Bread Making (ePub)
Improving Quality
(Sprache: Englisch)
There has been a wealth of recent research on the complex changes involved in bread making and how they influence the many traits consumers use to define quality. Bread making: improving quality sums up this key research and what it means for improved...
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There has been a wealth of recent research on the complex changes involved in bread making and how they influence the many traits consumers use to define quality. Bread making: improving quality sums up this key research and what it means for improved process control and a better, more consistent product.
After an introductory review of bread making as a whole part one discusses wheat and flour quality. Chapter 3 summarises current research on the structure of wheat, providing the context for chapters on wheat proteins (chapters 5 and 6) and starch (chapter 7). There are also chapters on ways of measuring wheat and flour quality, and improving flour for bread making. Part two reviews dough formation and its impact on the structure and properties of bread. It includes chapters on the molecular structure of dough, foam formation and bread aeration together with discussion of the role of key ingredients such as water. A final group of chapters then discusses other aspects of quality such as improving taste and nutritional properties, as well as preventing moulds and mycotoxin contamination.
With its distinguished editor and international team of contributors, Bread making: improving quality is a standard work both for industry and the research community.
After an introductory review of bread making as a whole part one discusses wheat and flour quality. Chapter 3 summarises current research on the structure of wheat, providing the context for chapters on wheat proteins (chapters 5 and 6) and starch (chapter 7). There are also chapters on ways of measuring wheat and flour quality, and improving flour for bread making. Part two reviews dough formation and its impact on the structure and properties of bread. It includes chapters on the molecular structure of dough, foam formation and bread aeration together with discussion of the role of key ingredients such as water. A final group of chapters then discusses other aspects of quality such as improving taste and nutritional properties, as well as preventing moulds and mycotoxin contamination.
With its distinguished editor and international team of contributors, Bread making: improving quality is a standard work both for industry and the research community.
Autoren-Porträt
Prof. Cauvain is owner of BakeTran, a renowned independent Baking Industry Consultancy in Witney, UK. He was a director of Cereals & Cereal Processing Division at CCFRA until December 2004. A leading authority in the bread and baking industry, Stanley was also President of the International Association for Cereal Science and Technology between 2004 and 2006. He is a frequent Woodhead Publishing Limited author having written or edited six titles previously.
Bibliographische Angaben
- 2003, 608 Seiten, Englisch
- Herausgegeben: Stanley P. Cauvain
- Verlag: Elsevier Science & Techn.
- ISBN-10: 1855737124
- ISBN-13: 9781855737129
- Erscheinungsdatum: 31.08.2003
Abhängig von Bildschirmgrösse und eingestellter Schriftgrösse kann die Seitenzahl auf Ihrem Lesegerät variieren.
eBook Informationen
- Dateiformat: ePub
- Grösse: 7.34 MB
- Mit Kopierschutz
- Vorlesefunktion
Sprache:
Englisch
Kopierschutz
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Pressezitat
This very readable and informative book is destined to become a staple reference work for technologists, researchers and students., Food Science and Technology…useful both for industry and the research community., Food Trade Review
Altogether this is a comprehensive treatise on the science of bread-making …it brings together the views and expertise of thirty scientists from all over the world in a truly eclectic presentation., Food Technology (New Zealand)
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