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

Tools for this Unit:

Readings

Barham, Peter. The Science of Cooking. Berlin: Springer, 2001.

Edwards, W. P. The Science of Bakery Products. Cambridge: RSC Publ., 2007.

http://www.cooksinfo.com/baking-soda

http://www.foodnetwork.com/recipes/packages/baking-guide/flour-101-guide-to-different-types-and-uses

http://www.madehow.com/Volume-3/Flour.html

https://www.usda.gov/

https://whatscooking.fns.usda.gov/

McGee, Harold, Patricia Dorfman, Justin Greene, and Ann McGee. On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner, 2004.

Wolke, Robert L., and Marlene Parrish. What Einstein Told His Cook: Kitchen Science Explained. New York: W.W. Norton & Co., 2002

Zimmer, Carl. “How the First Farmers Changed History,” The New York Times, October 17, 2016, https://www.nytimes.com/2016/10/18/

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