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How Baking Works: Exploring the Fundamentals of Baking Science, 3rd edition.

  • Mã sản phẩm: 0470392673
  • (654 nhận xét)
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  • Publisher:John Wiley & Sons; 3rd edition (November 9, 2010)
  • Language:English
  • Paperback:516 pages
  • ISBN-10:0470392673
  • ISBN-13:978-0470392676
  • Item Weight:2.55 pounds
  • Dimensions:8.4 x 1.1 x 10.7 inches
  • Best Sellers Rank:#40,179 in Books (See Top 100 in Books) #50 in Bread Baking (Books) #1,119 in Textbooks (Books)
  • Customer Reviews:4.7 out of 5 stars 653Reviews
1,428,000 vnđ
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How Baking Works: Exploring the Fundamentals of Baking Science, 3rd edition.
How Baking Works: Exploring the Fundamentals of Baking Science, 3rd edition.
1,428,000 vnđ
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From the Publisher

Variety Grains and Flours

  • Chapter Objectives:

  1. Classify common variety grains and flours used in the bakeshop.
  2. Describe the makeup, characteristics, and uses of common variety grains and flours.
0470392673

Introduction

Wheat is the only common cereal grain with a good amount of gluten-forming proteins, making it the most popular grain for baked goods in North America and in many other parts of the world. Yet other grains and flours are available to the baker. Each has a distinctive flavor and color that contributes to its value. Many also have specific health benefits. Bakeshops that limit their products to those made from common wheat miss the opportunity to provide variety to their customers.

Many variety flours contain as much protein as wheat, or more. However, because the proteins in these flours do not form gluten (except for triticum grains, to a degree, and possibly rye), protein content is not a useful indicator of quality, other than nutritional quality. Figure 6.1 compares the amount of protein in various flours, including whole wheat flour. As with wheat, most cereal grains are low in the essential amino acid lysine.

0470392673

Left to right: amaranth, spelt, quinoa

This chapter discusses many variety flours available to the baker. These flours are classified into three main categories: cereal grains, alternative wheat grains, and cereal-free grains and flours. Those classified by botanists as cereal grains, such as rye and corn, are the edible seeds of agricultural grasses. Cereal grains are high in starch. Figure 6.2 displays spelt, which looks similar to common wheat kernels, and two cereal-free grains, amaranth and quinoa, often used in multigrain breads.

Questions for Review

  1. Name four cereal grains besides wheat that are milled into flours or meals.
  2. What component in rye flour, besides starch, absorbs a large quantity of water as dough forms?
  3. What component in rye flour replaces gluten as the main source of a cohesive structure, with an ability to hold in gases during proofing and baking?

 

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