Description
Springer The Taste of Bread A translation of Le Gout du Pain comment le preserver comment le retrouver by Raymond Calvel, Ronald L. Wirtz, Other adaptation by James J. MacGuire
At last, Raymond Calvel's Le Gout du Pain is available in English, translated by Ronald Wirtz. Mr. Calvel is known throughout the world for his research on the production of quality French and European hearth breads. _x000D__x000D__x000D_The Taste of Bread is a thorough guide to the elements and principles behind the production of good-tasting bread, including a broad variety of bread products as flavored breads, breadsticks, croissants, brioches, and other regional baked goods. Each important aspect of the process is covered: _x000D__x000D__x000D__x000D__x000D__x000D__x000D__x000D__x000D_wheat and milling _x000D__x000D__x000D__x000D__x000D__x000D__x000D__x000D_characteristics of breadmaking flour _x000D__x000D__x000D__x000D__x000D__x000D__x000D__x000D_dough composition_x000D__x000D__x000D__x000D__x000D__x000D__x000D__x000D_oxidation in the mixing process_x000D__x000D__x000D__x000D__x000D__x000D__x000D__x000D_leavening and fermentation _x000D__x000D__x000D__x000D__x000D__x000D__x000D__x000D_effects of dough division and formation _x000D__x000D__x000D__x000D__x000D__x000D__x000D__x000D_baking and equipment_x000D__x000D__x000D__x000D__x000D__x000D__x000D__x000D_storage_x000D__x000D__x000D__x000D__x000D__x000D__x000D__x000D__x000D_The English edition provides notes and information specifically on the use of North American flours and includes recipes in both metric and US units. Enhanced with new black-and-white and color photography, The Taste of Bread will be a key resource for bakers and other culinary professionals and students who must understand the complex elements that yield quality breads._x000D_ Table of contents :- _x000D_
Characteristics Of Raw Materials And Dough Production. The Role of Mixing and of Yeast Fermentation in the Creation of Bread Taste. Baking and Keeping Qualities of Bread and Their Relationship to Taste. Bread and the Consumer. Traditional and Speciality Bread Production. Yeast-raised Sweet Dough Products, Common and Dietetic Rusks, Breadsticks, Croissants, Parisian and Regional Brioches. Bread and the Consumer. Nuturitional Value of Bread. Bread and Gastronomy_x000D_