How Baking Works

How Baking Works

Author: Paula I. Figoni

Publisher: John Wiley & Sons

Published: 2010-11-09

Total Pages: 531

ISBN-13: 0470392673

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An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features: An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods Practical exercises and experiments that vividly illustrate how different ingredients function Photographs and illustrations that show the science of baking at work End-of-chapter discussion and review questions that reinforce key concepts and test learning For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.


Book Synopsis How Baking Works by : Paula I. Figoni

Download or read book How Baking Works written by Paula I. Figoni and published by John Wiley & Sons. This book was released on 2010-11-09 with total page 531 pages. Available in PDF, EPUB and Kindle. Book excerpt: An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features: An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods Practical exercises and experiments that vividly illustrate how different ingredients function Photographs and illustrations that show the science of baking at work End-of-chapter discussion and review questions that reinforce key concepts and test learning For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.

Baking Science

Baking Science

Author: Dikla Levy Frances

Publisher: Page Street Publishing

Published: 2022-04-19

Total Pages: 486

ISBN-13: 164567455X

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The Scientifically Guaranteed Guide to Better Baked Goods For every flawless cake you bake, are there three that come out of the oven dry, deflated or dense? Do your cookies crumble and cheesecakes crack? You’re not alone! A lot of bakers struggle with selecting the right ingredients or choosing the right method and temperature to yield flawless end results. With this book, One Sarcastic Baker creator Dikla Levy Frances is here to help you recognize your baking mistakes and learn how to get the best results—the scientific way. She teaches you the chemistry behind successfully baking everything from cakes to cookies to breads with approachable explanations and simple formulas so easy that anyone can create these sweet experiments. Learn the molecular breakdown of basic ingredients like flour, butter and sugar, and how they react with each other to make the baked goods you love, like Triple Coconut Cake and Monday Night Football Cookies. Explore how mixing methods like beating vs. whisking vs. stirring affect your final product, and which method is best for the particular treat you’re trying to make, like Almond- Chocolate Pound Cake or Reese’s® Peanut Butter Quick Bread. Discover how different temperatures transform ingredients into the baked goods of your dreams, and how to use more or less heat to create everything from creamy, never-cracked Funfetti® Cheesecake to the perfect pie crust. Each section is also accompanied by scrumptious recipes to help you practice your newfound knowledge. Improve your technique tenfold with simple, science-based tips that’ll have your baked goodies looking like masterpieces every time. Whether you’re a kitchen amateur or baking pro, you’re guaranteed to perfect your craft with Dikla’s approachable methodology and mouth-watering recipes.


Book Synopsis Baking Science by : Dikla Levy Frances

Download or read book Baking Science written by Dikla Levy Frances and published by Page Street Publishing. This book was released on 2022-04-19 with total page 486 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Scientifically Guaranteed Guide to Better Baked Goods For every flawless cake you bake, are there three that come out of the oven dry, deflated or dense? Do your cookies crumble and cheesecakes crack? You’re not alone! A lot of bakers struggle with selecting the right ingredients or choosing the right method and temperature to yield flawless end results. With this book, One Sarcastic Baker creator Dikla Levy Frances is here to help you recognize your baking mistakes and learn how to get the best results—the scientific way. She teaches you the chemistry behind successfully baking everything from cakes to cookies to breads with approachable explanations and simple formulas so easy that anyone can create these sweet experiments. Learn the molecular breakdown of basic ingredients like flour, butter and sugar, and how they react with each other to make the baked goods you love, like Triple Coconut Cake and Monday Night Football Cookies. Explore how mixing methods like beating vs. whisking vs. stirring affect your final product, and which method is best for the particular treat you’re trying to make, like Almond- Chocolate Pound Cake or Reese’s® Peanut Butter Quick Bread. Discover how different temperatures transform ingredients into the baked goods of your dreams, and how to use more or less heat to create everything from creamy, never-cracked Funfetti® Cheesecake to the perfect pie crust. Each section is also accompanied by scrumptious recipes to help you practice your newfound knowledge. Improve your technique tenfold with simple, science-based tips that’ll have your baked goodies looking like masterpieces every time. Whether you’re a kitchen amateur or baking pro, you’re guaranteed to perfect your craft with Dikla’s approachable methodology and mouth-watering recipes.

