Chemistry of Cooking

CONTENTS OF CURRICULUM UNIT 17.04.02

  1. Unit Guide
  1. Introduction
  2. Rationale
  3. The Evolution of Bread
  4. The Structure of Flour
  5. What is Yeast?
  6. Chemical Leaveners
  7. Maillard Reactions
  8. Breads
  9. Teaching Strategies
  10. Classroom Activities
  11. Endnotes
  12. Readings
  13. Appendix – Implementing District Standards

The Chemistry of Baking Bread

Carol P. Boynton

Published September 2017

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Endnotes

  1. https://www.usda.gov/
  2. Harold McGee, On Food and Cooking, 516-517.
  3. Carl Zimmer, “How the First Farmers Changed History.”
  4. McGee, 517-520.
  5. Peter Barham, The Science of Cooking, 107-108.
  6. http://www.madehow.com/Volume-3/Flour.html
  7. McGee, 529.
  8. Barham, 108.
  9. http://www.foodnetwork.com
  10. McGee, 532.
  11. http://www.cooksinfo.com/baking-soda
  12. https://whatscooking.fns.usda.gov/
  13. Robert L. Wolke, What Einstein Told His Cook, 98.
  14. Wolke, 24.

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