Paula Figoni is a food scientist and associate professor at the International Baking and Pastry Institute in the College of Culinary Arts at Johnson & Wales University in Providence, Rhode Island. She has more than ten years of experience in product development and food science at The Pillsbury Company and Ocean Spray Cranberries, Inc.

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• Preface viiAcknowledgments xi1 Introduction to Baking 1Introduction 2The Importance of Accuracy in the Bakeshop 2Balances and Scales 3Units of Measure 5Weight and Volume Measurements 5The Difference Between Weight Ounces and Fluid Ounces 7The Difference Between Density and Thickness 8Baker’s Percentages 9The Importance of Controlling Ingredient Temperatures 11The Importance of Controlling Oven Temperatures 12Questions for Review 14Questions for Discussion 14Exercises and Experiments 152 Heat Transfer 19Introduction 20Methods of Heat Transfer 20Questions for Review 26Questions for Discussion 26Exercises and Experiments 273 Overview of the Baking Process 33Introduction 34Setting the Stage for Success 34Stage I: Mixing 36Stage II: Baking 38Stage III: Cooling 44Questions for Review 45Questions for Discussion 46Exercises and Experiments 464 Sensory Properties of Food 57Introduction 58Appearance 58Flavor 61Texture 68Questions for Review 70Questions for Discussion 71Exercises and Experiments 715 Wheat Flour 79Introduction 80The Wheat Kernel 80Makeup of Flour 82Classifying Wheat 83Particle Size 84Flour and Dough Additives and Treatments 85Commercial Grades of White Flours 89Types of Patent Wheat Flours 91Other Wheat Flours 94Functions of Flour 96Storage of Flours 98Questions for Review 99Questions for Discussion 101Exercises and Experiments 1016 Variety Grains and Flours 117Introduction 118Cereal Grains 118Alternative Wheat Grains 122Cereal-Free Grains and Flours 123Questions for Review 126Questions for Discussion 126Exercises and Experiments 1277 Gluten 135Introduction 136The Formation and Development of Gluten 136Determining Gluten Requirements 138Controlling Gluten Development 140Dough Relaxation 150Questions for Review 152Questions for Discussion 153Exercises and Experiments 1548 Sugar and Other Sweeteners 163Introduction 164Sweeteners 164Dry Crystalline Sugars 167Syrups 173Specialty Sweeteners 183Functions of Sweeteners 186Storage and Handling 191Questions for Review 193Questions for Discussion 194Exercises and Experiments 1959 Fats, Oils, and Emulsifiers 213Introduction 214Chemistry of Fats, Oils, and Emulsifiers 214Processing of Fats and Oils 217Fats and Oils 221Functions of Fats, Oils, and Emulsifiers 233Storage and Handling 238Questions for Review 239Questions for Discussion 240Exercises and Experiments 24110 Eggs and Egg Products 257Introduction 258The Makeup of an Egg 258Commercial Classification of Shell Eggs 261Egg Products 263Functions of Eggs 265More on Coagulation: Basic Egg Custard 269More on Aeration: Meringue 272Storage and Handling 275Questions for Review 277Questions for Discussion 278Exercises and Experiments 27911 Leavening Agents 299Introduction 300The Process of Leavening 300Leavening Gases 301Yeast Fermentation 304Chemical Leaveners 308Storage and Handling 313Questions for Review 314Questions for Discussion 315Exercises and Experiments 31512 Thickening and Gelling Agents 323Introduction 324The Process of Thickening and Gelling 324Gelatin 325Vegetable Gums 328Starches 330Functions of Thickening and Gelling Agents 336Storage and Handling 338Questions for Review 340Questions for Discussion 