Expert: Ralph Onesti - 7/18/2011

Question
Explain how a pan's surface affects the outcome of the baked product?
What else can a sheeter do?
What two elements does a proofing cabinet control?
Describe what leavening agents do for baked products?
Describe how to activate the following types of yeast compressed dry active quick rise dry?
How does air affect the items textured and volume?
What does Staling mean?
How does carryover baking impact baked products?
Yes I like learning about this you a good helper that I ever had.

Answer
Michael:

This site is here to help bakers who are having problems with their bakes to get help.

Your questions, although valid are academic and outside the scope of this help site.

I would suggest you either enroll in a professional baking class, and/or begin the research process by zeroing on books that address these academic and chemically based questions.

There is a book, and in my opinion the best book on bread called "Bread" by Jeffrey Hamelman.

I suggest you purchase this book, read it thoroughly, then begin going through his bibliography list for further research.

In the meantime, if you are baking and run into a specific problem, please don't hesitate to get back to me.

Regards and happy baking,

Ralph