Principles of Breadmaking: Functionality of Raw Materials and Process Steps.Principles of Breadmaking Functionality of Raw Materials and Process Steps Piet Sluimer Published 2005 Hardback 212 pages Price 130.00 [pounds sterling] USA: AACC AACC American Association of Community Colleges (formerly American Association of Junior Colleges) AACC American Association for Clinical Chemistry AACC American Association of Cereal Chemists AACC Anne Arundel Community College Principles of Breadmaking is designed to give the fundamental principles and science behind the baking rules and recipes most bakers, technologists, and students are accustomed to. Functional properties of ingredients and interactions occurring during each step in the baking process are presented in straightforward chemical and physical terms understandable to anyone with a background in baking. The knowledge gained will allow for the optimisation of recipes and processes of all types of bread, including prebaked breads and frozen doughs. Principles of Breadmaking describes the chemistry and basic physics behind a recipe, what happens with ingredients during mixing, the pros and cons pros and cons Noun, pl the advantages and disadvantages of a situation [Latin pro for + con(tra) against] of dough temperatures, conditions for fermentation fermentation, process by which the living cell is able to obtain energy through the breakdown of glucose and other simple sugar molecules without requiring oxygen. Fermentation is achieved by somewhat different chemical sequences in different species of organisms. and proof, and handling of the dough throughout the process. It also describes the transformation of dough into the final product in the oven in terms of heat transfer to the dough and heat transport in the product. By covering the functionality of unit operations Unit operations A structure of logic used for synthesizing and analyzing processing schemes in the chemical and allied industries, in which the basic underlying concept is that all processing schemes can be composed from and decomposed into a series of and raw materials at this level, the reader is given the foundation needed to optimise recipes and the production process. Principles of Breadmaking provides detailed, critical descriptions of the processes involved in creating prebaked breads and frozen doughs. The chapter on prebaked breads discusses cooling, ambient storage, chilled storage, frozen storage, storage in a modified atmosphere Modified atmosphere is a common technical definition that describes the practice of modifying the composition of the internal atmosphere of a package (commonly food packages, but this technique is also used for drugs) in order to improve the shelf life. , and the rebaking process. Moisture migration, solubility solubility Degree to which a substance dissolves in a solvent to make a solution (usually expressed as grams of solute per litre of solvent). Solubility of one fluid (liquid or gas) in another may be complete (totally miscible; e.g. of gases, diffusion of gases, yeast, and drying and condensation are discussed in a chapter dedicated to frozen doughs. Both chapters also include sections on optimising procedures and recipes. Principles of Breadmaking is an essential troubleshooting reference for bakers, food technologists, product developers, millers, ingredient suppliers, and newcomers to the bakery business and related industries. Teaches the baking professional how to optimise the recipe for any type of bread. Describes the functionality of raw materials used in breadmaking. Explains the functionality of mixing, fermentation and proof, baking, and cooling. Includes tables of uses for specific carbohydrates. Provides international comparisons of HACCP HACCP hazard analysis critical control points. experiences in baking. Helps the baking technologist select the optimal conditions for making frozen dough and prebaked bread. Supplies the tools for the best results in baking and rebaking. Details the pros and cons of different dough temperatures. Chapter titles: Chapter 1. Principles in brief. Chapter 2. Basic ingredients. Chapter 3. Optional ingredients. Chapter 4. Mixing. Chapter 5. Fermentation and proof. Chapter 6. Baking and cooling. Chapter 7. Prebaked bread. Chapter 8. Frozen dough. Epilogue ep·i·logue also ep·i·log n. 1. a. A short poem or speech spoken directly to the audience following the conclusion of a play. b. The performer who delivers such a short poem or speech. 2. . Recommended reading. |
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