Как работает выпечка: изучение основ ба

PRZEDMIOTEM OFERTY JEST KOD DOSTĘPOWY DO KSIĄŻKI ELEKTRONICZNEJ (EBOOK)

KSIĄŻKA JEST DOSTĘPNA NA ZEWNĘTRZNEJ PLATFORMIE. KSIĄŻKA NIE JEST W POSTACI PLIKU.

For students inbaking and pastry programs and working professional pastry chefs, a thorough understanding of the science behind the methods is essential.Professionals and students alike need to know much more than merely how to follow a pastry recipe and execute basic baking techniques -- in order to develop successful recipes, it is important to also understand the"hows" and "whys" behind each recipe step.How does increasing the sugar in a pound cake affect the appearance, flavor, and texture of the end product? How can you increase browning in rolls without negatively impacting their texture? Can baking soda and baking powder be used interchangeably? This book holds the answers to all these questions and more. Figonileads readers through all the major ingredient groups, from sweeteners, fats, and milk to fruits, chocolate, andleavening agents, and provides clear explanation of how each ingredient functions in the bakeshop and how various ingredients interact with one another to create perfect baked goods. This third edition also includes an all-new chapter on Baking for Health and Wellness, which covers the basics of usingwhole grains, decreasing salt, sugar, and fat, and developing gluten-free, milk-free, and egg-free products for consumers with allergies.In each chapter, learning objectives, end-of-chapter review questions, and lab exercises and experiments encourage sensory analysis and reinforce key concepts.

• Autorzy: Paula I. Figoni
• Wydawnictwo: Wiley Global Education US
• Data wydania: 2010
• Wydanie: 3
• Liczba stron:
• Forma publikacji: ePub (online)
• Język publikacji: angielski
• ISBN: 9781119086918

BRAK MOŻLIWOŚCI POBRANIA PLIKU. Drukowanie: OGRANICZENIE DO 10 stron. Kopiowanie: OGRANICZENIE DO 2 stron.

• Front Matter
• Preface
• A Note About Temperature and Weight Conversions
• Changes to the Third Edition
• About the Exercises and Experiments
• Equipment and Smallwares
• Acknowledgments
• 1: Introduction to Baking
• Chapter Objectives
• Introduction
• The Importance of Accuracy in the Bakeshop
• Balances and Scales
• HELPFUL HINT
• More on Scale Readability
• HELPFUL HINT
• Figure 1.1: Check your scale daily with a known weight to confirm that it is properly calibrated.
• Units of Measure
• TABLE 1.1: EQUIVALENCIES BETWEEN U.S. COMMON/IMPERIAL AND METRIC UNITS
• Weight and Volume Measurements
• How Can an Ounce Scale Provide the Precision of a Gram Scale?
• Figure 1.2: A cup filled with sifted flour (left) will have fewer flour particles and a lower weight per cup while a cup filled with unsifted flour (right) will have more flour particles and a higher weight per cup.
• TABLE 1.2: A COMPARISON OF THE APPROXIMATE WEIGHTS OF 1 PINT AND 1 HALF-LITER OF VARIOUS INGREDIENTS
• The Difference Between Weight Ounces and Fluid Ounces
• HELPFUL HINT
• TABLE 1.3: VOLUMETRIC CONVERSIONS FOR U.S. COMMON UNITS
• The Difference Between Density and Thickness
• HELPFUL HINT
• Figure 1.3: Equal weights of (left to right) glucose corn syrup, sifted pastry flour, and water take up different volumes.
• Figure 1.4: Molasses is thick because molecules do not slide past each other easily.
• What Makes Syrups Dense?
• Baker’s Percentages
• TABLE 1.4: WHOLE WHEAT BREAD FORMULA EXPRESSED IN WEIGHT AND IN BAKER’S PERCENTAGES
• TABLE 1.5: DATE FILLING FORMULA EXPRESSED IN WEIGHT AND IN BAKER’S PERCENTAGES
• TABLE 1.6: WHOLE WHEAT BREAD FORMULA EXPRESSED IN WEIGHT AND IN PERCENTAGE OF TOTAL BATCH
• TABLE 1.7: WHOLE WHEAT BREAD FORMULAS COMPARED BY WEIGHT AND BY BAKER’S PERCENTAGE
• The Importance of Controlling Ingredient Temperatures
• HELPFUL HINT
• The Importance of Controlling Oven Temperatures
• Figure 1.5: Puff pastry baked at different oven temperatures: Left: puff pastry baked at 350°F (175°C); right: the same pastry baked at 400°F (200°C)
• How Important Is Oven Temperature When Baking Cakes?
