Download or read book Bread Science written by Emily Buehler and published by . This book was released on 2021 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bread Science is the complete how-to guide to bread making. It covers the entire process in detail. With over 250 photos and illustrations, it makes bread making approachable and fun. Learn how to . . .-use preferments to increase the flavor of your bread,-create and maintain your own sourdough starter,-mix a well-balanced dough and knead it to perfection,-give your dough additional strength with a folding technique,-shape smooth, symmetric boules, batards, and baguettes,-modify your oven to make it better for baking bread, and more.In addition to the craft, Bread Science explains the science behind bread making, from fermentation reactions to yeast behavior, gluten structure, gas retention, and more. If you like to understand why things happen, Bread Science is for you.The 15th anniversary edition contains all the great content of the original edition, with a beautiful new cover.
Download or read book Bread Science written by Emily Jane Buehler and published by . This book was released on 2006-01-01 with total page 254 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Science of Bakery Products written by William P Edwards and published by Royal Society of Chemistry. This book was released on 2015-10-09 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable and the chemistry behind these processes is equally fascinating. The Science of Bakery Products explains the science behind bread making and other baked goods. It looks at the chemistry of the ingredients, flour treatments, flour testing and baking machinery. Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.
Download or read book The Chemistry of Breadmaking written by James Grant and published by . This book was released on 1912 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Breadmaking written by Stanley P. Cauvain and published by Elsevier. This book was released on 2012-04-25 with total page 831 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. With comprehensively updated and revised coverage, including six new chapters, the second edition helps readers to understand the latest developments in bread making science and practice. The book opens with two introductory chapters providing an overview of the breadmaking process. Part one focuses on the impacts of wheat and flour quality on bread, covering topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding. Part two covers dough development and bread ingredients, with chapters on dough aeration and rheology, the use of redox agents and enzymes in breadmaking and water control, among other topics. In part three, the focus shifts to bread sensory quality, shelf life and safety. Topics covered include bread aroma, staling and contamination. Finally, part four looks at particular bread products such as high fibre breads, those made from partially baked and frozen dough and those made from non-wheat flours. With its distinguished editor and international team of contributors, the second edition of Breadmaking: Improving quality is a standard reference for researchers and professionals in the bread industry and all those involved in academic research on breadmaking science and practice. With comprehensively updated and revised coverage, this second edition outlines the latest developments in breadmaking science and practice Covers topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding Discusses dough development and bread ingredients, with chapters on dough aeration and rheology
Download or read book Peter Reinhart s Artisan Breads Every Day written by Peter Reinhart and published by Ten Speed Press. This book was released on 2009-10-27 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: The renowned baking instructor distills professional techniques down to the basics, delivering artisan bread recipes that anyone with flour and a fridge can bake with ease. Reinhart begins with the simplest French bread, then moves on to familiar classics such as ciabatta, pizza dough, and soft sandwich loaves, and concludes with fresh specialty items like pretzels, crackers, croissants, and bagels. Each recipe is broken into "Do Ahead" and "On Baking Day" sections, making every step—from preparation through pulling pans from the oven—a breeze, whether you bought your loaf pan yesterday or decades ago. These doughs are engineered to work flawlessly for busy home bakers: most require only a straightforward mixing and overnight fermentation. The result is reliably superior flavor and texture on par with loaves from world-class artisan bakeries, all with little hands-on time. America's favorite baking instructor and innovator Peter Reinhart offers time-saving techniques accompanied by full-color, step-by-step photos throughout so that in no time you'll be producing fresh batches of Sourdough Baguettes, 50% and 100% Whole Wheat Sandwich Loaves, Soft and Crusty Cheese Bread, English Muffins, Cinnamon Buns, Panettone, Hoagie Rolls, Chocolate Cinnamon Babka, Fruit-Filled Thumbprint Rolls, Danish, and Best-Ever Biscuits. Best of all, these high-caliber doughs improve with a longer stay in the fridge, so you can mix once, then portion, proof, and bake whenever you feel like enjoying a piping hot treat.
Download or read book The Chemistry of Breadmaking written by James Grant and published by . This book was released on 1921 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Technology of Breadmaking written by Stanley P. Cauvain and published by Springer Science & Business Media. This book was released on 2013-11-09 with total page 371 pages. Available in PDF, EPUB and Kindle. Book excerpt: Not another book on breadmaking! A forgiveable reaction given the length of time over which bread has been made and the number of texts which have been written about the subject. To study breadmaking is to realize that, like many other food processes, it is constantly changing as processing methodologies become increasingly more sophisticated, yet at the same time we realize that we are dealing with a food stuff, the forms of which are very traditional. We can, for example, look at ancient illustrations of breads in manuscripts and paintings and recognize prod ucts which we still make today. This contrast of ancient and modern embodied in a single processed foodstuff is part of what makes bread such a unique subject for study. We cannot, for example, say the same for a can of baked beans! Another aspect of the uniqueness of breadmaking lies in the requirement for a thorough understanding of the link between raw materials and processing meth ods in order to make an edible product. This is mainly true because of the special properties of wheat proteins, aspects of which are explored in most of the chapters of this book. Wheat is a product of the natural environment, and while breeding and farming practices can modify aspects of wheat quality, we millers and bakers still have to respond to the strong influences of the environment.
