Chapter 13: Cereals and Starches
- Page ID
- 72676
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- 13.1: Cereals and Starches
- 13.1.1: Grains and Flours
- 13.1.1.1: Classification and Milling of Wheat
- 13.1.1.2: Flour Terms and Treatments
- 13.1.1.3: Flour Streams and Types of Wheat Flour
- 13.1.1.4: Other Grains
- 13.1.1.5: Wheat in Pasta
- 13.1.1.6: Flour in Baking
- 13.1.1.7: Rye Flour
- 13.1.2: Leavening Agents
- 13.1.2.1: Biological Leavening
- 13.1.2.2: Chemical Leavening
- 13.1.2.3: Physical Leaveners
- 13.1.3: Yeast Breads
- 13.1.3.1: Bread
- 13.1.3.2: Yeast Doughs
- 13.1.3.3: Functions Affecting Baking
- 13.1.4: Quick Breads
- 13.2: Sweeteners and Desserts
- 13.2.1: Sweeteners
- 13.2.1.1: Sugar (sucrose)
- 13.2.1.2: Syrups
- 13.2.1.3: Sugar Substitutes
- 13.2.1.4: Functions of Sugar
- 13.2.2: Cakes, Cookies
- 13.2.2.1: Cookies
- 13.2.2.2: Cake and Buttercreams
- 13.2.2.3: Dry Ingredients
- 13.2.3: Pastries, Pies
- 13.2.3.1: Types of Pastry and Storage
- 13.2.4: Candy and Chocolate
- 13.2.4.1: Types of Candies
- 13.2.4.2: Types of Chocolate
- 13.2.5: Frozen Desserts
Thumbnail: Wheat field. (Unsplash License; Melissa Askew via Unsplash)