Two-Volume Baking Technology Set from C.H.I.P.S.
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Baking
Science & Technology
2-Volume Set
Third Edition
by E. J. Pyler
Pyler's established baking best-seller is an on-the-job reference that every commercial
baker needs.
This two-volume, illustrated set is a completely updated guide to modern baking practices with information on major advances in baking science and significant innovations in production technology.
Contents
Part One: Elements of Basic Food Science
- Carbohydrates: Structure of Monosaccharides. Disaccharides. Trisaccharides.
Starch. Gelatinization - Retrogradation. Non-Carbohydrate Constituents of Starch. Starch
Dextrinization. Pentosans. Role of Wheat Starch in Baking.
- Fats and Oils: Basic Composition. Fatty Acids. Composition of Fats and Oils. Physical
Properties of Fats. Spoilage of Fats. Physical Requirements of Bakery Fats.
Quality Evaluation. Functional Aspects of Bakery Fats. Nutritional Aspects of Fats.
Glycerol.
- Proteins: Amino Acids. Protein Classification. Simple Proteins.
Conjugated Proteins. Derived Proteins. Structure of Proteins. Properties of
Proteins. Proteins of Wheat. Nature of Gluten. Sulphydryl and Disulfide Groups. Glutenin
Conformation. Protein-Lipid Interaction. Protein Contents of Wheat.
- Enzymes: Nomenclature and Classification. Enzyme Structure. Properties of
Enzymes. The Amylases. Determination of b-Amylase Activity. Determination of a-Amylase
Activity. Amylase Action in Dough. The Proteases. Cereal Proteinases. Determination of
Proteolytic Activity. Enzyme Supplementation. bacterial Amylases. Auxiliary Enzymes in
Baking.
- Yeasts, Molds and Bacteria: Classification of Yeasts. Morphology of Yeasts.
Reproduction of Yeasts. Biochemistry of Fermentation. Anaerobic Metabolism. Yeast
Respiration. Yeast Manufacture. Commercial Yeast Products. Technology of Yeast Fermentation.
Molds. Types of Bakery Mold. Bacteria. Pathogenic Bacteria. Control of Bread Infections.
Microbial Inhibitors.
- Physical Chemistry and Colloidal Systems: Acid-Base Reactions. Role of pH
in Baking. Oxidation and Reduction. Role of Oxidation in Baking. Nature of Colloids.
Colloidal Character of Dough. Dough Rheology.
Part Two: The Ingredients of Baking
- Wheat Flour: Wheat Types. Structure of the Wheat Kernel. Flour Milling.
Chemical Composition of Wheat and Flours.
- Miscellaneous Flours: Rye Flour. Rye Milling. Triticale. Oat products.
Vital Wheat Gluten. Soybean Flour. Protein-Enriched Breads. Potato Flour. Minor
Supplementary Flours.
- Sugars and Syrups: Sucrose. Invert Sugar. Corn Syrups and Dextrose. Honey.
Molasses. Malt and Malt Syrups. Lactose. Sorghum and Maple Syrups.
- Bakery Shortenings: Plastic Shortenings. Shortening Categories. Shortening Types.
Lard. butter. margarine. Fluid Shortenings. Frying Fats. Surfactants. Functions of Fats in Baking.
- Dairy Products and Blends: Composition of Milk. Fluid Milks. Nonfat Dry Milk.
Buttermilk. Whey Products. Storage Stability. Functionality of Nonfat Dry Milk.
Practical Aspects of Milk Products in Baking.
- Egg and Egg Products: Structure of Eggs. Chemical Composition.
Bacteriology of Eggs. Frozen Eggs. Dried Eggs. Federal Standards of Identity. Uses
of Eggs in Baking.
- Water:Nature of Water. Natural Waters. Mineral Constituents of Natural
Waters. Water hardness. Effects of Solutes. Water Treatment. Water Variability.
Effects of Different Dough Waters. Salt. Functions of Salt in Dough. Yeast Foods.
Volume II
Part Three: Fundamentals of Baking Technology
- The Mixing Process: Dough Formulation. Mixing Methods. Mixing Stages.
ariants of Mixing Methods. Flour Hydration. Changes in Dough Characteristics. Physicochemical
Aspects of Mixing. Mixing time Control. Refrigeration Requirements.
