Beginning Programming All-In-One Desk Reference For Dummies

Beginning Programming All-In-One Desk Reference For Dummies

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English
720 Pages

Description

So you want to be a programmer? Or maybe you just want to be able to make your computer do what YOU want for a change? Maybe you enjoy the challenge of identifying a problem and solving it. If programming intrigues you for whatever reason, Beginning Programming All-In-One Desk Reference For Dummies is like having a starter programming library all in one handy, if beefy, book.

In this practical guide, you’ll find out about compiling, algorithms, best practices, debugging your programs, and much more. The concepts are illustrated in several different programming languages, so you’ll get a feel for the variety of languages and the needs they fill. Seven minibooks cover:

  • Getting started
  • Programming basics
  • Data structures
  • Algorithms
  • Web programming
  • Programming language syntax
  • Applications

Beginning Programming All-In-One Desk Reference For Dummies shows you how to decide what you want your program to do, turn your instructions into “machine language” that the computer understands, use programming best practices, explore the “how” and “why” of data structuring, and more. You’ll even get a look into various applications like database management, bioinformatics, computer security, and artificial intelligence. Soon you’ll realize that — wow! You’re a programmer!

Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.

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Published by
Published 08 February 2011
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EAN13 9781118051221
License: All rights reserved
Language English

Legal information: rental price per page €. This information is given for information only in accordance with current legislation.

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Contents
Preface ix 12A Brief History of Bread Making The History of Bread Making Bread’s Impact on Basic Survival 2 A Cornerstone of Civilization 2 How Bread Began 3 Bread: An Accidental Creation 3 Mechanized Bread Making 6 Direct Mixing Method 7 World War II and Its Aftermath 7 The Intensive Mix Method 8 Rescue Arrives —The Improved Mix Method 9 Renewed Interest in Great Bread 11 2Ingredients for Baking Bread 14 Ingredients and Their Effects The Most Important Ingredient: Flour 14 Wheat Dough Can Inflate 15 The Wheat Berry 15 Wheat Classification 16 Other Grains 18 Water 19 Salt 20 Yeast 21 Sweeteners 23 Fats and Oils 23 Milk Products 24 Eggs 24 Nuts, Seeds, Grains, and Dried Fruits 25
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v iC O N T E N T S
Using Whole Grains 25 Herbs and Spices 27 3 Basic Baker’s Percentage (Baker’s Math) 31 An International Language for Bakers 32 It’s All in the Percentages 32 Changing Batch Sizes 35 Find the Total Flour Weight: Using thePercentage Sum 36 Discrepancies in Batch Size 38 WhenYou Have Two or More Flours 38 4 Mixing Methods 41 The First 10,000Years: Hand Mixing 42 Two Stages in the Dough Mixing Process 42 Dough Transformation During Mixing 43 Precursors to Mechanized Mixing 43 Mechanization Arrives:The Short Mix Method 44 Intensive Mix Method 44 The Improved Mix Method 47 Is There a Best Mixing Method? 47 Special Circumstances or Exceptions 50 5 Fermentation 61 Fermentation:A Process of Transformation 62 Does Fermentation Create or Destroy? 62 Fermentation of Bread Dough 63 Yeast Fermentation: Produces Carbon Dioxide and Alcohol 64 Bacterial Fermentation: Produces Organic Acids 65 Nonliving Organic Substances: Esters and Enzymes 66 Manipulating Fermentation:Time,Temperature, and Hydration 67 PreFerments: How to Shorten Fermentation Time While Increasing Strength and Flavor 68 Natural PreFerments 70 678Giving Form to Dough Division and Shaping of Loaves and Rolls 77 The First Step: Division 78 Shaping Loaves and Rolls 82
C O N T E N T Svii 7 Proofing and Retarding 105 Proofing Defined 106 Judging the Readiness of Proofed Loaves 106 Proofing versus Bulk Fermentation 107 Collapse of Overproofed Dough 107 Gas Production in Successful Proofing 107 Changing the Temperature of Dough 108 Yeast Quantity in Dough 110 The Degradation of Dough Structure 110 Retarding Loaves of Bread 111 Dough Degradation in Retarding 113 Specialized Equipment for Proofing and Retarding Loaves of Bread 113 8Baking Transforms 122Raw Dough Baking 121 Recognizing When Loaves Are Ready to Be Baked 122 Scoring Loaves 122 Baking Temperature 125 Using Steam 127 How to Judge the Doneness of Bread 130 The Importance of Cooling Bread after Baking 131 9138The Effects Ingredients Have on Dough Rich and Laminated Doughs 137 Strategies for Turning Lean Dough into Rich Dough 139 Why Not Just Add the Fat to the Dough? 139 Lamination Defined 140 The Lamination Process 142 Differences between Croissant Dough and Danish Dough 148 Some Caveats in Working with Laminated Dough Products 149 Shaping Croissants and Danish 149 10 Creating Dough Formulas 155 Formulation: How Can We Design Our Own Reliable Bread Dough? 156 Choose Your Ingredients 157 Create a Formula, Not Just a Recipe 159
viiiC O N T E N T S
Advanced Topic #1: Flour Composition and Milling Technology 173 Elements of the Wheat Endosperm 173 The Milling Process 178
Advanced Topic #2: Advanced Baker’s Percentage 181 Using PreFerments in Formula Creation 181 Which PreFerment ShouldYou Use? 183
Advanced Topic #3: Controlling Fermentation: Living and Nonliving Players 185 Controlling Yeast Activity 185 Controlling Bacterial Activity 186 Enzymes:Amylase and Protease 187
Advanced Topic #4: Decorative Dough Pieces Working with Decorative Dough 189 Types of Decorative Dough 189
Appendix: Formulas
Glossary 237
Bibliography 247
Index 249
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