Joseph Amendola's Understanding Baking PDF

By Joseph Amendola

ISBN-10: 0471405469

ISBN-13: 9780471405467

The essential-and accessible-guide to the technological know-how of bakingBaking is as a lot a technological know-how as an paintings. that is why, as well as learning simple innovations and recipes, each baker should also find out about the technological know-how that underlies the baking craft. Guided via modern baking and pastry study and perform, this new version of Joseph Amendola's precious reference provides readers wisdom that they could practice to their very own baking-whether it is choosing the right flour, figuring out how varied leavening brokers paintings, or studying approximately utilizing new baking parts and ingredients to augment favourite recipes. Written in a transparent, easy-to-understand type, knowing Baking is a vital better half for somebody who's thinking about baking.

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Once the oat berries or groats are hulled, they are heat-treated to both soften the groats and to inactivate the enzymes that would eventually cause the fats to become rancid. Rolled oats are groats that have been flattened by passage between two rollers. They are used primarily in cookies, whole-grain breads, streusels, and granola. For quick oats, the groats are cut into pieces before being flattened; they require shorter cooking than rolled Wheat and Grain Flours 29 oats, but are used almost interchangeably in baking.

It also means that products baked with brown sugar will stay moist longer than sucrose-based goods. Unlike granulated sugar, which is over 99 percent pure sucrose, brown sugar ranges from 85 to 92 percent sucrose, along with small amounts of glucose and fructose. Still, the sweetness level of brown sugar, particularly the light ones, mimics granulated sugar. Brown sugar should be tightly packed when measured. It can be substituted for granulated sugar for its distinctive flavor, but its added moisture and lower browning temperature should be considered.

Western cultures tend to use cooked millet as an ingredient in healthy, high-nutrition wheat breads. P O TATO F L O U R Potato flour (ground dried potatoes) or dehydrated potato flakes can be added to wheat flour in low percentages (typically around 3 percent). It can aid in moisture retention, act as an extender, and help to keep bread soft as it ages. Potato flour contains 8 percent protein and is higher in thiamin, riboflavin, and niacin than wheat flour. B U C K W H E AT Buckwheat is not a cereal grain at all, not even a grass.

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Understanding Baking by Joseph Amendola


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