Technology of the Materials of Baking

The Chapter titles are: 1) Wheat Flour - Wheat types and varieties - Flour milling - Wheat and flour constituents - Post-milling treatments and additives - Quality tests for flour ~~~ 2) Other grain products - Durum - Rye - Triticale - Corn - Barley - Millet - Oats - Rice - Sorghum - Soybeans - Buckwheat - Multiple grain breads ~~~ 3) Leaveners and yeast foods - Yeast - Yeast foods - Other biological systems - Chemical leavening systems ~~~ 4) Shortenings, emulsifiers, and antioxidants - Natural fats and oils - Shortenings from animal sources - Vegetable shortenings - Processing vegetable oils - Manufacturing specialty products - Test applied to shortenings - Specifications and quality assurance - Emulsifiers - Antioxidants ~~~ 5) Sweeteners and malt syrup - Sucrose, brown sugar, and molasses - Sucrose and invert sugar syrups - Sweeteners derived from corn starch - Malt products - Other sweeteners ~~~ 6) Salt - Salt manufacture - Containers and storage - Types of salt - Solubility - Sa