• Questions for Review
• Questions for Discussion
• Exercises and Experiments
• Exercise: Rye Bread Formulas
• FORMULA 1
• FORMULA 2
• Exercise: Calculating Baker’s Percentages
• BROWN SUGAR SPICE COOKIES
• Experiment: Density and Thickness in Volumetric Measurements
• Objectives
• Materials and Equipment
• Procedure
• Results
• RESULTS TABLE: DENSITY MEASUREMENTS
• Sources of Error
• Conclusions
• 2: Heat Transfer
• Chapter Objectives
• Introduction
• Methods of Heat Transfer
• Radiation
• Figure 2.1: Radiation, conduction, and convection in an oven
• HELPFUL HINT
• TABLE 2.1: RADIANT HEAT TRANSFER OF VARIOUS MATERIALS
• Conduction
• HELPFUL HINT
• HELPFUL HINT
• How to Bake Crustless Bread
• TABLE 2.2: HEAT CONDUCTIVITIES OF VARIOUS MATERIALS
• Copper
• Aluminum
• Why Does Marble Feel Cool to the Touch, Even in a Warm Bakeshop?
• Stainless Steel
• Cast Iron
• Tin
• Glass, Porcelain Enamel, Ceramic, and Stoneware
• Nonstick Surfaces
• Silicone Bakeware, Molds, and Sheets
• Convection
• HELPFUL HINT
• The Invisible Helping Hand
• HELPFUL HINT
• Induction
• Questions for Review
• Questions for Discussion
• Exercises and Experiments
• Exercise: Heat Transfer
• Experiment: Hot Spots in a Conventional Oven
• Objectives
• Products Prepared
• Materials and Equipment
• Formula
• Drop Sugar Cookie Dough
• Method of Preparation
• Procedure
• Results
• Figure 2.2: Sample results for experiment: full sheet pan placed horizontally on center rack in conventional oven
• Figure 2.3
• Figure 2.4
• Sources of Error
• Conclusions
• 3: Overview of the Baking Process
• Chapter Objectives
• Introduction
• Setting the Stage for Success
• When Are Tender Baked Goods Not Moist?
• TABLE 3.1: COMMON MIXING METHODS USED IN THE BAKESHOP
• Stage I: Mixing
• What Is Air?
• The Special Role of Water
• TABLE 3.2: AMOUNT OF WATER IN VARIOUS BAKESHOP INGREDIENTS
• How to Mix Pie Pastry Dough
• How Do Oil and Water Mix in Cake Batters?
• Stage II: Baking
• Figure 3.1: The crumb of baked goods is made of air cells surrounded by porous cell walls.
• 1. Fats Melt
• 2. Gases Form and Expand
• 3. Microorganisms Die
• 4. Sugar Dissolves
• 5. Egg and Gluten Proteins Coagulate
• HELPFUL HINT
• Figure 3.2: The process of egg protein coagulation
• 6. Starches Gelatinize
• Why Do Bagels Shine When They Are Boiled?
• HELPFUL HINT
• 7. Gases Evaporate
• HELPFUL HINT
• 8. Caramelization and Maillard Browning Occur on Crust
• Why Is Steam Injected into Ovens During Bread Baking?
• What Does Microwaved Bread Look and Taste Like?
• 9. Enzymes Are Inactivated
• 10. Changes Occur to Nutrients
• 11. Pectin Breaks Down
• Figure 3.3: Pectin is the cement that holds plant cells to one another in fresh fruit.
