Chapter 1: Introduction to Baking
Introduction
The Importance of Accuracy in Baking
scale
Unit of measurement
Weight and Volume Measurement
Difference between weight ounces and fluid ounces
Difference between density and viscosity
Baker's Percentage
The importance of material temperature control
The Importance of Oven Temperature Control
Review
Discussion
practice

Chapter 2 Heat Transfer
Introduction
Heat transfer method
Review
Discussion
practice

Chapter 3: Baking Overview
Introduction
Preparing for Successful Baking
Step 1: Mixing
Step 2: Baking
Step 3: Cooling
Review
Discussion
practice

Chapter 4 Sensory Evaluation of Food
Introduction
appearance
zest
texture
Review
Discussion
practice

Chapter 5 Flour
Introduction
wheat kernel
Components of wheat flour
Classification of wheat
particle size
Flour and dough additives and management
Commercial grades of white flour
Types of flour
Other flours
Function of flour
Flour storage
Review
Discussion
practice

Chapter 6 Various Grains and Flours
Introduction
grain
Wheat substitute grains
Cereal-Free Grains and Powders
Review
Discussion

Chapter 7 Gluten
Introduction
Formation and development of gluten
Determining Your Gluten Needs
Gluten development regulation
Resting of dough
Review
Discussion
practice

Chapter 8 Sugar and Sweeteners
Introduction
sweetener
dry crystal sugar
syrup
Special sweeteners
Function of sweeteners
Storage and Handling
Review
Discussion
practice

Chapter 9 Fats, Oils, and Emulsifiers
Introduction
The chemical action of fats, oils, and emulsifiers
Processing of fats and oils
fats and oils
Functions of maintenance and emulsifier
Storage and Handling
Review
Discussion
practice

Chapter 10 Eggs and Egg Products
Introduction
Egg composition
Egg processed products
Functions of eggs
Egg Curds: Basic Egg Custard
Aeration: Meringue
Storage and Handling
Review
Discussion
practice

Chapter 11: Bulking Agents
Introduction
expansion process
expanding gas
Yeast fermentation
chemical leavening agents
Storage and Handling
Review
Discussion
practice

Chapter 12 Thickeners and Gelling Agents
Introduction
Concentration and gelation process
gelatin
vegetable gum
starch
Functions of thickeners and gelling agents
Storage and Handling
Review
Discussion
practice

Chapter 13 Milk and Dairy Products
Introduction
General process of milk and dairy products
Composition of milk
dairy products
Functions of milk and dairy products
Storage and Handling
Review
Discussion
practice

Chapter 14 Nuts and Seeds
Introduction
Composition of nuts, grains, and seeds
price
Common nuts, grains, and seeds
Roasted nuts
Storage and Handling
Review
Discussion
practice

Chapter 15 Cocoa and Chocolate Products
Introduction
Cocoa beans
Common cocoa and chocolate products
Handling of chocolate products
Functions of chocolate and chocolate products
custody
Review
Discussion
practice

Chapter 16 Fruits and Fruit Products
Introduction
How to buy fruit
Representative fruits
Fruit ripening
Storage and Handling
Review
Discussion
practice

Chapter 17 Natural and Artificial Flavors
Introduction
A review of flavor
flavor profile
Types of spices
Evaluation of new fragrances
Storage and Handling
Review
Discussion

Chapter 18: Baking for Health and Wellness
Introduction
Healthy baking with customers in mind
Guidelines for a Healthy Diet
Strategies for Healthy Baking
food allergies
Review

supplement
Various conversion tables/problem solutions

The Ultimate Baking Science Textbook for Current and Future Pastry Chefs

People start baking for a variety of reasons.
The joy of creating edible creations with just a few basic ingredients, the bustling atmosphere of a bakery and the smell of delicious bread, and the challenge of creating something that will delight or surprise customers are all reasons.


Whether you do it professionally or as a hobby, the desire to create delicious results is the same.
And the stress you experience when you fail will be the same.
Of course, professional pastry chefs must endure repetitive tasks every day, sometimes under intense time pressure, uncomfortably hot and humid conditions, and long working hours.
Additionally, there is the added challenge of maintaining high quality despite these inconveniences and pressures to meet customer expectations.


Whether it's a hobby or a profession, everyone wants to be satisfied with their results and receive positive feedback from others. To achieve this, acquiring specialized knowledge and practicing techniques is essential, and a solid understanding of the scientific principles of baking is essential.


This book explains all the chemical reactions, essential ingredients, techniques, and methods that occur in baking, and breaks down complex theories about everything from bread and pastry into easy-to-understand terms.