Advanced Bread and Pastry (eBook, 2008) [WorldCat.org]
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Advanced Bread and Pastry

Author: Michel Suas
Publisher: Mason, OH : Cengage, 2008.
Edition/Format:   eBook : Document : EnglishView all editions and formats

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Genre/Form: Electronic books
Additional Physical Format: Print version:
Suas, Michel
Advanced Bread and Pastry
Mason, OH : Cengage,c2008
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Michel Suas
ISBN: 9781133714903 1133714900
OCLC Number: 1202470682
Notes: Description based upon print version of record.
Description: 1 online resource (1058 p.)
Contents: Intro --
Dedication --
Contents --
Preface --
Part 1: Introduction --
Ch 1: Bread and Pastry: A Historical Perspective and Current Opportunities --
Objectives --
An Introduction to Bread and Pastry --
Neolithic Period (10,000 BCE-4000 BCE) --
Classic Antiquity (Egypt and Greece 5500 BCE-300 CE) --
The Middle Ages --
The Renaissance into Industrial Revolution --
Baking in America --
Commercial Baking and Pastry Making Today --
Chapter Summary --
Key Terms --
Review Questions --
Ch 2: Food Safety and Sanitation in the Bakery --
Objectives --
Food Service Industry Safety and Sanitation How Food Laws and Regulations Affect Baking and Pastry Making --
Good Manufacturing Practices in the Bakery --
Food Safety in the Bakery --
Food Hygiene in the Bakery --
Foodborne Illness --
Allergens --
Proper Bakery Cleaning and Sanitizing Practices --
Pest Control in the Bakery --
Biosecurity --
Getting Started in the Baking Business --
Chapter Summary --
Key Terms --
Review Questions --
Part 2: Bread --
Ch 3: The Baking Process and Dough Mixing --
Objectives --
Introduction --
The Baking Process --
The Dough Mixing Process --
Four Critical Steps of Dough Mixing --
Mixing Techniques Short Mix Description --
Intensive Mix Description --
Improved Mix Description --
How to Calculate Mixing Time --
Developing Your Own Process --
Chapter Summary --
Key Terms --
Review Questions --
Ch 4: Fermentation --
Objectives --
Fermentation --
Retarding Process --
Dough Strength --
Chapter Summary --
Key Terms --
Review Questions --
Ch 5: Baking Bread --
Objectives --
The Baking Process --
Before Baking --
During Baking --
Cooling Bread --
Chapter Summary --
Key Terms --
Review Questions --
Ch 6: Advanced Flour Technology and Dough Conditioners --
Objectives --
Introduction How to Read a Flour Specification Sheet --
Evaluation of Flour Baking Performance: How to Perform a Baking Test --
Compensating for Flour Deficiencies --
Working with Specialty Flours --
Dough Conditioners --
Chapter Summary --
Key Terms --
Review Questions --
Ch 7: Alternative Baking Processes --
Objectives --
Alternative Methods of Baking --
Par-Baked --
Frozen Dough --
Preproof Frozen --
Chapter Summary --
Key Terms --
Review Questions --
Ch 8: Bread Formulas --
An Introduction to Bread Formulas --
How to Read a Bread Formula Sheet --
How to Develop a Simple Formula How to Read and Develop a Complex Formula --
How to Develop a Formula --
Part 3: Viennoiserie --
Ch 9: Viennoiserie --
Objectives --
An Introduction to Viennoiserie --
The Baking Process for Viennoiserie --
Ingredient Selection and Functionality --
An Overview of the Laminated Dough Process --
Nonlaminated Viennoiserie --
Alternative Processes for Viennoiserie --
Croissants --
Danish --
Brioche --
Panettone --
Chapter Summary --
Key Terms --
Review Questions --
Part 4: Pastry --
Ch 10: Cookies --
Objectives --
Definition and Scope of Cookies --
Ingredient Functions for Cookies --
Types of Cookies

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Publisher Synopsis

Part 1: Introduction Chapter 1: About the Craft Chapter 2: About Hygiene and Sanitation Part 2: Breads Chapter 3: The Bread Process and Dough Mixing Chapter 4: Fermentation Chapter 5: Baking Bread Read more...

 
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