 | Carte electronică – How Baking Works | Paula I. Figoni |
| Data publicării: | 2010 | |
| Categoria: | Culinare | |
| Nr Pag: | 528 | |
| Format: | PDF, EPUB, MOBI | |
| Editura: | John Wiley and Sons Ltd | |
| Limba: | Romana | |
| ISBN: | 9780470392676 | |
| Descarcă cartea: | ||
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| Students in culinary and baking programs become professional chefs and bakers/pastry chefs by learning the techniques and procedures to execute dishes. As cooking and baking programs have expanded and the demands from industry have increased, the need to learn the „whys” has become more important. How Baking Works de Paula I. Figoni descarcă cartea. The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. 1. You decide to make chocolate chip cookies because you are, of course, hungry for chocolate chip cookies. 2. You measure one cup of unsuspecting unsalted room temperature butter, 1/3 cup white granulated sugar, and 1/3 cup packed light brown sugar and add them to the bowl of a stand mixer fitted with a paddle attachment. 3. Introduction to baking – Heat transfer – Overview of the baking process – Sensory properties of food – Wheat flour – Variety grains and flours – Gluten – Sugar and other sweeteners – Fats, oils, and emulsifiers – Eggs and egg products – Leavening agents – Thickening and gelling agents – Milk and milk products – Nuts and seeds – Coca magnetic field is required to create frictional heat. conduction. heat energy transferred w/o direct contact. radiation. direct contact needed to pass heat from one molecule to another. convection. the constant movement of cold currents toward warmer currents. 3 most important gases in baking. air steam carbon dioxide. How Baking Works: Exploring the Fundamentals of Baking Science [Figoni, Paula I.] on Amazon.com. *FREE* shipping on qualifying offers. How Baking Works: Exploring the Fundamentals of Baking Science How Baking Works: Exploring the Fundamentals of Baking Science: Figoni, Paula I.: 9780471268567: Amazon.com: Books Skip to main content.us Hello Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. more fats than proteins. What is the composition of a whole egg? what percentage of a whole egg is the yolk and part is white? 75% water 12% Protein, 10% fat, 2 % Sugar. yolk 1/3 and white 2/3. How do eggs, yooks and whites contribute to baking or the baked product? Structur, tendernes, flavor, color and moisture. Flashcards Learn Test Match Created by rachelmanelas Terms in this set (48) Structure builders/tougheners Hold the volume and shape of baked goods Flour, eggs, cocoa powder, starch Tenderizers Opposite of structure builders Sugars, syrups, fats, oils, leavening agents Moisteners Water, milk, eggs, cream, syrups, oils Driers Opposite of moisteners baking, process of cooking by dry heat, especially in some kind of oven. It is probably the oldest cooking method. Bakery products, which include bread, rolls, cookies, pies, pastries, and muffins, are usually prepared from flour or meal derived from some form of grain. Bread, already a common staple in prehistoric times, provides many For more information about Wiley products, visit our web site at www.wiley.com. Library of Congress Cataloging-in-Publication Data: Figoni, Paula. How baking works: exploring the fundamentals of baking science / Paula Figoni – 3rd ed. p. cm. Includes bibliographical references and index. ISBN 978-0-470-39267-6 (pbk. ); ISBN 978-0-470-39813-5 How Baking Works de Paula I. Figoni descarcă cartea pdf, epub, mobi. How Baking Works: Exploring the Fundamentals of Baking Science, 3rd Edition Paula I. Figoni E-Book Rental (150 Days) 978-0-470-39813-5 October 2010 $21.00 E-Book 978-0-470-39813-5 October 2010 $50.00 Paperback 978-0-470-39267-6 November 2010 $45.00 DESCRIPTION An up-to-date, comprehensive guide to understanding and applying food science to the The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves How Baking Works, Second Edition offers a dynamic, hands-on learning experience to both practicing and future bakers and pastry chefs. About the Author Paula Figoni is a food scientist and associate professor in the International Baking and Pastry Institute in the College of Culinary Arts at Johnson & Wales University, Providence, Rhode Island. 1 / 72 Flashcards Learn Test Match Created by junebug3_022 Terms in this set (72) What is whole wheat flour composed of? Gram, Germ, Endosperm What parts of whole wheat interfere with gluten development? Germ and Bran What is white flour composed of? Endosperm What is another name for white flour? Wheat flour How is gluten formed? water and mixing Definition. storing fruits, like apples, under controlled conditions in warehouse rooms, so they remain fresh for a long time, often up to six months. Term. The browning of cut fresh fruits and vegetables is caused by. Definition. an enzyme called phenolase, naturally present in some fruits. Possible reasons why two flours with the same protein content can form different amounts of gluten:• one is whole wheat flour, the other white flour.• one contains potassium bromate or a bromate replacer and the other does not.• one is treated with chlorine and the other is not.• one is aged, the other freshly milled.• one is from a strain of whTrue or False: evaporated milk is directly interchangeable with sweetened condensed milk. naturally present in the vanilla bean, but also produced from paper pulp and used in artificial vanilla flavoring. adding a volatile oil—lemon or almond oil, in these examples— or other flavoring agent into an alcohol solution. Compared to a single fold (1X) vanilla extract, a two-fold (2X) extract. more because the baking soda weakens gluten. You’re mixing bread dough. It gets firmer and more elastic, then suddenly becomes much softer, slacker, and stickier. This means that the gluten network. is torn as the dough was overmixed; no amount of mixing will return it to its strong, elastic consistency. | ||