Nguồn ngoài
Understanding Ingredients for the Canadian Baker
This book is intended to give students a basic understanding of the various types and uses of ingredients used in the baking industry, and how certain ingredients, in particular grains and flours are produced, graded and processed in Canada. Understanding Ingredients for the Canadian Baker is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia’s food service and hospitality industry.
- Tác giả
- BC Cook Articulation Committee
- Nhà xuất bản
- BC Campus
- Nguồn
- LibreTexts
- Giấy phép
- CC BY
- Ngôn ngữ
- EN
Mục lục· 100 mục
- 01: Grains and Flours
- 1.01: The History of Wheat Flour
- 1.02: Agencies Responsible for Wheat and Grain
- 1.03: Classification of Wheat
- 1.04: Milling of Wheat
- 1.05: Flour Streams and Types of Wheat Flour
- 1.06: Flour Terms and Treatments
- 1.07: Flour Additives
- 1.08: Whole Grain and Artisan Milling
- 1.09: Flour in Baking
- 1.10: Rye Flour
- 1.11: Other Grains and Flours
- 1.12: Key Takeaways
- 02: Sweeteners in Baking
- 2.01: Sugar Chemistry
- 2.02: Sugar (Sucrose)
- 2.03: Sugar Refining
- 2.04: Forms of Sugar Used in the Bakeshop
- 2.05: The Application of Sugar
- 2.06: Agave
- 2.07: Glucose Dextrose
- 2.08: Honey
- 2.09: Malt
- 2.10: Maple Syrup
- 2.11: Sugar Substitutes
- 2.12: Key Takeaways
- 03: Fats and Oils
- 3.01: Understanding Fats and Oils
- 3.02: Sources of Bakery Fats and Oils
- 3.03: Major Fats and Oils Used in Bakeries
- 3.04: Functions of Fat in Baking
- 3.05: Key Takeaways
- 04: Leavening Agents
- 4.01: Yeast
- 4.02: Yeast in Baking
- 4.03: Using Yeast
- 4.04: Enzymes
- 4.05: Baking Powder
- 4.06: Sodium Bicarbonate
- 4.07: Cream of Tartar
- 4.08: Ammonium Bicarbonate
- 4.09: Handling Chemically Leavened Products
- 4.10: Key Takeaways
- 05: Eggs
- 5.01: Grading
- 5.02: Composition and Nutrition
- 5.03: Egg Products
- 5.04: The Function of Eggs
- 5.05: Storing Eggs
- 5.06: Key Takeaways
- 06: Dairy Products
- 6.01: Milk
- 6.02: Milk Products
- 6.03: Milk in Bread Baking
- 6.04: Yogurt
- 6.05: Lactose
- 6.06: Cheese
- 6.07: Key Takeaways
- 07: Chocolate and Other Cocoa Products
- 7.01: From the Cocoa Bean to the Finished Chocolate
- 7.02: Chocolate Produced for the Baking Industry
- 7.03: Compound Chocolate
- 7.04: Couverture
- 7.05: Canadian Definitions and Regulations
- 7.06: Dutch Process Cocoa
- 7.07: Viscosity
- 7.08: Storing Chocolate
- 7.09: Key Takeaways
- 08: Nuts and Seeds
- 8.01: Nuts and Nut-like Ingredients
- 8.02: Other Nut Products
- 8.03: Nut Pastes and Butters
- 8.04: Key Takeaways
- 09: Thickening Agents
- 9.01: Types of Thickening Agents
- 10: Water
- 10.01: Water Hardness and pH
- 11: Salt
- 11.01: Functions of Salt in Baking
- 11.02: Types of Salt
- 11.03: Using Salt in Fermented Doughs
- 11.04: Storing Salt
- 11.05: Key Takeaways
- 12: Spices and Other Flavourings
- 12.01: Herbs
- 12.02: Seasoning and Flavouring
- 12.03: Elements of Taste
- 12.04: Flavourings in Baking
- 12.05: Condiments
- 12.06: Spices
- 12.07: Alcohol and Spirits
- 12.08: Key Takeaways
- 13: Fruit
- 13.01: Fresh Fruit
- 13.02: Frozen Fruit
- 13.03: Canned or Bottled Fruit
- 13.04: Partially Dried Fruits
- 13.05: Preserved Fruit
- 13.06: Candied Fruit
- 13.07: Key Takeaways