ABSTRACT
This chapter describes the function of ingredients in a variety of products made from batters and doughs and compares the gluten potential of flours made from wheat, corn, rye, and soy. It assesses the effectiveness of different leavening agents and relates these to palatability characteristics and the relationships of kind and proportion of ingredients to final product characteristics. The chapter examines the effect of manipulation on gluten development in a variety of batters and doughs and relates gluten development to palatability characteristics of products made from various batters and doughs. It also examines the nutritive value of different grains and identifies food allergens and acceptable recipe alternatives in baked goods. Before the industrialization of food, the techniques employed to accomplish these things were quite different. In bread making, for instance, there was no such thing as commercial yeast.
