Chemistry of Cooking

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	1 Introduction
2 Essential Ideas
	3 Essential Ideas Introduction
	4 Phases and Classification of Matter
	5 Physical and Chemical Properties
	6 Measurements
	7 Measurement Uncertainty, Accuracy, and Precision
	8 Mathematical Treatment of Measurement Results
	9 Energy Basics
	10 Calorimetry
11 Atoms, Molecules, and Ions
	12 The Periodic Table
	13 Atoms, Molecules, and Ions
	14 Atomic Structure and Symbolism
	15 Chemical Formulas
	16 Molecular and Ionic Compounds
17 Cooking Techniques: Thickening and Concentrating Flavors
	18 Viscosity
	19 Thickening Agents
	20 Types of Thickening Agents
	21 Coagulation
	22 Gelatinization
	23 Crystallization
	24 Non-traditional thickeners
	25 Sauces
	26 Low-temperature and sous-vide
27 Understanding Ingredients: Flour
	28 Introduction -- Understanding Ingredients
	29 The History of Wheat Flour
	30 Milling of Wheat
	31 Flour Streams and Types of Wheat Flour
	32 Flour Terms and Treatments
	33 Flour Additives
	34 Whole Grain and Artisan Milling
	35 Flour in Baking
	36 Rye Flour
	37 Other Grains and Flours
38 Understanding Ingredients: Fat
	39 Understanding Fats and Oils
	40 Sources of Bakery Fats and Oils
	41 Major Fats and Oils Used in Bakeries
	42 Functions of Fat in Baking
43 Understanding Ingredients: Sugar
	44 Sugar Chemistry (ADD US)
	45 Sugar Refining
	46 The Application of Sugar
	47 Agave
	48 Glucose/Dextrose
	49 Honey
	50 Malt
	51 Maple Syrup (ADD US)
	52 Sugar Substitutes (ADD US)
53 Understanding Ingredients: Leavening Agents
	54 Catalysis
	55 Introduction to Leavening Agents
	56 Yeast
	57 The Functions of Yeast
	58 Using Yeast in Baking
	59 Introduction to Acid- bases
	60 Brønsted-Lowry Acids and Bases
	61 pH and pOH
	62 Baking Powder
	63 Sodium Bicarbonate
	64 Ammonium Bicarbonate
	65 Water Hardness and pH
66 Understanding Ingredients: Dairy Products
	67 Introduction to Dairy Products
	68 Milk
	69 Milk Products ADD US
	70 Milk in bread baking
	71 Yogurt
	72 Lactose
	73 Cheese
74 Understanding Ingredients: Eggs
	75 Eggs Grade (ADD US)
	76 Composition and Nutrition
	77 Egg Products
	78 The Function of Eggs
	79 Storing Eggs
80 Chocolate
	81 From the Cocoa Bean to the Finished Chocolate
	82 Chocolate Produced for the Baking Industry
	83 Couverture
	84 Definitions and Regulations (ADD US)
85 Understanding Ingredients: Spices
	86 Elements of Taste
	87 Introduction to Salt
	88 Types of Salt
	89 Functions of Salt in Baking
	90 Using Salt in Fermented Doughs
	91 Storing Salt
	92 Introduction to Spices and Other Flavorings
	93 Seasoning and Flavoring
	94 Herbs
	95 Spices
	96 Flavorings in Baking