• Stage III: Cooling
• HELPFUL HINT
• Questions for Review
• Questions for Discussion
• Exercises and Experiments
• Exercise: Tunneling in Cake Batter
• Experiment: How the Mixing Method Affects the Overall Quality of Muffins
• Objectives
• Products Prepared
• Materials and Equipment
• Formula
• Basic Muffin Batter
• Method of Preparation
• For muffin method, mix ingredients as follows:
• For creaming method, mix ingredients as follows:
• Procedure
• Results
• RESULTS TABLE 1: HEIGHT AND SHAPE OF MUFFINS MIXED USING DIFFERENT METHODS
• RESULTS TABLE 2: SENSORY CHARACTERISTICS OF MUFFINS MIXED USING DIFFERENT METHODS
• Sources of Error
• Conclusions
• Experiment: How the Method of Preparation Affects the Quality of Pound Cake
• Objectives
• Products Prepared
• Materials and Equipment
• Formula
• Shortening Mixture
• Method of Preparation
• Pound Cake Batter
• Method of Preparation
• Method of Preparation
• Procedure
• Results
• RESULTS TABLE 1: CAKES MADE WITH DIFFERENT METHODS OF PREPARATION
• RESULTS TABLE 2: APPEARANCE AND OTHER CHARACTERISTICS OF POUND CAKES MADE WITH DIFFERENT METHODS OF PREPARATION
• Sources of Error
• Conclusions
• 4: Sensory Properties of Food
• Chapter Objectives
• Introduction
• Appearance
• The Perception of Appearance
• Factors Affecting the Perception of Appearance
• Why We See Shadows, but Not Color, in the Dark
• Figure 4.1: Light can be (1) absorbed, (2) reflected, or (3) transmitted through an object.
• Nature of the Light Source
• Figure 4.2: Fluorescent, incandescent, and halogen lights each change the appearance of foods, especially when they vary in brightness (measured in watts).
• What Happens When Light Is Absorbed by Food?
• HELPFUL HINT
• Nature of the Object
• Figure 4.3: Light reflecting off a highly irregular surface appears dull or matte (left), while light reflecting off a smooth surface appears shiny or glossy (right).
• HELPFUL HINT
• Nature of the Surroundings
• Getting Physical
• Flavor
• HELPFUL HINT
• How Chemical Sensory Systems Work
• TABLE 4.1: THE THREE COMPONENTS OF FLAVOR
• What Is a Supertaster?
• The Differences Among Sourness, Bitterness, and Astringency
• Basic Tastes
• Figure 4.4: Taste buds and the perception of basic tastes
• Figure 4.5: These ingredients provide umami flavor. Clockwise from top right: soy sauce, dried mushrooms, dried fish (bonito flakes), dried seaweed, aged blue cheese; center: MSG
• What is Umami?
• TABLE 4.2: NATURAL SOURCES OF UMAMI FLAVOR
• Smell
• Helpful Hints for Evaluating Smell
• Figure 4.6: Olfactory cells and the perception of smell
• Trigeminal Effects
• Why Do Pleasant Smells Bring Tears to Our Eyes?
• Figure 4.7: These ingredients provide trigeminal effects. Clockwise from top: mint leaves, black peppercorns, cinnamon sticks, jalapeno peppers, ginger root
• Figure 4.8: The receptors for trigeminal effects are nerve endings just beneath the surface of the skin.
• Factors Affecting the Perception of Flavor
• TABLE 4.3: FOODS THAT EXHIBIT A TRIGEMINAL EFFECT
• Nature of the Ingredient
• Product Temperature
• HELPFUL HINT
• Product Texture and Consistency
• HELPFUL HINT
• Presence of Other Flavors
• Fat Content
• Texture
• What Does Sound Tell Us about Crispness?
• TABLE 4.4: TEXTURE TERMS FOR DESCRIBING FOOD PRODUCTS
• Questions for Review
• Questions for Discussion
• Exercises and Experiments
• Exercise: Are You A Supertaster?
