Formulas and Processes for Bakers

This book describes formulas and commercial processing methds for making bakery foods. It discusses the effects of chemical and physical factors on characteristics of the finished products, and explains what occurs in doughs and batters during mixing, forming, fermenting, and baking. It explains trouble-shooting procedures for finding the reasons for defects and gives ways to correct the problems. Several bakery products that have been receiving major attention from marketers in recent years are newly described or have been given increased space. Among these are bagels, flat bread (such as focaccia, soft pretzels, and Mexican baked items. A separate chapter on dietetic bakery foods is included. Among the other subjects discussed are: pie crust, strudel, tortillas, matzos, puff pastry, crispbread, eclair shells, cream puffs, popovers, angel food cakes, layer cakes, chiffon cakes, fruitcakes, soda breads, quickbreads, pancakes, crumpets, snack crackers, cupcakes, doughnuts, cookies, continuous and expedited breadmaking, sourdough breads, whole wheat and multigrain breads, rye bread, potato bread, breads with fruit or vegetable ingredients, salt-rising bread, croissants, English muffins, bagels, flatbreads, soft pretzels, plain and roll-in sweet doughs, Danish pastry, pizzas, crisp pretzels, bread crumbs, croutons, stuffing mixes, rusks, saltines, washes, glazes, icings, marshmallow, meringues, sugar paste fillings, streusels, crunch toppings, pan dressings, almond paste, fillings for sweet rolls and pies, toppings for pastries, whipped cream and its substitutes; also, breads and other bakery foods having reduced content of fat, salt, sodium, sugar, calories, and cholesterol, or increased fiber. Also, gluten-free breads, and vegetarian, organic, and natural bakery products.