By helping bakers and pastry chefs better understand the major ingredient groups and reactions ingredients undergo during basic baking techniques, How Baking Works, 2nd edition 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 questions.

Each chapter concludes with helpful review exercises and lab experiments, making this book an engaging learning tool.

Contents

1. Introduction to Baking
2. Heat Transfer
3. Overview of the Baking Process
4. Sensory Properties of Food
5. Wheat Flour
6. Variety Grains and Flours
7. Gluten
8. Sugar and Other Sweeteners
9. Thickening and Gelling Agents
10. Fats, Oils, and Emulsifiers
11. Eggs and Egg Products
12. Milk and Milk Products
13. Leavening Agents
14. Natural and Artificial Flavorings
15. Fruit and Fruit Products
16. Nuts and Seeds
17. Cocoa and Chocolate Products

Index

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