SUSTAINABLE DEVELOPMENT
Innovate. Sustain. Transform.
Save up to 30% on top Physical Sciences & Engineering titles!
Bread Making
Improving Quality
- 1st Edition - August 31, 2003
- Editor: Stanley P. Cauvain
- Language: English
- Hardback ISBN:9 7 8 - 1 - 8 5 5 7 3 - 5 5 3 - 8
- eBook ISBN:9 7 8 - 1 - 8 5 5 7 3 - 7 1 2 - 9
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:… Read more
Purchase options
Institutional subscription on ScienceDirect
Request a sales quoteThere 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.
The food industry and research community
Bread making: An overview. Part 1 Wheat and flour quality: The chemistry and biochemistry of wheat; Assessing grain quality; Techniques for analysing wheat proteins; Wheat proteins and bread quality; Starch structure and bread quality; Improving wheat quality: the role of biotechnology; Analysing wheat and flour; Milling and flour quality; Modifying flour to improve functionality; The nutritional enhancement of wheat flour. Part 2 Dough and bread quality: The molecular basis of dough rheology; Molecular mobility in dough and bread quality; The role of water in dough formation and bread quality; Foam formation in dough and bread quality; Bread aeration; Measuring the rheological properties of dough; Controlling dough development; The use of redox agents; Water control in baking; Improving the taste of bread; High- fibre baking; Mould prevention in bread; Detecting mycotoxin contamination of cereals; Improving wheat quality; Preventing bread staling.
- No. of pages: 608
- Language: English
- Edition: 1
- Published: August 31, 2003
- Imprint: Woodhead Publishing
- Hardback ISBN: 9781855735538
- eBook ISBN: 9781855737129
SC
Stanley P. Cauvain
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.
Affiliations and expertise
Visiting Professor, International Institute for Agri-Food Security, Curtin University, UKRead Bread Making on ScienceDirect