The Art and Science
Third Edition
with DVD
by Claus Schunemann
Baking: The Art and Science covers all facets of baking, including raw materials, ingredients, working methods and processes, standards and quality evaluations. Translated from the German edition.
Contents
Wheat Flour and Its Applications
- Bread Varieties
- Flour and its Baking Qualities
- Baking Additives for Wheat-flour Products
- The Importance of Salt in Baking
- The Leavening of Wheat-flour Doughs
- Dough-handling Process.
- Baking of Wheat-flour Products
- Evaluation of Wheat-flour Products
- How to Maintain the Quality of Wheat-flour Products
- Weight Regulations for Wheat-flour Products
The Use and Application of Rye Flour
- Rye Flour Products
- Rye Flour
- Acidification of Doughs Containing Rye
- Complete Bakery Mixes for Bread
- Preparation of Doughs Containing Rye
- Baking Ovens
- The Baking Process
- Baking Procedure
- Bread Evaluation
- Bread Faults.
- Comparison Between Fresh and Stale Breads
- Mold as a Bread Disease
Production of Whole Grain and Specialty Breads
- Whole-grain Products
- Specialty Bread
- Production of Sliced Bread
- Nutritional Value of Bread
Production of Sweet Yeast-Raised Goods
- Classification and Composition of Yeast-raised Pastries
- Preparation of Fine Yeast Doughs
- Milk and its Significance for the Baking Process
- Sugar and its Significance on the Baking Process
- Fats and their Effect on the Baking Process
- Eggs and their Significance for the Baking Process
- Fillings and Toppings for Yeast Products
- Products Made with Light Fine Yeast Dough
- Products Made with Medium Fine Yeast Dough
- Doughnuts and Other Deep-fried Pastries
- Products Made from Heavy Fine Yeast Dough
- Quality Control for Yeast Products
Products Made with Special Doughs and with Batters
- Production of Puff Pastry, Short Pastry, and Gingerbreads
- Products Made with Batters
- Production of Cakes and Desserts
Index
The DVD, which is enclosed with the book, contains pdf files of the complete book.
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