Pyler's New Classic Baking Resource
from C.H.I.P.S.

Science and Technology
Fourth edition
Volume One
Fundamentals and Ingredients
by E.J. Pyler

Now in its fourth edition, E.J. Pyler's long-awaited classic is available in a brand new format, completely rewritten, but still containing the best information, updated for today's baker and bakery technologist.

Volume One: Fundamentals and Ingredients is now available in this large format, expanded volume. Volume 2: Formulating and Production is also available.

Baking Science and Technology, 4th edition Volume One: Fundamentals and Ingredients contains almost 800 information-packed pages. This edition is illustrated with hundreds of black/white and color photos, drawings, charts and diagrams. This book is an essential tool for all bakery professionals.

Volume One: Fundamentals & Ingredients starts with basic information about the food science disciplines involved in bakery applications. It proceeds into ingredients and the crops from which they are derived. Laboratory instrumentation and a new section on sanitation have also been added.

This volume contains significant new material, including sections about:

  • masa (the dough of tortilla manufacturing)
  • whole grains and their flours
  • allergen control
  • sourdough
  • ingredient systems (mixes, bases and concentrates)
  • greatly expanded coverage of fiber
  • coverage of the characterizing ingredients used to add value, eye appeal and nutrition


Chapter 1: Basic Food Science

  • Carbohydrates
  • Pentosans
  • Fiber
  • Proteins and Enzymes
  • Lipids
  • Physical Chemistry
  • Dough Physics: Colloids and Rheology

Chapter 2: Bakery Ingredients

Major Ingredients

  • Wheat Flour
  • Flour Milling
  • Non-Wheat Flours
  • Masa
  • Sweeteners
  • Bakery Fats and Oils
  • Water

Minor Ingredients

  • Leavening
  • Dairy
  • Eggs
  • Starch
  • Fiber

Micro Ingredients

  • Oxidation, Reduction, Yeast Foods and Buffers
  • Enzymes
  • Gluten
  • Proteins
  • Salt
  • Improvers
  • Antioxidants and Antimicrobials
  • Gums (Hydrocolloids)
  • Enrichment and Fortification

Characterizing Ingredients

  • Fruits
  • Nuts
  • Flavors
  • Spices
  • Colors
  • Cocoa and Chocolate
  • Fabricated Particulates

Ingredient Systems

  • Ingredient Components
  • Ingredient Handling
  • Processing
  • Packaging

Chapter 3: Crops and Their Processing

  • Eight Principal Cereal Grains of Commerce
  • Minor and Pseudocereals and Special Wheats
  • Pulses and Oilseeds
  • Crop Improvement

Chapter 4: Quality Laboratory

  • The Bake Test
  • Physical Dough Testing
  • Physiochemical Tests
  • Enzymatic Activity Methods
  • Determination of Sugar
  • Gas Production Methods
  • Miscellaneous Determinations
  • Bread Scoring
  • How To Set Up a Bakery Laboratory

Chapter 5: Sanitation and Regulation

  • Sanitation: A Prerequisite to Safe Food
  • Sanitation, Food Safety and Foodborne Illness
  • Elements of a Good Sanitation Program
  • Regulating Sanitation
  • Developing Sanitation Systems
  • Training and Education
  • Assuring Water Quality and Safety
  • Consition and Cleanliness of Food Contact Surfaces
  • Personal Hygiene and Employee Health
  • Product Protection Programs
  • Chemical Handling and Control
  • Pest Management
  • Verification and Recordkeeping

Appendix: Molecular Drawings


Also available:
Volume 2: Formulating and Production

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Science and Technology • Fourth edition
Volume One: Fundamentals and Ingredients
by E.J. Pyler

2009 • 772 pages • $165.00 + shipping
Texas residents please add 6.75 % sales tax

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