Download or read book Cereals in Breadmaking written by Eliasson and published by Routledge. This book was released on 2018-05-08 with total page 313 pages. Available in PDF, EPUB and Kindle. Book excerpt: This reference text describes the breadmaking process at the molecular level, based on surface and colloidal science and introducing colloidal science with a minimum of theory.;Reviewing the current molecular and colloidal knowledge of the chain from wheat grain to bread, the book: discusses the structure of the dough, how a foam is formed during fermentation and how starch gelatinization induces the formation of an open-pore network, such as the bread crumb; covers new results on the gluten structure in bulk and at interfaces, as well as on phase separation in the dough; presents a complete model of all structural transitions from dough mixing to the formation of a bread; details the physicochemical properties of proteins, lipids and carbohydrates in wheat and other cereals, and considers their modes of interaction; and explores recent progress in the shape of biomolecular assemblies, derived from forces and curvature at interfaces.;The text provides nearly 850 citations from the reference literature.
Download or read book The Bread Builders written by Alan Scott and published by Chelsea Green Publishing. This book was released on 1999-07-01 with total page 282 pages. Available in PDF, EPUB and Kindle. Book excerpt: Creating the perfect loaf of bread--a challenge that has captivated bakers for centuries--is now the rage in the hippest places, from Waitsfield, Vermont, to Point Reyes Station, California. Like the new generation of beer drinkers who consciously seek out distinctive craft-brewed beers, many people find that their palates have been reawakened and re-educated by the taste of locally baked, whole-grain breads. Today's village bakers are finding an important new role--linking tradition with a sophisticated new understanding of natural levens, baking science and oven construction. Daniel Wing, a lover of all things artisanal, had long enjoyed baking his own sourdough bread. His quest for the perfect loaf began with serious study of the history and chemistry of bread baking, and eventually led to an apprenticeship with Alan Scott, the most influential builder of masonry ovens in America. Alan and Daniel have teamed up to write this thoughtful, entertaining, and authoritative book that shows you how to bake superb healthful bread and build your own masonry oven. The authors profile more than a dozen small-scale bakers around the U.S. whose practices embody the holistic principles of community-oriented baking based on whole grains and natural leavens. The Bread Builders will appeal to a broad range of readers, including: Connoisseurs of good bread and good food. Home bakers interested in taking their bread and pizza to the next level of excellence. Passionate bakers who fantasize about making a living by starting their own small bakery. Do-it-yourselfers looking for the next small construction project. Small-scale commercial bakers seeking inspiration, the most up-to-date knowledge about the entire bread-baking process, and a marketing edge.
Download or read book The Chemistry of Breadmaking written by James Grant and published by . This book was released on 1920 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Brilliant Bread written by James Morton and published by Random House. This book was released on 2013-08-29 with total page 225 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the 2014 Guild of Food Writers Award for Cookery Book of the Year. James Morton was surely the people's favourite to win 2012's Great British Bake Off series - with his Fairisle jumpers and eccentric showstoppers, this soft-spoken Scottish medical student won the viewers' hearts if not the trophy. James's real passion is bread-making. He is fascinated by the science of it, the taste of it, the making of it. And in Brilliant Bread he communicates that passion to everyone, demystifying the often daunting process of "proper" bread making. James uses supermarket flour and instant yeast - you can save money by making your own bread. You don't even have to knead! It just takes a bit of patience and a few simple techniques. Using step by step photos, James guides the reader through the how-to of dough making and shaping, with recipes ranging from basic loaves through flatbreads, sourdoughs, sweet doughs, buns, doughnuts, focaccia and pretzels. Inspiring and simple to follow, with James's no-nonsense advice and tips, this book will mean you never buy another sliced white loaf again.
