Forgot your password?  

On Food and Cooking Chapter Summary & Analysis - Cereal, Doughs, and Batters Summary

Harold McGee
This Study Guide consists of approximately 37 pages of chapter summaries, quotes, character analysis, themes, and more - everything you need to sharpen your knowledge of On Food and Cooking.
This section contains 267 words
(approx. 1 page at 300 words per page)
Purchase our On Food and Cooking Study Guide

Cereal, Doughs, and Batters Summary and Analysis

There are three basic elements of dough, which contains more flour than water, and of batter, which is opposite. Those are water, gluten proteins and starch granules. Gluten is mainly proteins and is the cause of the gum-like, elasticity of dough. Starch granules, on the other hand, hold onto their surfaces, make up more than half the volume of dough and tenderize the gluten.

There are several types of wheat, the most common grain used in breads. Yeast is used to make bread lighter. Yeast, a fungi, uses the sugars in dough for energy and produces carbon dioxide and alcohol as a by product. This gas inflates the dough, as well as strengthens the gluten and improves elasticity.

Batters are different than dough because they are fluid and contain more water. The water disperses the gluten too far apart...

(read more from the Cereal, Doughs, and Batters Summary)

This section contains 267 words
(approx. 1 page at 300 words per page)
Purchase our On Food and Cooking Study Guide
Copyrights
On Food and Cooking from BookRags and Gale's For Students Series. ©2005-2006 Thomson Gale, a part of the Thomson Corporation. All rights reserved.
Follow Us on Facebook