C.H.I.P.S. HOME PAGE
SUBJECT LIST
TITLE LIST
MANUAL ORDER FORM
ONLINE ORDER FORM
QUESTIONS COMMENTS

Practical Bakery Science Book
from C.H.I.P.S.

Science of Bakery Products
edited by W. P. Edwards

This basic book explains the science behind bread making and other baked goods.

Science of Bakery Products covers:

  • chemistry of the ingredients
  • flour treatments
  • flour testing
  • baking machinery
  • and more!

Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future.

Contents

Introduction

  • History
  • Language and units
  • Food law

Science

  • Basic science
  • Colligative properties
  • pH
  • Polarimetry
  • The Maillard Reaction
  • Densimetry
  • Refractive index
  • Buffers
  • Analytical chemistry
  • Emulsions
  • The chemistry of oils and fats
  • Water migration
  • The science of proteins
  • The science of starch
  • Nutrition
  • Food allergy and intolerance
  • The science of aerated products

Raw Materials

  • Grains
  • Milling
  • Grades of flour
  • Types of flour
  • Leavening agents
  • Flour treatments
  • Food starch excluding flour
  • Fats
  • Emulsifiers
  • Colors
  • Flavors
  • Antioxidants
  • Sugars
  • Dairy ingredients
  • Gums and gelling agents or hydrocolloids

Analytical Chemistry

  • Methods

Flour Testing

  • Empirical testing regimes

Baking Machinery

  • Mixing
  • Measuring and weighing ingredients
  • Proving and retarding
  • Shaping and Panning
  • Scaling
  • Baking
  • Extrusion

Bread Making

  • The chemistry of dough development
  • The making of bread
  • Other breads
  • Other variants of bread

Products Other than Bread

  • Puff pastry
  • Short pastry
  • Hot water pastry
  • Science of biscuits
  • Science of wafers
  • Cakes
  • Miscellaneous chemically leavened products

Breadmaking Experiments

  • Health and safety
  • Yield
  • Loaf testing
  • Bread making
  • Sponge batter
  • Variations to the recipe
  • Report writing

The Future

  • General outlook
  • Dietary trends

Index

click here to see books of related interest

ORDER NOW

Science of Bakery Products
edited by W. P. Edwards
2007 259 pages $57.95 + shipping
Texas residents please add 6.75 % sales tax

copyright © 1997-2008 Culinary and Hospitality Industry Publications Services