TAILIEUCHUNG - Lecture Professional baking (6/E): Chapter 19 - Gisslen

After studying this chapter you will be able to understand: Provide examples of dairy product substitutes, identify the minimum fat contents of several dairy products, differentiate homogenization from pasteurization,. | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Cookies 19 Characteristics and Causes Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 19 Crispness Low proportion of liquid in the mix. High sugar and fat content. Baking long enough to evaporate the moisture. Small size or thin shape. Proper storage. Cookies Characteristics and Causes Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 19 Softness High proportion of liquid in the mix. Low sugar and fat content. Honey, molasses, or corn syrup in the formula. Underbaking. Large size or thick shape. Proper storage. Cookies Characteristics and Causes Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 19 Chewiness High sugar and liquid content, low fat content. High proportion of eggs. Strong flour or gluten developed during mixing. Cookies Characteristics and Causes Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 19 Spread High sugar content increases .

• Ẩm thực
• Professional baking
• Lecture Professional baking
• Basic professional skills
• Baking equipment
• Basic baking principles
• Understanding yeast doughs