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Tables of Contents for The Taste of Bread
Chapter/Section Title
Page #
Page Count
Getting to Know Professor Calvel and Bread
vii
James MacGuire
Working With the Masters
ix
Ronald L. Wirtz
How to Use This Book
ix
James MacGuire
Preface to the French Edition
xiii
Henri Nuret
Color Plates
xvii
PART I---CHARACTERISTICS OF RAW MATERIALS AND DOUCH PRODUCTION
1
24
Four
3
12
Type and Condition of Wheat Milled into Bread Flour
3
1
Nature of Breadmaking Flour
3
8
Technical Characteristics of Breadmaking Flour
11
4
Dough
15
10
The Composition of Dough
15
1
The influence of Processing Agents and the Use of Additives
16
1
Additions to French Bread in Certain Foreign Countries
17
1
The Influence of Ingredients
18
7
PART II---THE ROLE OF MIXING AND OF YEAST FERMENTATION IN THE CREATION OF BREAD TASTE
25
40
Mixing
27
11
Mixing: Dough Production and the Physicochemical Development, Oxidation, and Maturation of Dough
27
3
Excessive Oxidation and Its Consequences
30
8
Fermentation
38
11
The Role of Bread Fermentation
38
2
The Influence of Different Breadmaking Methods on Taste
40
5
Evolutionary Changes in the Different Breadmaking Methods
45
4
Organic Acids
49
6
The Identification of Volatile Organic Acids and Their Influence on the Taste of Bread
49
1
The Relationship of Organic Acids, Mixing Intensity, Dough Oxidation Level, and Bread Production Method
50
5
Dough Maturation and Development
55
10
The Influence of Dough Maturation Level
55
1
The Effects of Changes in pH and Residual Sugar Levels
56
1
The Effects of Loaf Molding
57
3
The Effect of Type and Degree of Paton Development
60
1
The Effects of Freezing Unbaked and Parbaked Loaves
61
4
PART III---BAKING AND KEEPING QUALITIES OF BREAD AND THEIR RELATIONSHIP TO TASTE
65
22
Bread Crust
67
11
Ovens Used in Bread Baking
67
2
Formation, Coloration, and Degree of Crust Baking and Their Relationship to Bread Taste
69
4
The Effects of Oven Steam on Crust Teste
73
2
Flour-Dusted Breads and Crust Taste
75
1
Scaling of Bread Crust
76
1
Frozen Storage of Baked Bread
77
1
Bread Crumb
78
2
Foremation and Baking of the Crumb
78
1
Crumb Color and Cell Structure
79
1
Bread Staling
80
7
Storage and Staling Effects on Bread Taste
80
1
Bread Staling and Factors that Influence It
81
2
Consumption of Stale Bread
83
1
Shelf Life and Taste of Industrially Produced Packaged Breads
83
1
Types of Bread Spoilage
84
3
PART IV---TRADITIONAL AND SPECIALTY BREAD PRODUCTION
87
42
Basic French Bread
89
13
Breadmaking with Levain and with Levain de Pate
89
5
Yeast-Raised French Bread (Pain Courant)
94
5
Rustic (Country-Style) Bread with Pure-Wheat Flour
99
3
Specialty Breads
102
27
Specialty Breads
102
17
Breads for Filling or Topping
119
1
Savory and Aromatic Breads
120
9
PART V---YEAST-RAISED SWEET DOUGH PRODUCTS, COMMON AND DIETETIC RUSKS, BREADSTICKS, CROISSANTS, PARISIAN AND REGIONAL BRIOCHES
129
52
Rusks and Specialty Toasted Breads
131
10
Rusks (Biscotte Courant)
131
6
Gluten-Free Breads
137
1
Breadsticks and Grissini
137
4
Yeast-Raised Sweet Doughs
141
17
Traditional Croissants
141
7
Chocolate-Filled Buns from Croissant Dough
148
1
Snail Rolls
149
1
Brioches
149
9
Regional Brioches
158
23
Regional Brioches
158
3
Vendee-Style Brioche
161
2
Specialty Brioches
163
12
Brioche-Type Hearth Cakes from Other Lands
175
6
PART VI---NUTRITIONAL VALUE OF BREAD, BREAD AND GASTRONOMY, BREAD AND THE CONSUMER
181
16
Qualities of Bread
183
14
The Nutritional Value of Bread
183
2
Caloric Content and Bioavailability
185
3
The Progressive Decline of Bread Consumption in France
188
1
Bread Made from Stone-Ground Flour
189
1
Bread and Gastronomy
190
2
Comparing Bread with Other Foods
192
5
Selected Works of Professor Raymond Calval
197
4
Ronald L. Wirtz
Index
201