Students in culinary and baking programs become professional chefs and bakers/pastry chefs by learning the techniques and procedures to execute dishes. As cooking and baking programs have expanded and the demands from industry have increased, the need to learn the "whys" has become more important. For example, if you double the sugar in a pound cake, how does that affect the appearance, flavor, and texture of the end product? This book takes the future pastry chef and baker through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, etc. work and provides end of chapter exercises and lab experiments to reinforce concepts.

---

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.