Bakery Technology and Engineering

Chapter titles: Section 1. The Materials of Baking 1) Flour 2) Water 3) Leavening Agents 4) Sweeteners 5) Shortenings, Emulsifiers, and Antioxidants 6) Milk Products 7) Eggs 8) Fruits and Nuts 9) Flavors and Colors 10) Minor Ingredients ~~~ Section 2. Formulations and Procedures 11) Formulations and Procedures for Air-leavened, Steam-leavened, and Unleavened Products 12) Formulations and Procedures for Chemically-leavened Bakery Products 13) Formulations and Procedures for Yeast-leavened Bakery Foods 14) Formulas and Procedures for Making Adjuncts 15) Bulk Handling of Ingredients ~~~ Section 3. Engineering 16) Weighing and Measuring Equipment 17) Mixers and Mixing 18) Makeup Equipment 19) Continuous Processing of Bakery Products 20) Fermentation and Proofing Enclosures 21) Ovens and Associated Equipment 22) Slicers 23) Packaging Equipment and Materials 24) Auxillary Equipment 25) Freezing and Other Special Preservation Methods ~~~ Section 4. Technical Functions in Bakery Operations 26) Research and Development 27) Quality Control 28) Nutritional Considerations in Formulating Bakery Products ~~~ Index ~~~ From Wikipedia: Baking is the technique of prolonged cooking of food by dry heat acting by convection, and not by thermal radiation, normally in an oven, but also in hot ashes, or on hot stones.[1] It is primarily used for the preparation of bread, cakes, pastries and pies, tarts, quiches, cookies and crackers. Such items are sometimes referred to as "baked goods," and are sold at a bakery. A person who prepares baked goods as a profession is called a baker. It is also used for the preparation of baked potatoes, baked apples, baked beans, some casseroles and pasta dishes such as lasagna, and various other foods, such as the pretzel. ~~~ Many commercial ovens are provided with two heating elements: one for baking, using convection and conduction to heat the food, and one for broiling or grilling, heating mainly by radiation.