• Exercise: Ice Cream Storage and Texture
• RESULTS TABLE: A COMPARISON OF THE TEXTURE OF PROPERLY AND IMPROPERLY STORED ICE CREAM
• Exercise: Texture
• RESULTS TABLE: _____________________________________________________
• Experiment: Apple Juice Flavor
• Objectives
• Products Prepared
• Materials and Equipment
• Procedure
• Results
• RESULTS TABLE 1: SOURNESS, BITTERNESS, AND ASTRINGENCY IN APPLE JUICE
• RESULTS TABLE 2: HOW A COMBINATION OF INGREDIENTS AFFECTS FLAVOR PERCEPTION IN APPLE JUICE
• RESULTS TABLE 3: COMPARISON OF FLAVOR AND OVERALL ACCEPTABILITY OF APPLE BEVERAGES WITH UNDILUTED APPLE JUICE
• Sources of Error
• Conclusions
• 5: Wheat Flour
• Chapter Objectives
• Introduction
• The Wheat Kernel
• Figure 5.1: Longitudinal section of a grain of wheat
• More on Whole Grain Products
• What Is Dietary Fiber?
• Figure 5.2: Germinating wheat kernel
• Makeup of Flour
• Figure 5.3: The makeup of bread flour
• What Is Wheat Flour?
• Classifying Wheat
• Additional Ways of Classifying Wheat
• Particle Size
• Flours
• Figure 5.4: Each of these products is a whole grain. Left top: whole wheat pastry flour; bottom: regular whole wheat flour. Right, top to bottom: cracked wheat, wheat kernels (berries), rolled wheat
• Granular Products
• Cracked Kernels
• Whole Kernels
• Flour and Dough Additives and Treatments
• Vitamins and Minerals
• Natural Aging
• Why Is White Flour Enriched?
• Bleaching and Maturing Agents
• TABLE 5.1: FLOUR ADDITIVES AND THEIR EFFECTS ON FLOUR
• How Do Maturing Agents That Strengthen Work?
• Does the Source of Amylase Matter?
• Amylase
• Malted Flours
• What Is Malting?
• What Is in Dough Conditioners?
• Dough Conditioners
• Vital Wheat Gluten
• HELPFUL HINT
• Commercial Grades of White Flours
• Patent Flour
• Clear Flour
• How Is Flour Milled?
• Figure 5.5: Left to right: straight flour, milled from the entire endosperm; clear flour, from just inside the bran layer; and patent flour, from the heart of the endosperm
• Straight Flour
• How Did Patent Flour Get Its Name?
• Types of Patent Wheat Flours
• Bread
• What Is a Falling Number?
• Artisan Bread
• High-Gluten
• HELPFUL HINT
• Pastry
• What If Bread Is Made from Pastry Flour?
• Cake
• Figure 5.6: Different flours in cookie dough result in differences in height and spread. Left: cookies made with pastry flour; right: the same cookies made with cake flour
• HELPFUL HINT
• All-Purpose
• How Important Is Cake Flour When Making Cakes?
• What If a Formula Calls for All-Purpose Flour?
• Other Wheat Flours
• Whole Wheat
• What Is Stone-Ground Flour?
• What Is Semolina Flour?
• Whole White Wheat
• Durum
• Functions of Flour
• Providing Structure
• Why Do Flours Differ in Absorption Values?
• Absorbing Liquids
• Contributing Flavor
• Contributing Color
• Adding Nutritional Value
• Storage of Flours
• HELPFUL HINT
• Questions for Review
• Questions for Discussion
• Exercises and Experiments
• Exercise: Sensory Characteristics of Wheat Flours
• Figure 5.7: (a) Bread flour does not pack well when squeezed; (b) pastry flour packs.
• RESULTS TABLE: WHEAT FLOURS
• Exercise: Wheat Flours as Driers
• Experiment: Different Wheat Flours in Lean Yeast Rolls
• Objectives
• Products Prepared
• Materials and Equipment
• Formula
• Lean Dough
• Method of Preparation
• Procedure
• Results
• RESULTS TABLE 1: YEAST ROLLS MADE WITH DIFFERENT WHEAT FLOURS
• RESULTS TABLE 2: SENSORY CHARACTERISTICS OF YEAST ROLLS MADE WITH DIFFERENT WHEAT FLOURS
• Sources of Error
• Conclusions
• Experiment: Different Flours Used in Rolled Cookies
• Objectives
• Products Prepared
• Materials and Equipment
• Formula
• Rolled Sugar Cookie Dough
• Method of Preparation
• Procedure
• Results
• RESULTS TABLE 1: SUGAR COOKIE DOUGH CONSISTENCY AND HANDLING
• RESULTS TABLE 2: SPREAD AND HEIGHT OF ROLLED SUGAR COOKIES
• RESULTS TABLE 3: SENSORY CHARACTERISTICS OF ROLLED SUGAR COOKIES
• Sources of Error
• Conclusions
• 6: Variety Grains and Flours
• Chapter Objectives
• Introduction
• Figure 6.1: The amount of protein in whole grain variety flours compared with whole wheat flour
• Figure 6.2: Left to right: amaranth, spelt, quinoa
• Cereal Grains
• Rye
• Why Is Rye Bread Often a Sourdough?
