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The essential-and accessible-guide to the science of baking Baking is as much a science as an art. That's why, in addition tomastering basic techniques and recipes, every baker must also learnabout the science that underlies the baking craft. Guided bycontemporary baking and pastry research and practice, this newedition of Joseph Amendola's invaluable reference gives readersknowledge that they can apply to their own baking-whether it'sselecting the right flour, understanding how different leaveningagents work, or learning about using new baking ingredients andadditives to enhance favorite recipes. Written in a clear,easy-to-understand style, Understanding Baking is an essentialcompanion for anyone who is serious about baking.
When first published, Understanding Baking was one of the few resources available to the common professional baker that seriously attempted to address the science behind the bakery recipe, be it chemistry, physics, or biology. This edition has been thoroughly revised, maintaining that original intent, but with several new goals in mind. The first, obviously, was to update and expand the scientific material. Newer ingredients such as osmotolerant instant active dry yeast are clearly defined, while discussions of staple ingredients such as chocolate are expanded to reflect changes in manufacturing and usage. Second, products and production methods have been updated to reflect current trends. When Understanding Baking first emerged, a primary concern of the baking industry and hence, the young baker, was the mastery of large-scale production. Automated equipment, mixes, and time-saving methods were regarded with enthusiasm as the way of the future, liberating the baker from round-the-clock toil. And, today, in a bit of mixed blessing, most of the baked goods consumed in America do indeed come from large, state-of-the-art industrial plants. However, certain very popular movements in modern pastry and breadmaking seem to be heading, not forward into some brave new world of baking, but backward toward craft, quality ingredients, and uncompromised flavor. The artisanal bread movement that currently has the entire nation enthralled is a key example of this trend. Even large supermarket chains are rushing to produce their own specialty breads to cash in on the cachet of “artisan.” The old ways are back by popular demand—upscale coffeehouses, specialty bakeries, and restaurants boasting quality local ingredients have crept into almost every town. Our final goal, in this era of television celebrity chefs and vast numbers of magazines devoted to food and fine living, is to make Understanding Baking accessible to a wider audience. Today’s culinary students anticipate working in restaurants, bakeries, or even as selfemployed caterers or personal chefs. This edition of Understanding Baking is meant to be a handbook for all those rookie bakers, as well as a reference for enthusiasts. Whether your lemon meringue pie begins to weep or you need to review the list of foods that prevent gelatin from setting up, Understanding Baking is an easy-to-use reference for the pastry kitchen. Talented and curious amateurs with a desire to under- PREFACE stand the hows and whys can come away (after study and practice, of course!) with good technical skills and the wherewithal to modify recipes for specific ends. Understanding how ingredients interact in the processes of mixing and baking, and why certain proportions and ratios are successful in recipes, means you won’t ever be limited to recipes found in books. In the spirit of the original edition, the text has been kept short and, we hope, succinct. Like the previous edition, this book relies heavily on E. J. Pyler’s two-volume tome, Baking Science & Technology. Though Pyler’s work addresses the complex chemistry of large-scale industrial baking, it summarizes many studies of specific ingredients and processes, providing detailed explanations of the chemistry behind baking.
One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.
The guide to understanding and applying food science in the bakeshop-now in a revised and updated 3rd Edition How Baking Works, 3rd Edition thoroughly covers the entire baking process, emphasizing the "whys" at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of the end product. The coverage also includes scaling and measurements, heat transfer, and sensory properties in baking. Includes hands-on exercises and experiments at the end of each chapter to illustrate the sensory properties of ingredients and their impact on baked goods Covers variety grains, enzymes, starch structure and gelatinization, and gluten structure, and includes an all-new chapter on baking for health and wellness Features end-of-chapter questions that review content and require readers to apply and synthesize what they've learned With explanatory photographs to illustrate the science of baking, How Baking Works, 3rd Edition offers a dynamic, hands-on learning experience for both practicing and future bakers and pastry chefs.
This book is for anyone interested in producing bakery products of consistent quality and low operating costs. This book is also intended to be used as a professional reference. There are many good books available about the art and science of baking. However, these other books do not help an owner or a bakery manager grow their businesses. In the baking industry, all successful businesses begin with quality products. These businesses almost always start in a kitchen, and then the company has to figure out how to keep up with the growing demand for these bakery products. Fortunately, if the company makes prudent decisions, it is possible to drive down operating costs. On the other hand, if the company cannot produce consistent quality; or if the operating costs are out of control, the company will soon be out of the baking business. This handbook should help more and more aspiring bakers sustain their success.

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