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Understanding
BAKING
T H I R D E D I T I O N
THE ART AND
SCIENCE OF BAKING
JOSEPH AMENDOLA
NICOLE REES

PREFACE
When first published, Understanding Baking was one of the few resources
available to the common professional baker that seriously attempted
to address the science behind the bakery recipe, be it chemistry,
physics, or biology. This edition has been thoroughly revised, maintaining
that original intent, but with several new goals in mind.
The first, obviously, was to update and expand the scientific material.
Newer ingredients such as osmotolerant instant active dry yeast are
clearly defined, while discussions of staple ingredients such as chocolate
are expanded to reflect changes in manufacturing and usage.
Second, products and production methods have been updated to reflect
current trends. When Understanding Baking first emerged, a primary
concern of the baking industry and hence, the young baker, was
the mastery of large-scale production. Automated equipment, mixes,
and time-saving methods were regarded with enthusiasm as the way
of the future, liberating the baker from round-the-clock toil. And, today,
in a bit of mixed blessing, most of the baked goods consumed in
America do indeed come from large, state-of-the-art industrial plants.
However, certain very popular movements in modern pastry and
breadmaking seem to be heading, not forward into some brave new
world of baking, but backward toward craft, quality ingredients, and
uncompromised flavor.

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