• Figure 6.3: Gases evaporate from rye dough earlier in the baking process than they do from wheat dough, and they evaporate even earlier from dough made with all corn flour. The earlier the gases evaporate, the less they are able to contribute to bread rising.
• Figure 6.4: Left to right: pumpernickel, ground from the entire rye kernel; dark rye, from the outer part of the endosperm; medium rye, from the entire endosperm; light rye, from the heart of the endosperm
• Corn
• Oats
• What Is Limewater?
• What’s So Good About Oats?
• Figure 6.5: Different cuts of oatmeal absorb water differently. Clockwise from top left: old-fashioned, quick-cooking, and steel-cut oats
• Rice
• Pearl Millet
• Teff
• Alternative Wheat Grains
• Spelt
• Kamut
• Triticale
• Einkorn and Emmer (Farro)
• Cereal-Free Grains and Flours
• Amaranth
• Buckwheat
• The Nutritional Benefits of Flaxseed
• Flaxseed
• Potato
• Quinoa
• Soy
• Questions for Review
• Questions for Discussion
• Exercises and Experiments
• Exercise: Different Variety Grains
• RESULTS TABLE: VARIETY FLOURS AND MEALS
• Experiment: Different Variety Flours in Lean Yeast Rolls
• Objectives
• Products Prepared
• Materials and Equipment
• Formula
• Lean Dough
• Method of Preparation
• Procedure
• Results
• RESULTS TABLE 1: YEAST ROLLS MADE WITH VARIETY GRAINS
• RESULTS TABLE 2: SENSORY CHARACTERISTICS OF YEAST ROLLS MADE WITH VARIETY GRAINS
• Sources of Error
• Conclusions
• 7: Gluten
• Chapter Objectives
• Introduction
• The Formation and Development of Gluten
• What Does Gluten Look Like?
• How Unique Is Gluten?
• Figure 7.1: Dough visibly becomes smoother, drier, and less lumpy as mixing hydrates and develops the gluten into a strong, cohesive network. Left: dough optimally mixed. Right: dough undermixed
• Figure 7.2: Dough optimally mixed, in stretched windowpane
• Blowing Bubbles
• Determining Gluten Requirements
• Figure 7.3: Different types of yeast breads have different gluten requirements. Artisan bread, top, with its flattened shape, large open grain, and crisp crust requires less gluten, while white Pullman sandwich bread (pain de mie), bottom, requires more.
• Balancing Glutenin and Gliadin
• Figure 7.4: Left: Bucky dough, with too much glutenin for the amount of gliadin, holds its shape but doesn’t stretch easily.
• Figure 7.5: Right: Slack dough, with too little glutenin for the amount of gliadin, is soft and extensible but doesn’t hold its shape well.
• Controlling Gluten Development
• Type of Flour
• Is High-Quality Flour Always Best?
• Amount of Water
• Water Hardness
• When Should “Too Much” Water Be Added to Bread Dough?
• Why Are Some Waters Hard and Some Soft?
• Water pH
• Figure 7.6: The pH scale ranges from 0 to 14, with most foods neutral to acidic.
• Mixing and Kneading
• Controlling Spread in CookiespH
• Figure 7.7: The more baking powder biscuit dough is mixed and kneaded, the less it spreads and slumps and the higher it rises, but the tougher the biscuits. Left to right: not kneaded; lightly kneaded; heavily kneaded biscuit dough
• HELPFUL HINT
• Why Do Tunnels Form in Overmixed Muffins?
• Figure 7.8: Extreme mixing breaks down gluten structure.
• Batter and Dough Temperature
• What Is No-Time Dough?