341Exercises and Experiments 34213 Milk and Milk Products 355Introduction 356Common Commercial Processes to Milk and Milk Products 356Makeup of Milk 358Milk Products 359Functions of Milk and Milk Products 365Storage and Handling 366Questions for Review 368Questions for Discussion 368Exercises and Experiments 36914 Nuts and Seeds 377Introduction 378Composition of Nuts, Kernels, and Seeds 378Cost 379Common Nuts, Kernels, and Seeds 380Toasting Nuts 383Storage and Handling 384Questions for Review 386Questions for Discussion 386Exercises and Experiments 38715 Cocoa and Chocolate Products 395Introduction 396Cocoa Beans 396Common Cocoa and Chocolate Products 399Handling Chocolate Products 412Functions of Cocoa and Chocolate Products 414Storage 417Questions for Review 418Questions for Discussion 419Exercises and Experiments 42016 Fruit and Fruit Products 427Introduction 428How Fruit is Purchased 428Common Fruits 434Fruit Ripening 437Storage and Handling 439Questions for Review 441Questions for Discussion 442Exercises and Experiments 44217 Natural and Artificial Flavorings 453Introduction 454A Brief Review of Flavor 454Flavor Profiles 454Types of Flavorings 455Evaluating New Flavorings 462Storage and Handling 463Questions for Review 464Questions for Discussion 464Exercises and Experiments 46518 Baking for Health and Wellness 471Introduction 472Healthful Baking with the Customer in Mind 472Guidelines for a Healthful Diet 473Strategies for Healthful Baking 475Food Allergies 481Questions for Review 487Exercises and Experiments 487Appendix 499Bibliography 503Illustration Credits 504Index 505

Paula Figoni is a food scientist and associate professor at the International Baking and Pastry Institute in the College of Culinary Arts at Johnson & Wales University in Providence, Rhode Island. She has more than ten years of experience in product development and food science at The Pillsbury Company and Ocean Spray Cranberries, Inc.

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• Preface viiAcknowledgments xi1 Introduction to Baking 1Introduction 2The Importance of Accuracy in the Bakeshop 2Balances and Scales 3Units of Measure 5Weight and Volume Measurements 5The Difference Between Weight Ounces and Fluid Ounces 7The Difference Between Density and Thickness 8Baker’s Percentages 9The Importance of Controlling Ingredient Temperatures 11The Importance of Controlling Oven Temperatures 12Questions for Review 14Questions for Discussion 14Exercises and Experiments 152 Heat Transfer 19Introduction 20Methods of Heat Transfer 20Questions for Review 26Questions for Discussion 26Exercises and Experiments 273 Overview of the Baking Process 33Introduction 34Setting the Stage for Success 34Stage I: Mixing 36Stage II: Baking 38Stage III: Cooling 44Questions for Review 45Questions for Discussion 46Exercises and Experiments 464 Sensory Properties of Food 57Introduction 58Appearance 58Flavor 61Texture 68Questions for Review 70Questions for Discussion 71Exercises and Experiments 715 Wheat Flour 79Introduction 80The Wheat Kernel 80Makeup of Flour 82Classifying Wheat 83Particle Size 84Flour and Dough Additives and Treatments 85Commercial Grades of White Flours 89Types of Patent Wheat Flours 91Other Wheat Flours 94Functions of Flour 96Storage of Flours 98Questions for Review 99Questions for Discussion 101Exercises and Experiments 1016 Variety Grains and Flours 117Introduction 118Cereal Grains 118Alternative Wheat Grains 122Cereal-Free Grains and Flours 123Questions for Review 126Questions for Discussion 126Exercises and