On Food and Cooking

winter wheats are sown in late fall, live through the winter as a seedling, and are harvested in the summer. ...

Wheat grain and flour. Left : The wheat kernel before milling. Its actual length is about a q ...

kernel down into small particles, and sifting the particles to make a flour of the desired qualities. Most ...

Improving and Bleaching Bakers have known for a long time that freshly milled flour makes a ...

as flour improvers; their active fat-oxidizing enzymes, which generate the typical beany flavor, also ...

an important influence. Extraction Rates The degree to which a flour has been refined is designated by the ...

essential to the development of a well-raised bread. There’s evidence that some fatty materials can help ...

molds (“fungal amylase”). The Protein Contents of Common Wheat Flours These figures are approximate, and assume t ...

Pastry 8–9 Cake 7–8 0 or 00 (Italian soft wheat) 11–12 Type 55 (French blend of soft and hard wheat) 9– 10 E ...

(Purified gluten loses a little less than half its strength in the drying process.) With its chlorine-al ...

to find a replacement that closely approximates the original. The box on p. 530 lists the compositions of ...

“Self-rising” flours are flours that contain baking powder (1^1 / 2 teaspoons baking powder per cup flour/5–7 g ...

the amount of solid material in a given volume and making the bread or cake less dense, more light and t ...

from a root word that meant “to seethe, boil, bubble over.” This derivation underlines the way in ...

for energy, and produce carbon dioxide gas and alcohol as by-products of that metabolism. The ...

salt. Yeast activity is also strongly affected by temperature: the cells grow and produce gas most r ...

in the 1920s, has been removed from the fermentation tank and dried into granules with a protective coa ...

An Unusual Chemical Leavening: Hartshorn The leavening that doesn’t involve an acid- base reaction is ammonium ...

material surrounding them must be elastic enough to contain it for that much time. Weak doughs and runny ...

follows: 2(C 3 H 6 O 3 ) + K 2 CO 3 2(KC 3 H 5 O 3 )+ H 2 O + CO 2 (2 molecules of lactic acid plus 1 of potass ...