• Maturing Agents and Dough Conditioners
• Fermentation and Proofing
• Reducing Agents
• Enzyme Activity
• TABLE 7.1: SOURCES OF PROTEASE ACTIVITY IN BREAD BAKING
• What is an Autolyse?
• Tenderizers and Softeners
• Can Overworking Pie Pastry Dough Produce a Tender Crust?
• Does Salt Bleach Flour?
• Salt
• Other Structure Builders
• HELPFUL HINT
• Milk
• Fiber, Bran, Grain Particles, Fruit Pieces, Spices, and the Like
• Dough Relaxation
• More on Dough Relaxation
• Questions for Review
• Questions for Discussion
• Exercises and Experiments
• Exercise: Increasing Gluten Development in Batters and Doughs
• Exercise: Functions of Ingredients in Bread
• Experiment: Amount and Quality of Gluten in Different Flours
• Objectives
• Products Prepared
• Materials and Equipment
• Procedure
• Figure 7.9: In back, rinsing and kneading a gluten ball. In front, gluten balls made from bread, pastry, and cake flours.
• Results
• RESULTS TABLE 1: AMOUNT OF GLUTEN IN FLOURS
• RESULTS TABLE 2: QUALITY OF GLUTEN FROM DIFFERENT FLOURS
• Sources of Error
• Conclusions
• 8: Sugar and Other Sweeteners
• Chapter Objectives
• Introduction
• Sweeteners
• Figure 8.1: Typical representation of the skeletal structures of the monosaccharides glucose and fructose
• Figure 8.2: Detailed representation of the monosaccharides glucose and fructose
• Figure 8.3: Typical representation of the skeletal structures of the disaccharides maltose and sucrose
• What Is Glucose?
• Figure 8.4: Skeletal structures of higher saccharides
• Boiled Confections
• The Hygroscopic Nature of Sugar
• Figure 8.5: Sugar pulls water from starch granules. Bottom left: dry starch with an equal weight of water; bottom right: same weight of granulated sugar; top: liquid prepared by adding the granulated sugar to the starch-water mix.
• Dry Crystalline Sugars
• Regular Granulated Sugar
• Figure 8.6: Sugar particle size ranges for different sugars
• A Brief History of Sugar
• Coarse Sugars
• Figure 8.7: Sugars for garnish. Left: pearl sugar; right: coarse confectioners AA
• How Sugar Is Processed
• Powdered Sugar
• What Is Pearl Sugar?
• What’s in a Name?
• Fondant and Icing Sugars
• Superfine Granulated
• Regular (Soft) Brown Sugar
• Specialty Brown Sugars
• Figure 8.8: Brown sugar. Clockwise from top: regular light brown, dark muscovado, Demerara, and Sucanat
• Noncentrifugal Sugars: Artisan Sugars from Around the World
• Syrups
• Simple Syrup
• TABLE 8.1: COMPOSITION OF COMMON SWEETENERS (%)
• What Is Brix? What Is Baumé?
• Figure 8.9: A hydrometer measuring the sugar concentration (Brix) of a syrup
• Figure 8.10: A drop of liquid being placed on a refractometer for measuring its sugar concentration (Brix)
• Invert Syrup
• Figure 8.11: The inversion of sucrose to invert syrup
• What Is Golden Syrup?
• The Secret behind Chocolate-Covered Cherries
• Figure 8.12: The fondant center in chocolate-covered cherries liquefies from the action of the enzyme invertase.
• Why Invert Syrup Has Special Properties
• Molasses
• HELPFUL HINT
• What Is Treacle?
• Glucose Corn Syrups
• Figure 8.13: Hydrolysis of starch into glucose corn syrup
• The History of Glucose Corn Syrup
• What Is DE?
• High Fructose Corn Syrup
• Making Fudge Smooth and Creamy
• Figure 8.14: Crystal size in fondant and other confections is affected by the addition of glucose corn syrup and other doctoring agents that interfere with sugar crystallization. Left: a microscopic view of coarse crystals in fondant made with no additive; right: smaller crystals in a fondant made with added doctoring agent
• Rice Syrup
• How Safe Is High Fructose Corn Syrup?
• Substituting Honey for Granulated Sugar
• Honey
• Maple Syrup
• How Does Maltose Aid Fermentation?
