and Engineering Third Edition by Samuel A. Matz
Contents
The Materials of Baking: Ingredients from wheat. Ingredients from other grains.
Leaveners and yeast foods. Shortenings emulsifiers and antioxidants.
Sweeteneers and malt syrup. Water and salt. Ingredients from milk and eggs.
Fruits, vegetables and nuts. Spices flavors and colors. Other Ingredients.
Formulas and Processes: Unleavened bakery products. Products leavened
with water vapor. Air-leavened products. Chemically leavened bread and rolls,
sweet goods. Yeast-leavened plain bread and rolls. Continuous semi-continuous
and expedited doughs. Variety breads. Yeast-leavened sweet doughs.
Other yeast-leavened products.
Adjuncts: Washes, glazes, icings, marshmallow, streusels, pastas, fillings, etc.
Equipment and Engineering: Bulk handling of ingredients. Weighing and metering equipment.
Mixers and mixing. Dividing, rounding, sheeting, and laminating. Fermentation enclosures
and brew equipment. Forming and molding bread-like products, cookies and crackers.
Forming other products. Ovens and baking. Fryers and frying. Pans, panhandling equipment,
and slicers. Applicators for adjuncts. Packaging materials and equipment.
Other Technical Considerations: Preservation methods. Computerization in plant
and laboratory. Sanitation and safety.
Index.
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