How Baking Works: Exploring the Fundamentals of Baking Science, 3rd Edition

Provides in-depth coverage of the "whys" of baking, taking students beyond the basic techniques.

Ingredient-oriented approach includes chapters on grains, sweeteners, fats, leavening agents, milk products, natural and artificial flavorings, and much more. Each chapter explains the sensory properties and functions of each ingredient, and applies that knowledge to the baking process.

Completely revised and updated third edition 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 popular baked goods. 

Strong pedagogy includes chapter objectives, end-of-chapter review questions, and exercises that reinforce key concepts, along with lab experiments that bring baking science to life in the kitchen and vividly illustrate the functions of each major ingredient.

Accompanied by a full instructor ancillary package, including PowerPoint slides, a Respondus test bank, and an Instructor's Manual with additional experiments and classroom projects.