Baking & Snack - May 2004 - 73

ENCYCLOPEDIA
The Bakers
Encyclopedia
puts production
and formulation
information
at your fingertips.
Alphabetized
information
is grouped
according to
related content
into understandable
segments and
cross-referenced
when material fits
multiple topics.
A comprehensive,
alphabetized index
of content, starting
on Page 153,
provides an
additional guide.

74
76
77
78

Analysis: Additives permitted
in Canada

100 Fat & Oil: Composition of fats

Analysis: Additives permitted
in U.S.

102 Fat & Oil: Cis and trans isomers;

Analysis: What is proximate analysis?
Analysis: Proximate analysis of
baking ingredients

80

Analysis: Specific gravity; white
bread trends

81

Calcium, Caramel: Calcium
enrichment sources; caramel
and crust color

82

84
86
88

90
92

93

Chocolate, Coatings: How to
handle chocolate; chocolate and
coating compositions and conversions
Chocolate, Coatings: How to handle
compound coatings; white chocolate
Dairy: Composition of dairy-based
ingredients; dairy protein products

and oils
low- or no-trans fat shortenings

104 Fat & Oil: Frying fats
105 Fat & Oil: Shortening and dietary
fat definitions; vegetable oils;
bakery shortenings, typical
physical properties

106 Fat Replacers: Fat replacer ingredients
108 Fiber: Common dietary and
functional fibers

110 Flour: Typical flour specs; absorption
111 Flour: Variety flours and grains;
vitamins of wheat and flour; flour
equivalents

113 Flour: Wheat flour fundamentals;
typical flour specs

115 Flour: Composition of mill fractions

Density, Dough Temperature:
Ingredient densities; calculating
dough or cake batter temperature;
ingredient densities

118 Flour: Wheat berry components

Dry Solids, Eggs: Dry solids values;
eggs; egg yolk replacers

120 Freezing, Frozen Dough: Freezing

Emulsifiers: Regulations covering
emulsifiers in United States, Canada
and European Union; hydrophilic/
lipophilic balance (HLB)

122 Fruit, Gluten, Grains: Fruit composi

Enzymes: Enzymes in baking;
enzyme actions and benefits

94

Enzymes: Heat stability, action of
amylase and protease

96

Equipment: Do's and don'ts of
ingredient automation; handling
cream yeast

98

Equipment: Extrusion dividers

99

Equipment: Proofbox temperatures;
heat flow in ovens

119 Formula Basis: Formula reporting
methods; ppm and ppb
and thawing characteristics; formula
modification for frozen doughs
tion; vital wheat gluten; gluten
supplementation; grains, weight and
bushel conversions

124 Gums: Gums, bakery applications;
gum solubilization temperatures;
food gum viscosities

125 Laboratory: Equipment for the
bakery laboratory

126 Laboratory: Instrumentation for
flour quality

129 Lecithin, Measurement: Lecithin,
a natural emulsifier; dry bulb/
wet bulb settings

130 Measurement: English/metric
conversion factors; English
measurements; metric
measurements

131 Measurement: Weights and
measures for common
ingredients

132 Nutrient: DRVs, RDIs and U.S.
RDAs; additional nutrients;
state enrichment requirements

134 Regulations, Salt: GRAS status
of food ingredients; GMPs; salt
grades and properties

136 Soy: Soy protein; composition
of soy products; bakery
applications of soy

138 Starch: Starch basics; starch
retrogradation theories

140 Sweet Dough, Sweeteners:
Sweet dough troubleshooting;
sugar substitutes

141 Sweeteners: Sweeteners
for baking; sugar blends;
temperature and solubility;
specialty sugars; granulation
of sugar

142 Sweeteners, Water: High-inten
sity sweeteners; boiling point
at altitude; water density
conversion factors

143 Water, Yeast: Ice table; adjust
ments for water pH and hard
ness; yeast styles

144 Yeast: Yeast handling character
istics; bakers yeast characteris
tics; baking's other yeasts

128 Leaveners: Leavening balance; rate
of reaction of leavening acids;
leavening acid combinations;
sodium bicarbonate granulation
May 2004 / BAKERS PRODUCTION MANUAL / 73
Baking & Snack - May 2004

Table of Contents for the Digital Edition of Baking & Snack - May 2004
