Preface.
Chapter 1. Introduction to Baking.
Introduction.
The Importance of Accuracy in the Bakeshop.
Balances and Scales.
Units of Measure.
Weight and Volume Measurements.
The Difference between Density and Thickness.
The Difference between Weight Ounces and Fluid Ounces.
Baker's Percentages.
The Importance of Controlling Ingredient Temperatures.
The Importance of Controlling Oven Temperatures.
Exercises and Experiments.
Chapter 2. Heat Transfer.
Introduction.
Methods of Heat Transfer.
Exercises and Experiments.
Chapter 3. Overview of the Baking Process.
Introduction.
Setting the Stage for Success.
Stage I: Mixing.
Stage II: Baking.
Stage III: Cooling.
Exercises and Experiments.
Chapter 4. Sensory Properties of Food.
Introduction.
Appearance.
Flavor.
Texture.
Exercises and Experiments.
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.
Exercises and Experiments.
Chapter 6. Variety Grains and Flours.
Introduction.
Cereal Grains.
Cereal-free Grains and Flours.
Exercises and Experiments.
Chapter 7. Gluten.
Introduction.
The Importance of Gluten.
The Unique Nature of Gluten.
Determining Gluten Requirements.
Controlling Gluten Development.
Dough Relaxation.
Exercises and Experiments.
Chapter 8. Sugar and Other Sweeteners.
Introduction.
Sweeteners.
Dry Crystalline Sugars.
Syrups.
Specialty Sweeteners.
Functions of Sweeteners.
Storage and Handling.
Exercises and Experiments.
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.
Exercises and Experiments.
Chapter 10. Fats, Oils, and Emulsifiers.
Introduction.
Chemistry of Fats, Oils, and Emulsifiers.
Hydrogenation.
Fats and Oils.
Functions of Fats, Oils, and Emulsifiersÿ.
Storage and Handling.
Exercises and Experiments.
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.
Exercises and Experiments.
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.
Exercises and Experiments.
Chapter 13. Leavening Agents.
Introduction.
The Process of Leavening.
Leavening Gases.
Yeast Fermentation.
Chemical Leaveners.
Functions of Chemical Leaveners.
Storage and Handling.
Exercises and Experiments.
Chapter 14. Natural and Artificial Flavorings.
Introduction.
A Brief Review of Flavor.
Flavor Profiles.
Types of Flavorings.
Evaluating New Flavorings.
Storage and Handling.
Exercises and Experiments.
Chapter 15. Fruit and Fruit Products.
Introduction.
How Fruit Is Purchased.
Common Fruits.
Fruit Ripening.
Storage and Handling.
Exercises and Experiments.
Chapter 16. Nuts and Seeds.
Introduction.
Composition of Nuts, Kernels, and Seeds.
Cost.
Common Nuts, Kernels, and Seeds.
Toasting Nuts.
Storage and Handling.
Exercises and Experiments.
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.
Exercises and Experiments.
Bibliography.
Index. |