Download or read book The Rye Baker Classic Breads from Europe and America written by Stanley Ginsberg and published by W. W. Norton & Company. This book was released on 2016-09-27 with total page 521 pages. Available in PDF, EPUB and Kindle. Book excerpt: “A must-have for all serious bread bakers; an instant classic.”—Peter Reinhart, author of Bread Revolution True rye bread—the kind that stands at the center of northern and eastern European food culture—is something very special. With over 70 classic recipes, The Rye Baker introduces bakers to the rich world of rye bread from both the old world and the new. Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French pains de seigle, the earthy ryes of Alpine Austria and upper Italy, the crackly knäckebröds of Scandinavia, and the diverse breads of Germany, the Baltic countries, Poland, and Russia. Readers will discover dark, sour classic Russian Borodinsky; orange and molasses-infused Swedish Gotländ Rye; nearly black Westphalian Pumpernickel, which gets its musky sweetness from a 24-hour bake; traditional Old Milwaukee Rye; and bright, caraway-infused Austrian Country Boule Rounding out this treasury are reader-friendly chapters on rye’s history, unique chemistry, and centuries-old baking methods. Advanced bakers will relish Stanley’s methods, ingredients, and carefully sourced recipes, while beginning bakers will delight in his clear descriptions of baking fundamentals. The Rye Baker is the definitive resource for home bakers and professionals alike.
Download or read book Bread Making For Dummies written by Wendy Jo Peterson and published by John Wiley & Sons. This book was released on 2020-11-10 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt: Craving fresh-baked bread? The 2020 pandemic has highlighted our love of bread, especially when it was nowhere to be found! Bread making took center stage for many of us stuck at home and craving comfort food. Fresh baked bread definitely soothes the soul. As it should, bread baking has been a tradition for thousands of years and across all continents. Bread Making For Dummies explores the science behind the art of bread making and our cultural connection to wild and commercial yeasts. Break out your kitchen scale and favorite wholesome grains and join us on the journey, from classic German Pretzels (Brezeln) to warm Salted Pecan Rolls to Rustic Sourdough. Popular culinary author and dietician Wendy Jo Peterson has your foolproof loaf, flatbread, and roll needs covered. If you want to really start from scratch and culture your own yeast—no problem! She’ll also let you in on the secrets of the fashionable no-knead and sourdough recipes that have been drawing chefs’ kisses of discerning delight from bread-aficionados for the past decade. Discover the tools and ingredients needed in bread making Grow your own sourdough starter Form savory or sweet loaves Stuff breads for a complete meal Boost the nutritional quality of breads with wholesome ingredients, like nuts, seeds, and old-world grains Whether you’re a nervous newbie or a seasoned, floury-aproned baker, Bread Making For Dummies is the beginning of a delicious, doughy adventure—so get your butter knife ready and discover just how easy and extra-tasty home bread-making can be!
Download or read book A Text book of the Science and Art of Bread making written by William Jago and published by . This book was released on 1895 with total page 696 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bread written by Jeffrey Hamelman and published by Wiley. This book was released on 2012-12-27 with total page 496 pages. Available in PDF, EPUB and Kindle. Book excerpt: When Bread was first published in 2004, it received the Julia Child Award for best First Book and became an instant classic. Hailed as a “masterwork of bread baking literature,” Jeffrey Hamelman’s Bread features 140 detailed, step-by-step formulas for versatile sourdough ryes; numerous breads made with pre-ferments; and simple, straight dough loaves. Here, the bread baker and student will discover a diverse collection of flavors, tastes, and textures; hundreds of drawings that vividly illustrate techniques; and four-color photographs of finished and decorative breads.
Download or read book Sourdough by Science Understanding Bread Making for Successful Baking written by Karyn Lynn Newman and published by The Countryman Press. This book was released on 2022-01-25 with total page 563 pages. Available in PDF, EPUB and Kindle. Book excerpt: Flour + Water + Yeast + Science = Successfully Delicious Sourdough The transformation of a few ingredients into a crackling-crusted sourdough is nothing short of miraculous. Complex and fascinating chemical and biological processes are taking place in your mixing bowl and oven, thanks to wild yeast and bacteria, and the natural sugars, enzymes, and proteins found in flour. However, baking a great loaf of sourdough does not have to be complicated or overwhelming. Understanding the science behind these processes makes all the difference. In Sourdough by Science, molecular biologist Karyn Newman provides a reliable path to sourdough success by arming you with informative descriptions of what’s happening on a molecular scale and a strategy for learning from and optimizing your own bakes. Recipes are delectable, doable, and dependable—from a Rustic Boule to Wild Challah to Hazelnut Buns— teaching you the hows and whys of bread making along the way. Sourdough by Science has the answers to an array of sourdough questions: What is a sourdough starter? How do different flours respond? When should you add salt to a dough? How does the crust get crisp and crackly? The book makes it easy for readers to develop sourdough intuition with an invaluable and wide-ranging troubleshooting guide. Complete with resources and step-by-step photos, this is an essential book to build your bread-baking expertise.
