bAn up-to-date, comprehensive guide to understanding and applying food science to the bakeshop.br br b pThe essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, iHow Baking Works, Third Editioni 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 a variety of baked goods. This detailed and informative guide features p ul liAn introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goodsli liPractical exercises and experiments that vividly illustrate how different ingredients functionli liPhot