How baking works: Exploring the fundamentals of baking science

HOW BAKING WORKS......Page 5
CONTENTS......Page 7
A NOTE ABOUT TEMPERATURE AND WEIGHT CONVERSIONS......Page 11
CHANGES TO THE SECOND EDITION......Page 12
ABOUT THE EXPERIMENTS......Page 13
ACKNOWLEDGMENTS......Page 14
INTRODUCTION......Page 17
BALANCES AND SCALES......Page 18
UNITS OF MEASURE......Page 19
WEIGHT AND VOLUME MEASUREMENTS......Page 20
THE DIFFERENCE BETWEEN DENSITY AND THICKNESS......Page 21
THE DIFFERENCE BETWEEN WEIGHT OUNCES AND FLUID OUNCES......Page 22
BAKER’S PERCENTAGES......Page 23
THE IMPORTANCE OF CONTROLLING INGREDIENT TEMPERATURES......Page 24
THE IMPORTANCE OF CONTROLLING OVEN TEMPERATURES......Page 25
QUESTIONS FOR DISCUSSION......Page 26
METHODS OF HEAT TRANSFER......Page 31
QUESTIONS FOR REVIEW......Page 37
QUESTIONS FOR DISCUSSION......Page 38
SETTING THE STAGE FOR SUCCESS......Page 43
STAGE I: MIXING......Page 45
STAGE II: BAKING......Page 48
STAGE III: COOLING......Page 54
QUESTIONS FOR REVIEW......Page 55
QUESTIONS FOR DISCUSSION......Page 56
INTRODUCTION......Page 65
APPEARANCE......Page 66
FLAVOR......Page 68
TEXTURE......Page 74
QUESTIONS FOR REVIEW......Page 75
QUESTIONS FOR DISCUSSION......Page 76
INTRODUCTION......Page 83
WHEAT KERNEL......Page 84
MAKEUP OF FLOUR......Page 85
CLASSIFYING WHEAT......Page 86
PARTICLE SIZE......Page 87
FLOUR AND DOUGH ADDITIVES AND TREATMENTS......Page 88
COMMERCIAL GRADES OF WHITE FLOURS......Page 93
TYPES OF PATENT WHEAT FLOURS......Page 95
OTHER WHEAT FLOURS......Page 98
FUNCTIONS OF FLOURS......Page 100
STORAGE OF FLOURS......Page 102
QUESTIONS FOR REVIEW......Page 103
QUESTIONS FOR DISCUSSION......Page 104
INTRODUCTION......Page 117
CEREAL GRAINS......Page 118
CEREAL-FREE GRAINS AND FLOURS......Page 122
QUESTIONS FOR DISCUSSION......Page 125
THE IMPORTANCE OF GLUTEN......Page 133
THE UNIQUE NATURE OF GLUTEN......Page 134
DETERMINING GLUTEN REQUIREMENTS......Page 135
CONTROLLING GLUTEN DEVELOPMENT......Page 137
DOUGH RELAXATION......Page 147
QUESTIONS FOR REVIEW......Page 148
QUESTIONS FOR DISCUSSION......Page 149
SWEETENERS......Page 155
DRY CRYSTALLINE SUGARS......Page 157
SYRUPS......Page 163
SPECIALTY SWEETENERS......Page 172
FUNCTIONS OF SWEETENERS......Page 176
STORAGE AND HANDLING......Page 180
QUESTIONS FOR REVIEW......Page 181
QUESTIONS FOR DISCUSSION......Page 182
INTRODUCTION......Page 193
THE PROCESS OF THICKENING AND GELLING......Page 194
GELATIN......Page 195
VEGETABLE GUMS......Page 198
STARCHES......Page 201
FUNCTIONS OF THICKENING AND GELLING AGENTS......Page 208
QUESTIONS FOR REVIEW......Page 210
QUESTIONS FOR DISCUSSION......Page 211
CHEMISTRY OF FATS, OILS, AND EMULSIFIERS......Page 221
HYDROGENATION......Page 223
FATS AND OILS......Page 225
FUNCTIONS OF FATS, OILS, AND EMULSIFIERS......Page 235
STORAGE AND HANDLING......Page 240
QUESTIONS FOR REVIEW......Page 241
QUESTIONS FOR DISCUSSION......Page 242
THE MAKEUP OF AN EGG......Page 253
COMMERCIAL CLASSIFICATION OF SHELL EGGS......Page 256
EGG PRODUCTS......Page 258
FUNCTIONS OF EGGS......Page 261
MORE ON COAGULATION—BASIC EGG CUSTARD......Page 266
MORE ON AERATION—MERINGUE......Page 269
STORAGE AND HANDLING......Page 272
QUESTIONS FOR REVIEW......Page 273
QUESTIONS FOR DISCUSSION......Page 274
COMMON COMMERCIAL PROCESSES TO MILK AND MILK PRODUCTS......Page 285
MAKEUP OF MILK......Page 286
MILK PRODUCTS......Page 289
FUNCTIONS OF MILK AND MILK PRODUCTS......Page 295
STORAGE AND HANDLING......Page 297
QUESTIONS FOR DISCUSSION......Page 299
THE PROCESS OF LEAVENING......Page 303
LEAVENING GASES......Page 304
YEAST FERMENTATION......Page 307
CHEMICAL LEAVENERS......Page 311
QUESTIONS FOR REVIEW......Page 317
QUESTIONS FOR DISCUSSION......Page 318
INTRODUCTION......Page 325
FLAVOR PROFILES......Page 326
T YPES OF FLAVORINGS......Page 327
EVALUATING NEW FLAVORINGS......Page 332
STORAGE AND HANDLING......Page 333
QUESTIONS FOR REVIEW......Page 334
HOW FRUIT IS PURCHASED......Page 339
COMMON FRUITS......Page 345
FRUIT RIPENING......Page 349
STORAGE AND HANDLING......Page 350
QUESTIONS FOR REVIEW......Page 352
QUESTIONS FOR DISCUSSION......Page 353
COMPOSITION OF NUTS, KERNELS, AND SEEDS......Page 361
COMMON NUTS, KERNELS, AND SEEDS......Page 363
TOASTING NUTS......Page 367
STORAGE AND HANDLING......Page 368
QUESTIONS FOR DISCUSSION......Page 369
INTRODUCTION......Page 375
MAKEUP OF COCOA BEANS......Page 376
COMMON COCOA AND CHOCOLATE PRODUCTS......Page 379
HANDLING CHOCOLATE PRODUCTS......Page 391
FUNCTIONS OF COCOA AND CHOCOLATE PRODUCTS......Page 392
STORAGE......Page 395
QUESTIONS FOR REVIEW......Page 396
QUESTIONS FOR DISCUSSION......Page 397
BIBLIOGRAPHY......Page 403
INDEX......Page 405