how baking works

415 Pages·2007·6.52 MB·English

HOW
BAKING
WORKS
Exploring the Fundamentals of Baking Science
S E C O N D E D I T I O N
Paula Figoni
JOHN WILEY & SONS, INC.
ffffiirrss..iinndddd iiiiii 77//2200//0077 22::4466::3399 PPMM
ffffiirrss..iinndddd iiii 77//2200//0077 22::4466::3399 PPMM
HOW
BAKING
WORKS
Exploring the Fundamentals of Baking Science
ffffiirrss..iinndddd ii 77//2200//0077 22::4466::3388 PPMM
ffffiirrss..iinndddd iiii 77//2200//0077 22::4466::3399 PPMM
HOW
BAKING
WORKS
Exploring the Fundamentals of Baking Science
S E C O N D E D I T I O N
Paula Figoni
JOHN WILEY & SONS, INC.
ffffiirrss..iinndddd iiiiii 77//2200//0077 22::4466::3399 PPMM
This book is printed on acid-free paper.
Copyright © 2008 by John Wiley & Sons, Inc. All rights reserved.
Published by John Wiley & Sons, Inc., Hoboken, New Jersey.
Published simultaneously in Canada.
Wiley Bicentennial Logo: Richard J. Pacifico
No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any
form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise,
except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without
either the prior written permission of the Publisher, or authorization through payment of the
appropriate per-copy fee to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers,
MA 01923, 978-750-8400, fax [phone], or on the web at www.copyright.com. Requests to
the Publisher for permission should be addressed to the Permissions Department, John Wiley &
Sons, Inc., 111 River Street, Hoboken, NJ 07030, 201-748-6011, fax [phone], or online at
http://www.wiley.com/go/permissions.
Limit of Liability/Disclaimer of Warranty: While the publisher and author have used their best
efforts in preparing this book, they make no representations or warranties with respect to the
accuracy or completeness of the contents of this book and specifically disclaim any implied
warranties of merchantability or fitness for a particular purpose. No warranty may be created or
extended by sales representatives or written sales materials. The advice and strategies contained
herein may not be suitable for your situation. You should consult with a professional where
appropriate. Neither the publisher nor author shall be liable for any loss of profit or any other
commercial damages, including but not limited to special, incidental, consequential, or other
damages.
For general information on our other products and services, or technical support, please contact
our Customer Care Department within the United States at 800-762-2974, outside the United
States at 317-572-3993 or fax [phone].
Wiley also publishes its books in a variety of electronic formats. Some content that appears in
print may not be available in electronic books.
For more information about Wiley products, visit our Web site at http://www.wiley.com.
Library of Congress Cataloging-in-Publication Data:
Figoni, Paula
How baking works : exploring the fundamentals of baking science /
Paula Figoni.—2nd ed.
p. cm.
Includes bibliographical references and index.
ISBN 978-0-471-74723-9 (pbk. : alk. paper)
1. Baking. I. Title.
TX763.F54 2008
641.7—dc22
2006103521
Printed in the United States of America
10 9 8 7 6 5 4 3 2 1
ffffiirrss..iinndddd iivv 77//2244//0077 1111::2222::2222 AAMM
CONTENTS
PREFACE ix Stage II: Baking 32
Stage III: Cooling 38
CHAPTER 1 Questions for Review 39
Questions for Discussion 40
INTRODUCTION
Exercises and Experiments 40
TO BAKING 1
Introduction 1 CHAPTER 4
The Importance of Accuracy in the Bakeshop 2 SENSORY PROPERTIES
Balances and Scales 2
OF FOOD 49
Units of Measure 3
Introduction 49
Weight and Volume Measurements 4
Appearance 50
The Difference between Density and Thickness 5
Flavor 52
The Difference between Weight Ounces and Fluid Ounces 6
Texture 58
Baker’s Percentages 7
Questions for Review 59
The Importance of Controlling Ingredient Temperatures 8
Questions for Discussion 60
The Importance of Controlling Oven Temperatures 9
Exercises and Experiments 61
Questions for Review 10
Questions for Discussion 10
CHAPTER 5
Exercises and Experiments 11
WHEAT FLOUR 67
CHAPTER 2
Introduction 67
HEAT TRANSFER 15 Wheat Kernel 68
