1. Unit 3 Wheat flour productsWheat bread Bread is one of the most common, convenient and inexpensivefoods, with leavened forms now the most popular in many countriesalthough…
Slide 1Mixing Methods for Yeast Breads Slide 2 Straight Dough Method 1.Soften the yeast in warm water –For compressed yeast water should be 80-85 degrees F. –For active…
Slide 1 Slide 2 CAKES & COOKIES Slide 3 …to cook in dry heat in an oven. The oven heats the air, and the hot air cooks the food. Science principle: No lid is used during…
22 Quality and Safety of FrozenBakery Products Virginia Giannou and Constantina Tzia National Technical University of Athens, Athens, Greece Alain Le Bail ENITIAA, Ecole…
Slide 1BPA 130: ARTISAN BREADS AND VIENNOISERIE Final Project Brooke Edwards Slide 2 Artisan Breads: The Baguette, The Bagel, Foccacia, and Sourdough. The baguette: Formula…
Slide 1 P RINCIPLES OF YEAST B READS Goal 7: Principles of yeast breads. Slide 2 S CALING I NGREDIENTS formulas not recipes accurate measurements use a baker’s scale to…