- Dough Fermentation: The Functions of Yeast.
Fermentation Control. Fermentation Practices. Fermentation Losses.
- New Technologies of Doughmaking: Continuous Dough Mixing Systems.
System Adaptations. Liquid Preferments in Continuous Mixing. Functional Ingredient
Requirements. Liquid Ferment Systems. Liquid Ferment Equipment. Accelerated Doughmaking Methods.
- Dough Makeup: Dividing. Rounding. Intermediate Proofing. Moulding. Panning. Pan Proofing.
- The Baking Process: Baking Stages. Heat Transfer. Role of Oven Steam. Oven Spring.
Baking Reactions. Thermal Reactions. Energy Requirements. Oven Problems. Bread Cooling.
- Variety Breads: French bread. Sourdough hearth-Bread. Wheat Breads.
Multiple Grain Breads. Special Dietary Breads. Raisin Bread. Salt-Rising Bread. Rye Bread.
Pumpernickel. Rolls and Buns. English Muffins. Partially-Baked Products.
- Keeping Properties of Bread: Crust Staling. Crumb Staling. Factors in Crumb Staling.
Effect of Temperature. Methods of Staleness Testing. Retardation of Staling. Bread Faults.
- Physical and Chemical Test Methods: Physical Dough Testing. Physicochemical Tests.
Moisture Measurement Methods. Protein Determinations. Acidity Determination. Enzymatic
Activity Methods. Miscellaneous Determinations. The Baking Test. Bread Scoring.
Part Four: Aspects of Cake Baking
- Cake Ingredients: Cake and Cookie Flours. Role of Shortening. Eggs.
Chemical Leaveners. Minor Ingredients. Icings. Confectionery Coating.
- Spice and Flavor Materials: Physiological Aspects of Flavor. Spices.
Flavoring Extracts. Cocoa and Chocolate. Chocolate Cakes. Cocoa Extenders. Color Additives.
- Cake Baking Technology: Functional Role of Ingredients. Formula Balance.
Low-Calorie Cakes. Foam-Type Cakes. Cake Mixing Methods. Foam Cake Mixing. Continuous
Batter Mixing. Batter Temperature. Specific Gravity. Role of pH. Baking the Cake. High
Altitude Baking. Cake Varieties. Cookie Production Cracker Production.
- Miscellaneous Bakery Products: Doughnut Production. Pie Production. Sweet
Yeast Dough products. Pizza Crust Production. Pretzel Production. Pita Breads. Tortillas.
Frozen Dough Products.
Part Five: Bakery Equipment
- Introduction.
- Ingredient Handling Equipment: Flour Handling Systems. Bulk Sweetener Systems.
Systems for Bulk Liquids. Weighing and Batching Systems.
- Dough Processing Equipment: Dough Mixing Equipment. Fermentation and
Proofing Rooms. Air Conditioning. Makeup Equipment. Dough Dividers. Dough Rounders. Moulders.
Bun and Roll Equipment. Sweet and Pastry Dough Equipment. Encrusting Equipment.
Dough Retarders. Doughnut Equipment. Pie Production Equipment. English Muffin Equipment.
Cookie-Forming Machines.
- Oven Equipment: Modern Ovens. Heat Transfer. Heating Systems. Burner Types.
Heat Utilization. Baking fuels. Instrumentation. Oven Loaders and Unloaders.
- Auxiliary Equipment: Baking Pans. Depanners. Bread Coolers. Slicing Equipment.
Product Packaging. Packaging Materials. Product handling. Refrigeration and Freezing.
Pan, Tray and Rack Washers. Dough Troughs.
- Bakery Sanitation: Government Enforcement Policy. Organization of a Sanitation
Program. Extraneous Material Control. Consolidated Sanitation Standards.
Appendix: Bakery Products. Definitions and Standards Under the Federal Food, Drug and
Cosmetic Act.
Index.
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Baking Science and Technology
Third Edition by E. J. Pyler
2 Volume Set • 1,300 pages • $125.00 + shipping
Texas residents please add 7 % sales tax
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