Bake with Shivesh

Bake with Shivesh

Author: Shivesh Bhatia

Publisher: Harper Collins

Published: 2018-11-05

Total Pages: 204

ISBN-13: 9353023122

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This is not your regular cookbook. Food styling has become a skill many want to master, but don't know how. Popular food blogger and maverick baker Shivesh Bhatia is here to help. Twenty-two-year-old Shivesh enjoys a massive following on his blog and Instagram. Brands love him and so do people. In Bake with Shivesh, the ace baker reveals foolproof tips on food styling that can be easily followed at home, in your kitchen, with tools you already own. He also talks about his favourite styling techniques, and what works or doesn't on different social media platforms. This is a book for everyone looking to elevate the way they present food, to help boost their blogs and businesses, and to make food look as good as it tastes.


Book Synopsis Bake with Shivesh by : Shivesh Bhatia

Download or read book Bake with Shivesh written by Shivesh Bhatia and published by Harper Collins. This book was released on 2018-11-05 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is not your regular cookbook. Food styling has become a skill many want to master, but don't know how. Popular food blogger and maverick baker Shivesh Bhatia is here to help. Twenty-two-year-old Shivesh enjoys a massive following on his blog and Instagram. Brands love him and so do people. In Bake with Shivesh, the ace baker reveals foolproof tips on food styling that can be easily followed at home, in your kitchen, with tools you already own. He also talks about his favourite styling techniques, and what works or doesn't on different social media platforms. This is a book for everyone looking to elevate the way they present food, to help boost their blogs and businesses, and to make food look as good as it tastes.

Bread Science

Bread Science

Author: Emily Buehler

Publisher:

Published: 2021-09

Total Pages: 258

ISBN-13: 9780977806881

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Bread Science is the complete how-to guide to bread making. It covers the entire process in detail. With over 250 photos and illustrations, it makes bread making approachable and fun. Learn how to . . .-use preferments to increase the flavor of your bread,-create and maintain your own sourdough starter,-mix a well-balanced dough and knead it to perfection,-give your dough additional strength with a folding technique,-shape smooth, symmetric boules, batards, and baguettes,-modify your oven to make it better for baking bread, and more.In addition to the craft, Bread Science explains the science behind bread making, from fermentation reactions to yeast behavior, gluten structure, gas retention, and more. If you like to understand why things happen, Bread Science is for you.The 15th anniversary edition contains all the great content of the original edition, with a beautiful new cover.


Book Synopsis Bread Science by : Emily Buehler

Download or read book Bread Science written by Emily Buehler and published by . This book was released on 2021-09 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bread Science is the complete how-to guide to bread making. It covers the entire process in detail. With over 250 photos and illustrations, it makes bread making approachable and fun. Learn how to . . .-use preferments to increase the flavor of your bread,-create and maintain your own sourdough starter,-mix a well-balanced dough and knead it to perfection,-give your dough additional strength with a folding technique,-shape smooth, symmetric boules, batards, and baguettes,-modify your oven to make it better for baking bread, and more.In addition to the craft, Bread Science explains the science behind bread making, from fermentation reactions to yeast behavior, gluten structure, gas retention, and more. If you like to understand why things happen, Bread Science is for you.The 15th anniversary edition contains all the great content of the original edition, with a beautiful new cover.

How Baking Works

How Baking Works

Author: Paula Figoni

Publisher:

Published: 2004

Total Pages: 372

ISBN-13:

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Presents a comprehensive guide to the science of baking, and describes the reactions ingredients undergo during the baking process.


Book Synopsis How Baking Works by : Paula Figoni

Download or read book How Baking Works written by Paula Figoni and published by . This book was released on 2004 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents a comprehensive guide to the science of baking, and describes the reactions ingredients undergo during the baking process.

The Science of Bakery Products

The Science of Bakery Products

Author: William P Edwards

Publisher: Royal Society of Chemistry

Published: 2015-10-09

Total Pages:

ISBN-13: 1782626301

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Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable and the chemistry behind these processes is equally fascinating. The Science of Bakery Products explains the science behind bread making and other baked goods. It looks at the chemistry of the ingredients, flour treatments, flour testing and baking machinery. Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.


Book Synopsis The Science of Bakery Products by : William P Edwards

Download or read book The Science of Bakery Products written by William P Edwards and published by Royal Society of Chemistry. This book was released on 2015-10-09 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable and the chemistry behind these processes is equally fascinating. The Science of Bakery Products explains the science behind bread making and other baked goods. It looks at the chemistry of the ingredients, flour treatments, flour testing and baking machinery. Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.

