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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 to mastering basic techniques and recipes, every baker must also learn about the science that underlies the baking craft. Guided by contemporary baking and pastry research and practice, this new edition of Joseph Amendola's invaluable reference gives readers knowledge that they can apply to their own baking-whether it's selecting the right flour, understanding how different leavening agents work, or learning about using new baking ingredients and additives to enhance favorite recipes. Written in a clear, easy-to-understand style, Understanding Baking is an essential companion 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.
This Second Edition builds upon the tested methodologies of the past by incorporating the essentials of our advancing knowledge of food science. Readers get a closehand look at new baking ingredients and additives; the latest in modified starches, fat substitutes, and sweeteners; and the wide variety of gums and thickening agents now being used as substitutes for foods high in calories.
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.
Presents a collection of recipes for a variety of baked goods along with information on equipment, ingredients, and baking methods.
For years, food editors and writers have kept CookWise right by their computers. Now that spot they've been holding for BakeWise can be filled. With her years of experience from big-pot cooking for 140 teenage boys and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley Corriher manages to put two and two together in unique and exciting ways. She describes useful techniques, such as brushing puff pastry with ice water—not just brushing off the flour—making the puff pastry easier to roll. The result? Higher, lighter, and flakier pastry. And you won't find these recipes anywhere else, not even on the Internet. She can help you make moist cakes; flaky pie crusts; shrink-proof perfect meringues that won't leak but still cut like a dream; big, crisp cream puffs; amazing French pastries; light génoise; and crusty, incredibly flavorful, open-textured French breads, such as baguettes and fougasses. BakeWise does not have just a single source of knowledge; Shirley loves reading the works of chefs and other good cooks and shares their information with you, too. She applies not only her expertise but that of the many artisans she admires, such as famous French pastry chefs Gaston Lenôtre and Chef Roland Mesnier, the White House executive pastry chef for twenty-five years; Bruce Healy, author of Mastering the Art of French Pastry; and Bonnie Wagner, Shirley's daughter-in-law's mother. Shirley also retrieves "lost arts" from experts of the past such as Monroe Boston Strause, the pie master of 1930s America. For one dish, she may give you techniques from three or four different chefs plus her own touch of science—“better baking through chemistry.” She adds facts about the right temperature, the right mixing speed, and the right mixing time for the absolutely most stable egg foam, so you can create a light-as-air génoise every time.

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