Understanding Ingredients for the Canadian Baker
About This Book
2 Other Grains and Flours Several other types of grains are commonly used in baking. In particular, corn and oats feature predominantly in certain types of baking (quick breads and cookies respectively, for instance) but increasingly rice flour is being used in baked goods, particularly for people with gluten sensitivities or intolerances. The trend to whole grains and the influence of different ethnic cultures has also meant the increase in the use of other grains and pulses for flours used in
| Category | general |
|---|---|
| Subject | N/A |
| Year | 2023 |
| Authors | |
| Chapters | 34 |
| Word Count | |
| Price | |
| License | Creative Commons - Attribution - https://creativecommons.org/licenses/by/4.0/ |
Chapters
- 2 Other Grains and Flours
- 3 Rye Flour
- 5 The History of Wheat Flour
- 9 Flour Streams and Types of Wheat Flour
- 10 Flour Terms and Treatments
- 11 Flour Additives
- 16 Sugar Refining
- 18 The Application of Sugar
- 19 Agave
- 21 Introduction to Sweeteners
- 33 Yeast
- 35 Using Yeast
- 36 Enzymes
- 37 Baking Powder
- 38 Sodium Bicarbonate
- 43 Cream of Tartar
- 49 Grading
- 50 Composition and Nutrition
- 53 Milk Products
- 54 Milk in bread baking
- 59 Couverture
- 64 Key Takeaways
- 65 Compound Chocolate
- 66 Chocolate Produced for the Baking Industry
- 71 Other Nut Products
- 74 Introduction to Thickening Agents
- 77 Water Hardness and pH
- 78 Introduction to Salt
- 79 Types of Salt
- 80 Functions of Salt in Baking
- 81 Using Salt in Fermented Doughs
- 85 Alcohol and Spirits
- 97 Partially Dried Fruits
- 98 Preserved Fruit