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- Wiley
More About This Title How Baking Works: Exploring the Fundamentals of Baking Science
English
English
Chapter 1: Introduction to Baking.
Introduction.
The Importance of Accuracy in the Bakeshop.
Balances and Scales.
Weight and Volume Measurements.
The Difference between Weight Ounces and Fluid Ounces.
Baker’s Percentages.
The Importance of Controlling Ingredient Temperatures.
Review Questions.
Exercises and Experiments to Try.
Chapter 2: Heat Transfer.
Introduction.
Methods of Heat Transfer.
Review Questions.
Exercises and Experiments to Try.
Chapter 3: Overview of the Baking Process.
Introduction.
Setting the Stage for Success.
Stage I: Mixing.
Stage II: Baking.
Stage III: Cooling.
Review Questions.
Exercises and Experiments to Try.
Chapter 4: Sensory Properties of Food.
Introduction.
Appearance.
Flavor.
Texture.
Review Questions.
Exercises and Experiments to Try.
Chapter 5: Wheat Flour.
Introduction.
Wheat Kernel.
Makeup of Flour.
Classifying Wheat.
Particle Size.
Flour and Dough Additives and Treatments.
Commercial Grades of White Flours.
Types of Patent Wheat Flours.
Other Wheat Flours.
Functions of Flour.
Storage of Flours.
Review Questions.
Exercises and Experiments to Try.
Chapter 6: Variety Grains and Flours.
Introduction.
Rye.
Corn.
Oats.
Rice.
Buckwheat.
Spelt.
Soy.
Potato.
Review Questions.
Exercises and Experiments to Try.
Chapter 7: Gluten.
Introduction.
The Unique Nature of Gluten.
Determining Gluten Requirements.
Controlling Gluten Development.
Dough Relaxation.
Review Questions.
Exercises and Experiments to Try.
Chapter 8: Sugar and Other Sweeteners.
Introduction.
Sweeteners.
Dry Crystalline Sugars.
Syrups.
Specialty Sweeteners.
Functions of Sweeteners.
Storage and Handling.
Review Questions.
Exercises and Experiments to Try.
Chapter 9: Thickening and Gelling Agents.
Introduction.
The Process of Thickening and Gelling.
Gelatin.
Vegetable Gums.
Starches.
Functions of Thickening and Gelling Agents.
Storage and Handling.
Review Questions.
Exercises and Experiments to Try.
Chapter 10: Fats, Oils, and Emulsifiers.
Introduction.
Chemistry of Fats, Oils, and Emulsifiers.
Hydrogenation.
Fats and Oils.
Functions of Fats, Oils, and Emulsifiers.
Storage and Handling.
Review Questions.
Exercises and Experiments to Try.
Chapter 11: Eggs and Egg Products.
Introduction.
The Makeup of an Egg.
Commercial Classification of Shell Eggs.
Egg Products.
Functions of Eggs.
More on Coagulation—Basic Egg Custard.
More on Aeration—Meringue.
Storage and Handling.
Review Questions.
Exercises and Experiments to Try.
Chapter 12: Milk and Milk Products.
Introduction.
Common Commercial Processes to Milk and Milk Products.
Makeup of Milk.
Milk Products.
Functions of Milk and Milk Products.
Storage and Handling.
Review Questions.
Exercises and Experiments to Try.
Chapter 13: Leavening Agents.
Introduction.
The Process of Leavening.
Leavening Gases.
Yeast Fermentation.
Chemical Leaveners.
Functions of Chemical Leaveners.
Storage and Handling.
Review Questions.
Exercises and Experiments to Try.
Chapter 14: Natural and Artificial Flavorings.
Introduction.
A Brief Review of Flavor.
Flavor Profiles.
Types of Flavorings.
Evaluating New Flavorings.
Storage and Handling.
Review Questions.
Exercises and Experiments to Try.
Chapter 15: Fruit and Fruit Products.
Introduction.
How Fruit Is Purchased.
Common Fruits.
Fruit Ripening.
Storage and Handling.
Review Questions.
Exercises and Experiments to Try.
Chapter 16: Nuts and Seeds.
Introduction.
Composition of Nuts, Kernels, and Seeds.
Cost.
Common Nuts, Kernels, and Seeds.
Toasting Nuts.
Storage and Handling.
Review Questions.
Exercises and Experiments to Try.
Chapter 17: Cocoa and Chocolate Products.
Introduction.
Makeup of Cocoa Beans.
Common Cocoa and Chocolate Products.
Handling Chocolate Products.
Functions of Cocoa and Chocolate Products.
Storage and Handling.
Review Questions.
Exercises and Experiments to Try.
Bibliography.
Index.