• Malt Syrup or Extract
• Specialty Sweeteners
• Agave Syrup
• Dextrose
• Doughnut Sugar
• HELPFUL HINT
• Dried Glucose Syrup
• Why Does Dextrose Cool the Tongue?
• What Are Polyols?
• Prepared Fondant
• Isomalt
• HELPFUL HINT
• How Is the Safety of a New Food Ingredient Determined?
• Fructose
• High-Intensity Sweeteners
• Functions of Sweeteners
• Main Functions
• Sweetening
• Tenderizing
• Retaining Moistness and Improving Shelf Life
• Figure 8.15: Sweeteners vary in their sweetness.
• Contributing Brown Color and a Caramelized or Baked Flavor
• Figure 8.16: The amount of sugar affects the volume, shape, and color of pound cakes. Left to right: low amount of sugar, regular amount of sugar, and high amount of sugar
• Where Do Caramelized Burnt Sugar Colors and Flavors Come From?
• TABLE 8.2: COMPARISON OF CARAMELIZATION AND MAILLARD BROWNING
• Assisting in Leavening
• HELPFUL HINT
• HELPFUL HINT
• Providing Bulk and Substance to Fondant and Sugar-Based Confections
• Stabilizing Whipped Egg Foams
• Providing Food for Yeast Fermentation
• Additional Functions
• Adding Flavor
• Leavening Gingerbread
• Reducing Iciness and Hardness in Frozen Desserts
• HELPFUL HINT
• Providing a Source of Acid for Leavening
• Preventing Microbial Growth
• Adding Sheen to Icings
• Promoting a Crisp Crust on Certain Baked Goods
• HELPFUL HINT
• Promoting Spread in Cookies
• Figure 8.17: Recrystallizing sugar forms cracks on cookies during baking.
• Providing Energy for the Body
• Storage and Handling
• HELPFUL HINT
• Substituting Syrup for Sugar
• Questions for Review
• Questions for Discussion
• Exercises and Experiments
• Exercise: Decreasing Browning in Baked Goods and Confections
• Exercise: How Sugar Concentration Affects the Boiling Point of Water
• Exercise: Sensory Characteristics of Sugars and Other Sweeteners
• RESULTS TABLE: SUGARS AND OTHER SWEETENERS
• Experiment: How the Amount of Sugar Affects the Quality of Pound Cake
• Objectives
• Products Prepared
• Materials and Equipment
• Formula
• High-Ratio Pound Cake
• Method of Preparation
• Method of Preparation
• Procedure
• Results
• RESULTS TABLE 1: SIZE AND SHAPE OF HIGH-RATIO POUND CAKES MADE WITH DIFFERENT AMOUNTS OF SUGAR
• RESULTS TABLE 2: SENSORY CHARACTERISTICS OF POUND CAKES MADE WITH DIFFERENT AMOUNTS OF SUGAR
• Sources of Error
• Conclusions
• Experiment: How Different Sweeteners Affect the Quality of Pound Cake
• Objectives
• Products Prepared
• Materials and Equipment
• Procedure
• Method of Preparation
• Results
• RESULTS TABLE 1: SIZE AND SHAPE OF HIGH-RATIO POUND CAKES MADE WITH DIFFERENT TYPES OF SWEETENER
• RESULTS TABLE 2: SENSORY CHARACTERISTICS OF POUND CAKES MADE WITH DIFFERENT SWEETENERS
• Sources of Error
• Conclusions
• 9: Fats, Oils, and Emulsifiers
• Chapter Objectives
• Introduction
• Chemistry of Fats, Oils, and Emulsifiers
• Figure 9.1: Nutrition Facts label for pure canola oil uses the term fat to describe the amount of total lipidsthat is solid fat, liquid oil, and emulsifierscontained in the product
• Figure 9.2: A triglyceride
• The Importance of Omega
• Figure 9.3: Unsaturated and saturated fatty acids
• Figure 9.4: A polyunsaturated fatty acid. This is an omega-3 fatty acid, with the last double bond three carbons in from the omega end of the carbon chain.
• Figure 9.5: A mixed triglyceride, with short, long, straight, and bent fatty acids
• Why Fats Don’t Melt Like Ice
• Figure 9.6: Fatty acid profiles of different fats and oils
• What Makes Saturated Fats Solid?
