Download e-book for iPad: Understanding Baking: The Art and Science of Baking by Joseph Amendola

By Joseph Amendola

ISBN-10: 0471405469

ISBN-13: 9780471405467

The essential-and accessible-guide to the technological know-how of baking
Baking is as a lot a technological know-how as an paintings. that is why, as well as learning simple thoughts and recipes, each baker also needs to know about the technology that underlies the baking craft. Guided through modern baking and pastry examine and perform, this new version of Joseph Amendola's valuable reference offers readers wisdom that they could follow to their very own baking-whether it is choosing the right flour, figuring out how diverse leavening brokers paintings, or studying approximately utilizing new baking elements and ingredients to augment favourite recipes. Written in a transparent, easy-to-understand type, figuring out Baking is an important spouse for a person who's thinking about baking.

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Additional info for Understanding Baking: The Art and Science of Baking

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RICE FLOUR Rice flour is produced by grinding uncoated rice. It is used like pastry flour and is a good substitute for wheat flour in food allergy cases as long as the appropriate changes are made in the recipe to accommodate the lack of gluten. Rice flour is traditionally used in some shortbread recipes owing to the fine, sandy texture it produces. CORNMEAL AND CORN FLOUR Cornmeal is available in two colors, yellow and white. Yellow cornmeal is a good source of vitamin A; white cornmeal is not.

If 5 pounds of sugar is used, only a tenth of an ounce of acid is necessary. Remember that the boiling point of a concentrated sugar solution is higher than 212°F; in this formula it will be between 220° and 225°F. Invert sugars that have not been neutralized are slightly acidic. This does not significantly affect the flavor; however, a small amount of baking soda ( 1⁄4 teaspoon for the 5 pounds sugar used above) can be used to neutralize the syrup. CORN SYRUPS AND R E L AT E D P R O D U C T S CORN SYRUP After sugarcane and sugar beets, corn is the next largest food crop used for sugar.

Is a leavener called for in older, European recipes for cookies and crackers. It does not require an acid or alkaline substance to react; it will automatically break down into a gas in the heat of the oven. It cannot be used for all baked goods, however. The gas smells unpleasantly of ammonia, and only the low height and large surface area of cookies guarantee that all of the gas will evaporate before the cooking is complete. 1 14 pH The pH scale. 6 common foods. 9 recipes, it is helpful to consider the acid- Egg yolk ity of the ingredients when choosing a Evaporated milk leavener.

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Understanding Baking: The Art and Science of Baking by Joseph Amendola

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