How baking works : exploring the fundamentals of baking science /
Paula Figoni.
- Second edition.
- xiii, 399 pages : illustrations ; 28 cm
Includes bibliographical references (pages 387-388) and index.
Introduction to Baking -- Introduction -- The Importance of Accuracy in the Bakeshop -- Balances and Scales -- 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 -- Heat Transfer -- Introduction -- Methods of Heat Transfer -- Overview of the Baking Process -- Introduction -- Setting the Stage for Success -- Stage I: Mixing -- Stage II: Baking -- Stage III: Cooling -- Sensory Properties of Food -- Introduction -- Appearance -- Flavor -- Texture -- Wheat Flour -- Introduction -- Wheat Kernel -- Makeup of Flour -- Classifying Wheat -- 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 -- Variety Grains and Flours -- Introduction -- Cereal Grains -- Cereal-free Grains and Flours -- Gluten -- Introduction -- The Importance of Gluten -- The Unique Nature of Gluten -- Determining Gluten Requirements -- Controlling Gluten Development -- Dough Relaxation -- Sugar and Other Sweeteners -- Introduction -- Sweeteners -- Dry Crystalline Sugars -- Syrups -- Specialty Sweeteners -- Functions of Sweeteners -- Thickening and Gelling Agents -- Introduction -- The Process of Thickening and Gelling -- Gelatin -- Vegetable Gums -- Starches -- Functions of Thickening and Gelling Agents -- Fats, Oils, and Emulsifiers -- Introduction -- Chemistry of Fats, Oils, and Emulsifiers -- Hydrogenation -- Fats and Oils -- Functions of Fats, Oils, and Emulsifiersy -- 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 -- Milk and Milk Products -- Introduction -- Common Commercial Processes to Milk and Milk Products -- Makeup of Milk -- Milk Products -- Functions of Milk and Milk Products -- Leavening Agents -- Introduction -- The Process of Leavening -- Leavening Gases -- Yeast Fermentation -- Chemical Leaveners -- Functions of Chemical Leaveners -- Natural and Artificial Flavorings -- Introduction -- A Brief Review of Flavor -- Flavor Profiles -- Types of Flavorings -- Evaluating New Flavorings -- Fruit and Fruit Products -- Introduction -- How Fruit Is Purchased -- Common Fruits -- Fruit Ripening -- Nuts and Seeds -- Introduction -- Composition of Nuts, Kernels, and Seeds -- Cost -- Common Nuts, Kernels, and Seeds -- Toasting Nuts -- Cocoa and Chocolate Products -- Introduction -- Makeup of Cocoa Beans -- Common Cocoa and Chocolate Products -- Handling Chocolate Products -- Functions of Cocoa and Chocolate Products. 1. Unit s. 2. 3. 4. 5. Part icle. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17.
"How Baking Works, Second Edition thoroughly covers the entire baking process, emphasizing the "whys" at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of the end product. The coverage also includes scaling and measurements, heat transfer, and sensory properties in baking."--Publisher's website.