Contents of Book:
Chapter 1
Baking, Ingredients,Leavening Agents and Ovens, Baking,Ingredients,Bread, Flour,Self-raising Flour 1
Biscuit Flour,Cake Flour,Pastry Flour,Water- 2
Leavening Agents,Air,Steam,Carbon Dioxide,Baking Powder 3
Baking soda,Yeast,Bread improver,Sodium chloride,Persulphates 4
Potassium bromate, Phosphates,Lime water, Organic acids, Equipment,Recording dough mixers 5
Farinograph 6
 Mixograph,Load extension meters,Alveographe 7
 Extrusion meters,Penetrometers 8
 Maturographs,Zymotachygraphe,Barbender amylograph 9
 Extensometer 10
 Extensograph 10
 Food texturometer 11
 Terms commonly used
 in Baking 11
 Types of Baking Ovens 14
 Internally-and externally-
 fired ovens 14
 Side-flue and similar
 ovens 15
 Steam-pipe ovens or
 steam-tube oven 17
 Hot air ovens 19
 Peel and drawplate ovens 19
 Vienna ovens 20
 Adapting an ordinary  oven
 for baking Vienna bread 21
 Travelling ovens 21
Chapter -2
Biscuits, Breads
and Rolls 22
 Biscuits 22
 Bread 23
 Types of bread  25
 Common defects in bread 26
 Bread Rolls 26
 Makeup of bread rolls  26
 Problems associated with
 bread-roll preparation 27
Chapter - 3
Cakes, Cookies and
Pastries 28
 Cake  28
 Flour 28
 Sugar 28
 Shortening  28
 Eggs 29
 Milk 29
 Water  29
 Salt 29
 Flavour  29
 Leavening 30
 Sponge cake 30
 Fruit cake  32
 Angel cake 34
 Off flavours in cakes:
 causes and prevention 34
 Icings and Fillings 35
 Icings 35
 Sugar  35
 Flat icings 36
 Creamed icings 37
 Butter icing 37
 Royal icing 37
 Cookies 38
 Pastry 38
 Pizza 39
Chapter - 4
raw Material 41
 Wheat and wheat milling
 process 41
 Storage 47
 Composition of Flour 48
 Starch 48
 Moisture  50
 Protein 51
 Ash content 52
 Sugar 53
 Storage of yeast  57
 Quantity of yeast to be used 58
 Water 59
 Salt 59
 Sugar 60
 Fat 60
 Milk&nb