The Science of Baking (Ada Twist, Scientist: The Why Files #3)

The Science of Baking (Ada Twist, Scientist: The Why Files #3)

Author: Andrea Beaty

Publisher: Abrams

Published: 2022-09-06

Total Pages: 88

ISBN-13: 1647006554

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From the New York Times bestselling creator of the Questioneers, Andrea Beaty, and author Theanne Griffithcomes The Science of Baking (Ada Twist, Scientist: The Why Files), a nonfiction early-reader book based on the Netflix series! How does a cake bake? What’s the difference between baking soda and baking powder? And why is it so important to measure the different ingredients in a recipe? Ada Twist, Scientist: The Why Files is the perfect nonfiction resource for all these questions and more. Based on the bestselling series and the Netflix show, this nonfiction series is perfect for the youngest scientists of tomorrow as they learn along with Ada. Designed in a scrapbook format, these books combine art from the show, illustrations, and photography to bring simple science concepts to life. Check out all the books in the Questioneers Series: The Questioneers Picture Book Series: Iggy Peck, Architect | Rosie Revere, Engineer | Ada Twist, Scientist | Sofia Valdez, Future Prez | Aaron Slater, Illustrator | Lila Greer, Teacher of the Year The Questioneers Chapter Book Series: Rosie Revere and the Raucous Riveters | Ada Twist and the Perilous Pants | Iggy Peck and the Mysterious Mansion | Sofia Valdez and the Vanishing Vote | Ada Twist and the Disappearing Dogs | Aaron Slater and the Sneaky Snake Questioneers: The Why Files Series: Exploring Flight! | All About Plants! | The Science of Baking | Bug Bonanza! | Rockin’ Robots! Questioneers: Ada Twist, Scientist Series: Ghost Busted | Show Me the Bunny | Ada Twist, Scientist: Brainstorm Book | 5-Minute Ada Twist, Scientist Stories The Questioneers Big Project Book Series: Iggy Peck’s Big Project Book for Amazing Architects | Rosie Revere’s Big Project Book for Bold Engineers | Ada Twist’s Big Project Book for Stellar Scientists | Sofia Valdez’s Big Project Book for Awesome Activists | Aaron Slater’s Big Project Book for Astonishing Artists


Book Synopsis The Science of Baking (Ada Twist, Scientist: The Why Files #3) by : Andrea Beaty

Download or read book The Science of Baking (Ada Twist, Scientist: The Why Files #3) written by Andrea Beaty and published by Abrams. This book was released on 2022-09-06 with total page 88 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the New York Times bestselling creator of the Questioneers, Andrea Beaty, and author Theanne Griffithcomes The Science of Baking (Ada Twist, Scientist: The Why Files), a nonfiction early-reader book based on the Netflix series! How does a cake bake? What’s the difference between baking soda and baking powder? And why is it so important to measure the different ingredients in a recipe? Ada Twist, Scientist: The Why Files is the perfect nonfiction resource for all these questions and more. Based on the bestselling series and the Netflix show, this nonfiction series is perfect for the youngest scientists of tomorrow as they learn along with Ada. Designed in a scrapbook format, these books combine art from the show, illustrations, and photography to bring simple science concepts to life. Check out all the books in the Questioneers Series: The Questioneers Picture Book Series: Iggy Peck, Architect | Rosie Revere, Engineer | Ada Twist, Scientist | Sofia Valdez, Future Prez | Aaron Slater, Illustrator | Lila Greer, Teacher of the Year The Questioneers Chapter Book Series: Rosie Revere and the Raucous Riveters | Ada Twist and the Perilous Pants | Iggy Peck and the Mysterious Mansion | Sofia Valdez and the Vanishing Vote | Ada Twist and the Disappearing Dogs | Aaron Slater and the Sneaky Snake Questioneers: The Why Files Series: Exploring Flight! | All About Plants! | The Science of Baking | Bug Bonanza! | Rockin’ Robots! Questioneers: Ada Twist, Scientist Series: Ghost Busted | Show Me the Bunny | Ada Twist, Scientist: Brainstorm Book | 5-Minute Ada Twist, Scientist Stories The Questioneers Big Project Book Series: Iggy Peck’s Big Project Book for Amazing Architects | Rosie Revere’s Big Project Book for Bold Engineers | Ada Twist’s Big Project Book for Stellar Scientists | Sofia Valdez’s Big Project Book for Awesome Activists | Aaron Slater’s Big Project Book for Astonishing Artists

Baked Products

Baked Products

Author: Stanley P. Cauvain

Publisher: John Wiley & Sons

Published: 2008-04-15

Total Pages: 240

ISBN-13: 1405171529

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Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry. First establishing an understanding of the key characteristics which unite existing baked product groups, the authors move on to discuss product development and optimisation, providing the reader with coverage of: Key functional roles of the main bakery ingredients Ingredients and their influences Heat transfer and product interactions Opportunities for future product development Baked Products is a valuable practical resource for all food scientists and food technologists within bakery companies, ingredient suppliers and general food companies. Libraries in universities and research establishments where food science and technology is studied and taught will find the book an important addition to their shelves.


