides expanded end-of-chapter exercises and lab experiments to reinforce concepts. It features in-depth coverage of the whys of baking, taking students beyond the basic techniques. Its ingredient-oriented approach explains how sweeteners, fats, leavening agents, and other ingredients work, and applies that knowledge to food products.

Book Info
Text helps bakers and pastry chefs better understand the major ingredient groups, and the reactions ingredients undergo during basic baking techniques. Includes helpful review exercises and lab experiments. Softcover. DLC: Baking. 

Back Cover Copy
Accessible coverage of the science of baking
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. 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 todays 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.

Complete with dozens of informative illustrations, How Baking Works is a versatile instructional book for students in culinary and baking programs and professional bakers and pastry chefs.

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 and Wales University in Providence, Rhode Island. She also has more than ten years of experience in product development and food science at The Pillsbury Company and Ocean Spray Cranberries, Inc.