Experiments 1277 Gluten 135Introduction 136The Formation and Development of Gluten 136Determining Gluten Requirements 138Controlling Gluten Development 140Dough Relaxation 150Questions for Review 152Questions for Discussion 153Exercises and Experiments 1548 Sugar and Other Sweeteners 163Introduction 164Sweeteners 164Dry Crystalline Sugars 167Syrups 173Specialty Sweeteners 183Functions of Sweeteners 186Storage and Handling 191Questions for Review 193Questions for Discussion 194Exercises and Experiments 1959 Fats, Oils, and Emulsifiers 213Introduction 214Chemistry of Fats, Oils, and Emulsifiers 214Processing of Fats and Oils 217Fats and Oils 221Functions of Fats, Oils, and Emulsifiers 233Storage and Handling 238Questions for Review 239Questions for Discussion 240Exercises and Experiments 24110 Eggs and Egg Products 257Introduction 258The Makeup of an Egg 258Commercial Classification of Shell Eggs 261Egg Products 263Functions of Eggs 265More on Coagulation: Basic Egg Custard 269More on Aeration: Meringue 272Storage and Handling 275Questions for Review 277Questions for Discussion 278Exercises and Experiments 27911 Leavening Agents 299Introduction 300The Process of Leavening 300Leavening Gases 301Yeast Fermentation 304Chemical Leaveners 308Storage and Handling 313Questions for Review 314Questions for Discussion 315Exercises and Experiments 31512 Thickening and Gelling Agents 323Introduction 324The Process of Thickening and Gelling 324Gelatin 325Vegetable Gums 328Starches 330Functions of Thickening and Gelling Agents 336Storage and Handling 338Questions for Review 340Questions for Discussion 341Exercises and Experiments 34213 Milk and Milk Products 355Introduction 356Common Commercial Processes to Milk and Milk Products 356Makeup of Milk 358Milk Products 359Functions of Milk and Milk Products 365Storage and Handling 366Questions for Review 368Questions for Discussion 368Exercises and Experiments 36914 Nuts and Seeds 377Introduction 378Composition of Nuts, Kernels, and Seeds 378Cost 379Common Nuts, Kernels, and Seeds 380Toasting Nuts 383Storage and Handling 384Questions for Review 386Questions for Discussion 386Exercises and Experiments 38715 Cocoa and Chocolate Products 395Introduction 396Cocoa Beans 396Common Cocoa and Chocolate Products 399Handling Chocolate Products 412Functions of Cocoa and Chocolate Products 414Storage 417Questions for Review 418Questions for Discussion 419Exercises and Experiments 42016 Fruit and Fruit Products 427Introduction 428How Fruit is Purchased 428Common Fruits 434Fruit Ripening 437Storage and Handling 439Questions for Review 441Questions for Discussion 442Exercises and Experiments 44217 Natural and Artificial Flavorings 453Introduction 454A Brief Review of Flavor 454Flavor Profiles 454Types of Flavorings 455Evaluating New Flavorings 462Storage and Handling 463Questions for Review 464Questions for Discussion 464Exercises and Experiments 46518 Baking for Health and Wellness 471Introduction 472Healthful Baking with the Customer in Mind 472Guidelines for a Healthful Diet 473Strategies for Healthful Baking 475Food Allergies 481Questions for Review 487Exercises and Experiments 487Appendix 499Bibliography 503Illustration Credits 504Index 505

Paula Figoni is a food scientist and associate professor at the International Baking and Pastry Institute in the College of Culinary Arts at Johnson & Wales University in Providence, Rhode Island. She has more than ten years of experience in product development and food science at The Pillsbury Company and Ocean Spray Cranberries, Inc.

