Summary of Raw Doughs a Raw Deal and Could Make You Sick
Due: September 5, 2016
The dangers of consuming or handling raw dough or batter are often associated with the
presence of raw egg and the risk of Salmonella. However, according to Lesl
wheat kernel make-up and its endosperm.
Classify common flours and other wheat
products used in bakeshops and describe their
characteristics and uses.
common flour additives and treatments.
HOW BAKING WORKS
Exploring the Fundamentals of Baking Science
CH 2 Heat Transfer
How does heat travel from its source to the food?
main means of heat transfer
ways to control heat transfer
advantages and disadvantages of vario
Chapter 8 Sugar and Other Sweeteners
Ordinary sugar is an extraordinary food!
Sugar is pure sensation, crystallized pleasure!
All human beings share an innate liking for its sweetness, which we first experience in mothers milk, and
which is the taste of t
Chapter 9 Fats Oils & Other Emulsifiers
This unit is about:
Terminology and chemistry of fats, oils, emulsifiers.
Hydrogenation and why its important
Different kinds of fats, oils, emulsifiers and how theyre used.
Fat replacers in baked goods
Handling & s
Chapter 7 Gluten Notes Pages
Getting to Know Gluten
Alton Brown: Give up gluten?
Dr. William Davis, Cardiologist, author of Wheat B
CHAPTER 5 WHEAT FLOUR: Answers to questions for review
1. Wheat is commonly used in the bakeshop primarily because, unlike other flours, it is a good
source of gluten-forming proteins, required for structure. Wheat flour is also preferred because of
CHAPTER 2 ASSIGNMENT RESPONSES
1. Heat is transferred through radiation, conduction, and convection.
3. Radiation is considered a form of indirect heat because the radiating body does not come into
direct contact with the food; instead, radiant heat is tr
25 What is meant by "patient flour"?
26 How does clear flour differ fr_omstraight flour? What is the main use for clear flour?
27 How much higher in protein is the typical high-gluten flour compared with the typical
bread flour? What additives are co
Chapter 5 Review Questions
Due: October 4, 2016
Chapter 5 Questions for Review
1. Why is wheat so commonly used in the bakeshop? Why not flour from another cereal grain?
Wheat is the only cereal grain containing glutenin and gliadin. The two