• Left: saturated fatty acids easily line up to form solid crystals; right: unsaturated fatty acids do not
• Figure 9.7: Close up of a naturally occurring cis fatty acid and a trans fatty acid
• Processing of Fats and Oils
• Extraction and Refining
• What Are Expeller-Pressed Oils?
• Hydrogenation
• Figure 9.8: Hydrogenation of liquid oil into a solid fat
• Figure 9.9: The manufacturer controls the hydrogenation process to achieve the desired consistency. Clockwise, from top: partially hydrogenated liquid shortening, partially hydrogenated plastic shortening, and fully hydrogenated shortening.
• Are Plastic Fats Edible?
• Why Hydrogenate?
• Figure 9.10: Mature soybeans in pod
• How Trans Fat–Free Shortenings and Oils are Processed
• Trans Fat–Free Shortenings and Oils
• What’s the Difference Between Palm Kernel Oil and Palm Oil?
• Cooling and Aeration of Plastic Fats
• HELPFUL HINT
• Fats and Oils
• Butter
• TABLE 9.1: COMMON ADDITIVES TO FATS AND OILS
• How Butter Is Manufactured
• Classifying Butter
• How a Lack of Refrigeration Gave Us Different Styles of Butter
• Makeup of Butter
• HELPFUL HINT
• The Grading of Butter
• HELPFUL HINT
• Lard
• What’s So Unique About Lard?
• Margarine
• HELPFUL HINT
• Makeup of Margarine
• Classifying Margarine
• What Is Oleo?
• Figure 9.11: Melting curves for butter and table margarine
• Figure 9.12: Melting curves for puff pastry, baker’s, and table margarines
• Shortenings
• Classifying Shortening
• HELPFUL HINT
• What Does “High-Ratio” Mean?
• Substituting Between Shortening and Butter
• Oil
• What Is Winterized Oil?
• Olive Oil
• Emulsifiers
• Figure 9.13: Emulsifiers help disperse air throughout cake batter. (a) Butter without added emulsifier (b) Butter with added emulsifier
• What Do Emulsifiers Look Like?
• Figure 9.14: Emulsifiers orient themselves around oil droplets and air bubbles, so that the water-loving head of the molecule dissolves in liquid batter, while the fat-loving tail sticks into oil droplets and air bubbles.
• Functions of Fats, Oils, and Emulsifiers
• Main Functions
• Providing Tenderness
• HELPFUL HINT
• Providing Flakiness in Pastries
• Figure 9.15: Pastry made with chunks of solid fat is flaky, top, while pastry made with oil is mealy, bottom.
• The Rise of Puff Pastry
• Figure 9.16: Puff pastry rises when water in dough evaporates into steam, expanding into gaps between dough layers. Flakiness is inhibited along the pressed edges of this puff pastry.
• How to Make Flaky Pie Crust Tender
• Assisting in Leavening
• HELPFUL HINT
• Contributing Moistness
• Preventing Staling
• Contributing Flavor
• Additional Functions
• Contributing Color
• Providing a Fine Crumb to Baked Goods
• Adding Creaminess to Sauces, Custards, Confections, and Frozen Desserts
• Conducting Heat
• Providing Bulk and Substance to Icings and Fillings
• Promoting Smoothness in Confections
• Blending Flavors and Masking Off Flavors
• Acting as a Release Agent
• Increasing the Softness and Extensibility of Doughs
• HELPFUL HINT
• Thinning Out Me

W tej ofercie kupujesz kod dostępowy umożliwiający dostęp do wskazanej treści. Kod umożliwia dostęp do treści za pomocą przeglądarki WWW, dedykowanej aplikacji iOS (Apple) ze sklepu App Store lub dedykowanej aplikacji Android ze sklepu Play. Kod oraz instrukcje otrzymasz pocztą elektroniczną niezwłocznie po zaksięgowaniu płatności. Brak możliwości pobrania pliku.

Na podstawie art. 38 pkt 13 Ustawy z dnia 30 maja 2014 roku o prawach konsumenta realizując kod dostępowy rezygnujesz z prawa do odstąpienia od umowy zawartej na odległość.

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