Makeup of Flour 69
Introduction 15
Classifying Wheat 70
Methods of Heat Transfer 15
Particle Size 71
Questions for Review 21
Flour and Dough Additives and
Questions for Discussion 22
Treatments 72
Exercises and Experiments 22
Commercial Grades of White Flours 77
Types of Patent Wheat Flours 79
CHAPTER 3
Other Wheat Flours 82
OVERVIEW OF THE
Functions of Flours 84
BAKING PROCESS 27
Storage of Flours 86
Introduction 27 Questions for Review 87
Setting the Stage for Success 27 Questions for Discussion 88
Stage I: Mixing 29 Exercises and Experiments 89
v
ffttoocc..iinndddd vv 77//2200//0077 22::4488::0011 PPMM
)
vi CONTENTS
CHAPTER 6 Storage and Handling 194
VARIETY GRAINS Questions for Review 194
Questions for Discussion 195
AND FLOURS 101
Exercises and Experiments 196
Introduction 101
Cereal Grains 102
CHAPTER 10
Cereal-Free Grains and Flours 106
FATS, OILS, AND
Questions for Review 109
EMULSIFIERS 205
Questions for Discussion 109
Exercises and Experiments 109 Introduction 205
Chemistry of Fats, Oils, and Emulsifi ers 205
CHAPTER 7 Hydrogenation 207
GLUTEN 117 Fats and Oils 209
Functions of Fats, Oils, and Emulsifi ers 219
Introduction 117
Storage and Handling 224
The Importance of Gluten 117
Questions for Review 225
The Unique Nature of Gluten 118
Questions for Discussion 226
Determining Gluten Requirements 119
Exercises and Experiments 226
Controlling Gluten Development 121
Dough Relaxation 131
CHAPTER 11
Questions for Review 132
EGGS AND EGG
Questions for Discussion 133
PRODUCTS 237
Exercises and Experiments 133
Introduction 237
CHAPTER 8 The Makeup of an Egg 237
SUGAR AND OTHER Commercial Classifi cation of Shell Eggs 240
Egg Products 242
SWEETENERS 139
Functions of Eggs 245
Introduction 139
More on Coagulation—Basic Egg Custard 250
Sweeteners 139
More on Aeration—Meringue 253
Dry Crystalline Sugars 141
Storage and Handling 256
Syrups 147
Questions for Review 257
Specialty Sweeteners 156
Questions for Discussion 258
Functions of Sweeteners 160
Exercises and Experiments 259
Storage and Handling 164
Questions for Review 165
CHAPTER 12
Questions for Discussion 166
MILK AND MILK
Exercises and Experiments 167
PRODUCTS 269
CHAPTER 9 Introduction 269
THICKENING AND Common Commercial Processes to Milk
and Milk Products 269
GELLING AGENTS 177
Makeup of Milk 270
Introduction 177 Milk Products 273
The Process of Thickening and Gelling 178 Functions of Milk and Milk Products 279
Gelatin 179 Storage and Handling 281
Vegetable Gums 182 Questions for Review 283
Starches 185 Questions for Discussion 283
Functions of Thickening and Gelling Agents 192 Exercises and Experiments 283
ffttoocc..iinndddd vvii 77//2200//0077 22::4488::0044 PPMM
)
CONTENTS vii
CHAPTER 13 Questions for Review 336
LEAVENING AGENTS 287 Questions for Discussion 337
Exercises and Experiments 337
Introduction 287
The Process of Leavening 287
CHAPTER 16
Leavening Gases 288
NUTS AND SEEDS 345
Yeast Fermentation 291
Chemical Leaveners 295 Introduction 345
Storage and Handling 301 Composition of Nuts, Kernels, and Seeds 345
Questions for Review 301 Cost 347
Questions for Discussion 302 Common Nuts, Kernels, and Seeds 347
Exercises and Experiments 302 Toasting Nuts 351
Storage and Handling 352
Questions for Review 353
CHAPTER 14
Questions for Discussion 353
NATURAL AND ARTIFICIAL
Exercises and Experiments 353
FLAVORINGS 309
Introduction 309 CHAPTER 17
A Brief Review of Flavor 310
COCOA AND CHOCOLATE
Flavor Profi les 310
PRODUCTS 359
Types of Flavorings 311
Evaluating New Flavorings 316 Introduction 359
Storage and Handling 317 Makeup of Cocoa Beans 360
Questions for Review 318 Common Cocoa and Chocolate Products 363
Exercises and Experiments 318 Handling Chocolate Products 375
Functions of Cocoa and Chocolate Products 376
Storage 379
CHAPTER 15
Questions for Review 380
FRUIT AND FRUIT Questions for Discussion 381
PRODUCTS 323 Exercises and Experiments 381
Introduction 323
How Fruit Is Purchased 323 BIBLIOGRAPHY 387
Common Fruits 329
INDEX 389
Fruit Ripening 333
Storage and Handling 334
ffttoocc..iinndddd vviiii 77//2200//0077 22::4488::0055 PPMM
ffttoocc..iinndddd vviiiiii 77//2200//0077 22::4488::0055 PPMM