Select Guide Rating

• Preface viiAcknowledgments xi1 Introduction to Baking 1Introduction 2The Importance of Accuracy in the Bakeshop 2Balances and Scales 3Units of Measure 5Weight and Volume Measurements 5The Difference Between Weight Ounces and Fluid Ounces 7The Difference Between Density and Thickness 8Baker’s Percentages 9The Importance of Controlling Ingredient Temperatures 11The Importance of Controlling Oven Temperatures 12Questions for Review 14Questions for Discussion 14Exercises and Experiments 152 Heat Transfer 19Introduction 20Methods of Heat Transfer 20Questions for Review 26Questions for Discussion 26Exercises and Experiments 273 Overview of the Baking Process 33Introduction 34Setting the Stage for Success 34Stage I: Mixing 36Stage II: Baking 38Stage III: Cooling 44Questions for Review 45Questions for Discussion 46Exercises and Experiments 464 Sensory Properties of Food 57Introduction 58Appearance 58Flavor 61Texture 68Questions for Review 70Questions for Discussion 71Exercises and Experiments 715 Wheat Flour 79Introduction 80The Wheat Kernel 80Makeup of Flour 82Classifying Wheat 83Particle Size 84Flour and Dough Additives and Treatments 85Commercial Grades of White Flours 89Types of Patent Wheat Flours 91Other Wheat Flours 94Functions of Flour 96Storage of Flours 98Questions for Review 99Questions for Discussion 101Exercises and Experiments 1016 Variety Grains and Flours 117Introduction 118Cereal Grains 118Alternative Wheat Grains 122Cereal-Free Grains and Flours 123Questions for Review 126Questions for Discussion 126Exercises and Experiments 1277 Gluten 135Introduction 136The Formation and Development of Gluten 136Determining Gluten Requirements 138Controlling Gluten Development 140Dough Relaxation 150Questions for Review 152Questions for Discussion 153Exercises and Experiments 1548 Sugar and Other Sweeteners 163Introduction 164Sweeteners 164Dry Crystalline Sugars 167Syrups 173Specialty Sweeteners 183Functions of Sweeteners 186Storage and Handling 191Questions for Review 193Questions for Discussion 194Exercises and Experiments 1959 Fats, Oils, and Emulsifiers 213Introduction 214Chemistry of Fats, Oils, and Emulsifiers 214Processing of Fats and Oils 217Fats and Oils 221Functions of Fats, Oils, and Emulsifiers 233Storage and Handling 238Questions for Review 239Questions for Discussion 240Exercises and Experiments 24110 Eggs and Egg Products 257Introduction 258The Makeup of an Egg 258Commercial Classification of Shell Eggs 261Egg Products 263Functions of Eggs 265More on Coagulation: Basic Egg Custard 269More on Aeration: Meringue 272Storage and Handling 275Questions for Review 277Questions for Discussion 278Exercises and Experiments 27911 Leavening Agents 299Introduction 300The Process of Leavening 300Leavening Gases 301Yeast Fermentation 304Chemical Leaveners 308Storage and Handling 313Questions for Review 314Questions for Discussion 315Exercises and Experiments 31512 Thickening and Gelling Agents 323Introduction 324The Process of Thickening and Gelling 324Gelatin 325Vegetable Gums 328Starches 330Functions of Thickening and Gelling Agents 336Storage and Handling 338Questions for Review 340Questions for Discussion 341Exercises and Experiments 34213 Milk and Milk Products 355Introduction 356Common Commercial Processes to Milk and Milk Products 356Makeup of Milk 358Milk Products 359Functions of Milk and Milk Products 365Storage and Handling 366Questions for Review 368Questions for Discussion 368Exercises and Experiments 36914 Nuts and Seeds 377Introduction 378Composition of Nuts, Kernels, and Seeds 378Cost 379Common Nuts, Kernels, and Seeds 380Toasting Nuts 383Storage and Handling 384Questions for Review 386Questions for Discussion 386Exercises and Experiments 38715 Cocoa and Chocolate Products 395Introduction 396Cocoa Beans 396Common Cocoa and Chocolate Products 399Handling Chocolate Products 412Functions of Cocoa and Chocolate Products 414Storage 417Questions for Review 418Questions for Discussion 419Exercises and Experiments 42016 Fruit and Fruit Products 427Introduction 428How Fruit is Purchased 428Common Fruits 434Fruit Ripening 437Storage and Handling 439Questions for Review 441Questions for Discussion 442Exercises and Experiments 44217 Natural and Artificial Flavorings 453Introduction 454A Brief Review of Flavor 454Flavor Profiles 454Types of Flavorings 455Evaluating New Flavorings 462Storage and Handling 463Questions for Review 464Questions for Discussion 464Exercises and Experiments 46518 Baking for Health and Wellness 471Introduction 472Healthful Baking with the Customer in Mind 472Guidelines for a Healthful Diet 473Strategies for Healthful Baking 475Food Allergies 481Questions for Review 487Exercises and Experiments 487Appendix 499Bibliography 503Illustration Credits 504Index 505