{"product_id":"how-baking-works-exploring-the-fundamentals-of-baking-science-9780470392676","title":"How Baking Works: Exploring the Fundamentals of Baking Science","description":"\u003cb\u003eAn up-to-date, comprehensive guide to understanding and applying food science to the bakeshop.\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e \u003cp\u003eThe 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, \u003ci\u003eHow Baking Works, Third Edition\u003c\/i\u003e 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: \u003c\/p\u003e \u003cul\u003e \u003cli\u003eAn introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods\u003c\/li\u003e \u003cli\u003ePractical exercises and experiments that vividly illustrate how different ingredients function\u003c\/li\u003e \u003cli\u003ePhotographs and illustrations that show the science of baking at work\u003c\/li\u003e \u003cli\u003eEnd-of-chapter discussion and review questions that reinforce key concepts and test learning\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eFor both practicing and future bakers and pastry chefs, \u003ci\u003eHow Baking Works, Third Edition\u003c\/i\u003e offers an unrivaled hands-on learning experience.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003ePaula Figoni\u003c\/b\u003e is a food scientist and associate professor at the International Baking and Pastry Institute in the College of Culinary Arts at Johnson \u0026amp; Wales University in 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.\u003c\/p\u003e\u003cbr\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":50616138498322,"sku":"9780470392676","price":40.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/img_c77ce18c-1b88-42b4-8897-6f1d2d7fe84a.jpg?v=1732502303","url":"https:\/\/surprise-castle.myshopify.com\/products\/how-baking-works-exploring-the-fundamentals-of-baking-science-9780470392676","provider":"Surprise Castle","version":"1.0","type":"link"}