Book Synopsis Baked Products by : Stanley P. Cauvain

Download or read book Baked Products written by Stanley P. Cauvain and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry. First establishing an understanding of the key characteristics which unite existing baked product groups, the authors move on to discuss product development and optimisation, providing the reader with coverage of: Key functional roles of the main bakery ingredients Ingredients and their influences Heat transfer and product interactions Opportunities for future product development Baked Products is a valuable practical resource for all food scientists and food technologists within bakery companies, ingredient suppliers and general food companies. Libraries in universities and research establishments where food science and technology is studied and taught will find the book an important addition to their shelves.

Baking Science and Technology

Baking Science and Technology

Author: Ernst John Pyler

Publisher:

Published: 1952

Total Pages: 410

ISBN-13:

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Book Synopsis Baking Science and Technology by : Ernst John Pyler

Download or read book Baking Science and Technology written by Ernst John Pyler and published by . This book was released on 1952 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt:

A Good Bake

A Good Bake

Author: Melissa Weller

Publisher: Knopf

Published: 2020-11-17

Total Pages: 498

ISBN-13: 1524733431

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From the James Beard Award nominee, a comprehensive baking bible for the twenty-first century, with 120 scientifically grounded recipes for sweet and savory baked goods anyone can master. "A very good combination: Baking science all of us can understand and a splendid collection of recipes. . . . A baker’s must!” —Dorie Greenspan, author of Dorie's Cookies and Everyday Dorie Melissa Weller is the baking superstar of our time. As the head baker at some of the best restaurants in the country, her takes on chocolate babka and sticky buns brought these classics back to life and kicked off a nationwide movement. In A Good Bake, Weller shares her meticulously honed, carefully detailed recipes for producing impossibly delicious--and impossibly beautiful--baked goods. A chemical engineer before she became a baker, Weller uses her scientific background to explain the whys and hows of baking, so home cooks can achieve perfect results every time. Here are recipes both sweet (Pumpkin Layer Cake with Salted Caramel Buttercream and Brown Sugar Frosting) and savory (Khachapuri with Cheese, Baked Egg, and Nigella Seeds); beloved classics (Croissants and Chocolate Babka) and new sure-to-be favorites (Milk Chocolate and Raspberry Blondies)--as well as Salted Caramel Sticky Buns, of course . . . all written and tested for even the most novice home baker to re-create. With gorgeous photographs by the award-winning Johnny Miller, and tutorials that demystify all of the stuff that sounds complicated, like working with yeast, sourdough starters, and laminating dough Weller's book is the one guide every home baker needs.


Book Synopsis A Good Bake by : Melissa Weller

Download or read book A Good Bake written by Melissa Weller and published by Knopf. This book was released on 2020-11-17 with total page 498 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the James Beard Award nominee, a comprehensive baking bible for the twenty-first century, with 120 scientifically grounded recipes for sweet and savory baked goods anyone can master. "A very good combination: Baking science all of us can understand and a splendid collection of recipes. . . . A baker’s must!” —Dorie Greenspan, author of Dorie's Cookies and Everyday Dorie Melissa Weller is the baking superstar of our time. As the head baker at some of the best restaurants in the country, her takes on chocolate babka and sticky buns brought these classics back to life and kicked off a nationwide movement. In A Good Bake, Weller shares her meticulously honed, carefully detailed recipes for producing impossibly delicious--and impossibly beautiful--baked goods. A chemical engineer before she became a baker, Weller uses her scientific background to explain the whys and hows of baking, so home cooks can achieve perfect results every time. Here are recipes both sweet (Pumpkin Layer Cake with Salted Caramel Buttercream and Brown Sugar Frosting) and savory (Khachapuri with Cheese, Baked Egg, and Nigella Seeds); beloved classics (Croissants and Chocolate Babka) and new sure-to-be favorites (Milk Chocolate and Raspberry Blondies)--as well as Salted Caramel Sticky Buns, of course . . . all written and tested for even the most novice home baker to re-create. With gorgeous photographs by the award-winning Johnny Miller, and tutorials that demystify all of the stuff that sounds complicated, like working with yeast, sourdough starters, and laminating dough Weller's book is the one guide every home baker needs.