Up-to-date breadmaking

Front Cover
Maclaren, 1968 - Cooking - 297 pages

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Contents

Chapter Page Index to Illustrations
1
Wheat starch
2
The Bakers CraftA Short History
3
Oat starch
4
Fundamentals of Baking
8
Cereals
11
Maize starch 6 Potato starch Page 11 12 12 13 13
13
Wheat grainlongitudinal
16
Popular longsplit loaf
159
Pan cottage and pan coburg
160
Crusty Breads Builtup Breads and Crumby Types
162
Examples of oven bottom coburgs
164
Leopard or tiger skin batons
165
English crusty rolls
166
Dutch scissor bread
167
Fine examples of hand moulded crusty cottages
169

section and two external views
17
Endosperm longitudinal section
18
Flour Milling
20
Typical roller floor
21
Flour Quality
25
Plansifter floor 72
26
Gluten from a soft flour
27
Extensometer curves
28
The effects of potassium bromate overtreatment
33
Overtreatment with per sulphate
34
Bread showing the effects of fermentation time
35
times
36
Tests for Flour Quality
38
Gluten washer
39
Water absorption meter
40
Extensograph
41
Gas production apparatus
42
Hagberg fluidity tester
43
Colour grader
44
CarterSimon moisture tester
45
Majorpin mixer
46
Fig Page 32 Artofex laboratory dough mixer
47
Simon rotary test baking oven
48
Loaf volume tester
50
Examples of dough manipu lation
51
Effects of water
52
Yeast and Fermentation
53
Stale fresh compressed and dried yeast
57
Salt and Water
61
Effects of salt on bread made from a straight dough
62
Effect of salt on bread made with a preliminary sponge
63
Additives
65
Effects of fat on bread I
70
Breadmaking Processes IDetailed Stages
74
Gluten from a mature dough
79
Gluten from a freshly made dough showing resistance to stretching
80
Bakery MachineryGeneral Aspects
85
Rotary kneader
86
Twin arm kneader
87
Continuous mixer
88
Handerup British type
89
Fig Page 60 Intermediate prover
90
Cross panning
91
Final prover
92
Double lap oven
93
Types of oven sole
94
Pan cooler
95
Reciprocating slicer
97
Wrapping action sequence
98
Folded to fit space
99
skhr plant with con tinuous mixing
100
Breadmaking Processes IIBarms Ferment and Sponge Straight Dough and Emergency Processes
101
Out of the Past An example of bread made from a brewers yeast barm
102
Scotch pan and Scotch French loaves
107
Breadmaking Processes IIIMechanical Development
113
Freshly made dough con ventional straight dough process
114
General Examination of Bread
120
Effect of tin shape and size on the symmetry of a loaf
121
Difference in height show ing the extent of oven spring
122
Sign of good fermentation
123
Cutting from a square edge
124
Examination for sheen
125
Crumb should spring back quickly after compression
126
Testing the tensile strength of the crumb
127
Test for crumb clarity
128
Bread Staling
131
Mould and Rope
134
Rope
136
Bakery Hygiene
138
The Food Value of Bread
145
Bread Recipe Evolution
150
Pan Breads
155
Fig Page 92 Two shapely pan loaves
157
Commercial bread Chorleywood Process
158
Fancy bricks
170
Three cholla shapes
171
Brown and Malt Breads
173
Wheatmeal shapes
175
Crusty oven bottom wheat meal loaves
176
Medium malted sultana bread
178
Cracked wheat bread
179
Vienna Bread and Rolls
180
Examples of Vienna rolls
182
Machine made French sticks
184
Milk Bread Varieties
187
Four milk bread shapes
189
Fruit Breads
191
Currant bread in three shapes
192
Sultana bread
194
Cherry almond teabread
198
Bun loaves
199
Sultana wheatmeal bread
201
National and Regional Breads and Fermented Goods
203
Bara brith The national fruit loaf of Wales
204
Barm brack National fruit loaf of Ireland
205
Fig Page 127 Bath buns London type
206
Chelsea buns
207
Essex huffers
208
Essex paddles
209
Hot cross buns
210
Gloucester lardy cakes
211
Oxford lardy cakes
212
Lincolnshire plum loaf
213
Liverpool currant loaf
214
Sally Lunns
215
Scotch black bun
218
Selkirk Bannock
220
Speciality Breads
222
Gluten bread Conventional process 2 hr bulk fer mentation
226
Gluten bread Conventional straight dough process
227
Tomato bread
229
Chuck wagon bread
230
Jewish bulka bread
232
A variety of rye breads
234
Grissini Right Crissinii Italian soup sticks
236
Salt sticks and rings
237
Fermented Small Goods
239
Wheatmeal rolls
242
Hand made crescents
243
Barm cakes
245
Scotch baps and London teacakes
247
Brioches
251
Dutch coffee buns in a variety of shapes
253
Novelty and Plaited Breads
254
Fig Page 166 A fine example of a wheat sheaf
255
The cornucopia
256
A harvest plaque intro ducing colour
257
Another example of a harvest plaque
258
A fearsome example of dough modelling
259
Onestrand plait
260
The twostrand plait
261
The fourstrand single plait
262
The fivestrand plait
263
Seven plait
264
Plaited shapes five six seven and eight plaits
265
The Winston
266
HotPlate Goods
267
Muffins and Crumpets
268
Fermented scones
271
Chemically Aerated Breads
272
Chemically aerated breads
274
Competition Breads
276
Winner The Biscuit Maker Plant Baker Competi tion 1966 Plant bread slicedwrapped
280
Winner The Biscuit Maker Plant Baker Competi tion 1966 Plant bread unwrapped and unsliced
281
A very fine bloomer loaf that won The British Baker Shield in 1966
282
Three examples of compet ition wheatmeal bread 787
287
Example of competition milk bread
288
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