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Tables of Contents for Understanding Baking
Chapter/Section Title
Page #
Page Count
Foreword
vii
Preface
xi
Introduction
1
5
Flours and Meals
6
13
The Magic of Gluten
19
9
Selectig the Right Flour
28
12
Leavening Agents
40
11
Sugars and Syrups
51
11
Eggs and Egg Products
62
11
Shortening: Fats and Oils
73
13
Salt
86
6
Milk
92
9
Water in Baking
101
6
Flavorings: Cocoa and Chocolate
107
6
Starches and Baking
113
8
The Use of Gums in Baking
121
5
Enzymes and Baking
126
7
Heat and Steam in Baked Products
133
16
Bread and Other Yeast Products
149
16
Basic Sweet Dough and Danish Dough
165
5
Cake Baking
170
17
Cake Frostings, Fillings, and Glazes
187
9
Cookies
196
7
Puddings and Creams
203
8
The Nutritional Value of Baked Products
211
13
Pie Making
224
22
Pastry
246
9
Review Section
255
13
Recommended Readings
268
1
Glossary
269
16
Index
285