Enhanced descriptions from Syndetics:

Accessible coverage of the science of baking
Underlying the artistic considerations involved in baking is science, and no other text offers as in-depth coverage of the "whys" of baking as How Baking Works. By helping bakers and pastry chefs better understand the major ingredient groups and reactions ingredients undergo during basic baking techniques, this insightful book 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 such questions as: By doubling the sugar in a pound cake, how does that affect the appearance, flavor, and texture of the end product? Each chapter concludes with helpful review exercises and lab experiments, making this book an engaging learning tool.
Complete with dozens of informative illustrations, How Baking Works is a versatile instructional book for students in culinary and baking programs and professional bakers and pastry chefs.

Table of contents provided by Syndetics

• Preface
• Chapter 1 Introduction to Baking
• Introduction
• The Importance of Accuracy in the Bakeshop
• Balances and Scales
• Weight and Volume Measurements
• The Difference between Weight Ounces and Fluid Ounces.Baker?s Percentages
• The Importance of Controlling Ingredient Temperatures
• Review Questions
• Exercises and Experiments to Try
• Chapter 2 Heat Transfer.Introduction
• Methods of Heat Transfer
• Review Questions
• Exercises and Experiments to Try
• Chapter 3 Overview of the Baking Process
• Introduction
• Setting the Stage for Success
• Stage I Mixing
• Stage II Baking
• Stage III Cooling
• Review Questions
• Exercises and Experiments to Try
• Chapter 4 Sensory Properties of Food
• Introduction
• Appearance
• Flavor
• Texture
• Review Questions
• Exercises and Experiments to Try
• Chapter 5 Wheat Flour
• Introduction
• Wheat Kernel
• Makeup of Flour
• Classifying Wheat
• Particle Size
• Flour and Dough Additives and Treatments
• Commercial Grades of White Flours
• Types of Patent Wheat Flours
• Other Wheat Flours
• Functions of Flour
• Storage of Flours
• Review Questions
• Exercises and Experiments to Try
• Chapter 6 Variety Grains and Flours
• Introduction
• Rye
• Corn
• Oats
• Rice
• Buckwheat
• Spelt
• Soy
• Potato
• Review Questions
• Exercises and Experiments to Try
• Chapter 7 Gluten
• Introduction
• The Unique Nature of Gluten
• Determining Gluten Requirements
• Controlling Gluten Development
• Dough Relaxation
• Review Questions
• Exercises and Experiments to Try
• Chapter 8 Sugar and Other Sweeteners
• Introduction.Sweeteners
• Dry Crystalline Sugars
• Syrups
• Specialty Sweeteners
• Functions of Sweeteners
• Storage and Handling
• Review Questions
• Exercises and Experiments to Try
• Chapter 9 Thickening and Gelling Agents
• Introduction
• The Process of Thickening and Gelling
• Gelatin
• Vegetable Gums
• Starches
• Functions of Thickening and Gelling Agents
• Storage and Handling
• Review Questions
• Exercises and Experiments to Try
• Chapter 10 Fats, Oils, and Emulsifiers
• Introduction
• Chemistry of Fats, Oils, and Emulsifiers
• Hydrogenation
• Fats and Oils
• Functions of Fats, Oils, and Emulsifiers
• Storage and Handling
• Review Questions
• Exercises and Experiments to Try
• Chapter 11 Eggs and Egg Products
• Introduction
• The Makeup of an Egg
• Commercial Classification of Shell Eggs
• Egg Products
• Functions of Eggs
• More on Coagulation?Basic Egg Custard
• More on Aeration?Meringue
• Storage and Handling
• Review Questions
• Exercises and Experiments to Try
• Chapter 12 Milk and Milk Products
• Introduction
• Common Commercial Processes to Milk and Milk Products
• Makeup of Milk
• Milk Products
• Functions of Milk and Milk Products
• Storage and Handling
• Review Questions
• Exercises and Experiments to Try
• Chapter 13 Leavening Agents
• Introduction
• The Process of Leavening
• Leavening Gases
• Yeast Fermentation
• Chemical Leaveners
• Functions of Chemical Leaveners
• Storage and Handling
• Review Questions
• Exercises and Experiments to Try
• Chapter 14 Natural and Artificial Flavorings
• Introduction
• A Brief Review of Flavor
• Flavor Profiles
• Types of Flavorings
• Evaluating New Flavorings
• Storage and Handling
• Review Questions
• Exercises and Experiments to Try
• Chapter 15 Fruit and Fruit Products
• Introduction.How Fruit Is Purchased
• Common Fruits.Fruit Ripening
• Storage and Handling
• Review Questions
• Exercises and Experiments

Author notes provided by Syndetics