Breadmaking

Improving Quality

3rd Edition - November 26, 2020
Imprint: Woodhead Publishing
Editor: Stanley P. Cauvain
Language: English
Paperback ISBN:
9 7 8 - 0 - 0 8 - 1 0 2 5 1 9 - 2
eBook ISBN:
9 7 8 - 0 - 0 8 - 1 0 2 5 2 0 - 8

Bread Making: Improving Quality quickly established itself as an essential purchase for baking professionals and researchers in this area. Fully revised and updated and with new… Read more

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Bread Making: Improving Quality quickly established itself as an essential purchase for baking professionals and researchers in this area. Fully revised and updated and with new chapters on Flour Lipids, and the dietary and nutritional quality of bread, this new edition provides readers with the information they need on the latest developments in bread making science and practice

The book opens with two introductory chapters providing an overview of the breadmaking process. Part one focuses on the impacts of wheat and flour quality on bread, covering topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding. Part two covers dough development and bread ingredients, with chapters on dough aeration and rheology, the use of redox agents and enzymes in breadmaking and water control, among other topics. In part three, the focus shifts to bread sensory quality, shelf life and safety. Topics covered include bread aroma, staling and contamination. Finally, part four looks at particular bread products such as high fiber breads, those made from partially baked and frozen dough and those made from non-wheat flours

With its distinguished editor and international team of contributors, Bread Making: Improving Quality, Third Edition, continues to serve as the standard reference for researchers and professionals in the bread industry and all those involved in academic research on breadmaking science and practice.

Cover image
Title page
Table of Contents
Copyright
Contributors
Preface
Chapter 1: Introduction and overview to breadmaking
Abstract
1.1: Introduction
1.2: Wheat and its special properties
1.3: Dough development—The foundation of bread quality
1.4: Dough mixing—Incorporating air and developing gluten
1.5: Overview of breadmaking processes
1.6: Dough processing
1.7: Gas bubble control during dough processing
1.8: Proving and baking
1.9: Bread quality and the contribution of ingredients
1.10: Other functional ingredients
1.11: The place of improvers in modern breadmaking
1.12: Nutrition and food safety
1.13: Sources of further information and advice
Part One: Wheat and Flour Quality
Chapter 2: The chemistry and biochemistry of wheat
Abstract
2.1: The structure and composition of the wheat kernel
2.2: Wheat carbohydrates
2.3: Wheat proteins
2.4: Wheat lipids
2.5: Wheat enzymes and their roles
2.6: Pigments and their structures
2.7: Recent developments in wheat utilization
2.8: Future trends
2.9: Sources of further information and advice
Chapter 3: Techniques for analyzing wheat proteins
Abstract
Acknowledgments
3.1: Introduction
3.2: Separation methods
3.3: Analyzing molecular properties
3.4: Rheological measurements
3.5: Infrared spectroscopy
3.6: NMR spectroscopy
3.7: Electron spin resonance spectroscopy
3.8: Future trends
Chapter 4: Wheat proteins and bread quality
Abstract
Acknowledgments
4.1: Introduction: Cereal protein classification
4.2: Cereal proteins and breadmaking quality
4.3: Prolamin structure and bread quality
4.4: Soluble proteins, xylanase inhibitors, and bread quality
4.5: Detergent-solubilized proteins and bread quality
4.6: Genomics and the wheat grain proteome
4.7: Conclusion and future trends
Chapter 5: Wheat starch structure and bread quality
Abstract
5.1: Introduction: The importance of starch structure to bread quality
5.2: Starch properties and baking performance
5.3: Physicochemical properties of starch in relation to the baking process
5.4: Starch structure and chemical composition
5.5: Future trends
5.6: Sources of further information and advice
Chapter 6: Flour lipids, fats, and emulsifiers
Abstract
6.1: Introduction
6.2: Lipids, fats, oils, glycerides, and emulsifiers
6.3: Flour lipids
6.4: Bakery fats
6.5: Emulsifiers
6.6: Conclusions and future trends
Chapter 7: Milling and flour quality
Abstract
Acknowledgments
7.1: Introduction
7.2: Flour milling
7.3: Debranning
7.4: Other milling developments
7.5: On-line process control
7.6: Flour milling and flour quality
7.7: Recent outputs from milling research
7.8: The future of flour milling
7.9: Conclusion
Chapter 8: Wheat quality: Wheat breeding and quality testing in Australia
Abstract
8.1: Introduction
8.2: History of wheat breeding in Australia
8.3: Quality selection in breeding
8.4: Wheat classification
8.5: Quality testing of breeder's lines
8.6: Future trends
Chapter 9: Improving wheat protein quality for breadmaking: The role of biotechnology
Abstract
Acknowledgments
9.1: Introduction
9.2: Wheat gluten proteins and dough strength
9.3: HMW subunits and bread quality
9.4: The genetic transformation of wheat
9.5: Manipulating HMW subunit composition and dough properties
9.6: Prospects for using GM to improve wheat processing quality
9.7: Sources of further information and advice
Chapter 10: Acrylamide in bread and baked products
Abstract
10.1: Introduction
10.2: Acrylamide as an industrial and laboratory chemical, and as an environmental pollutant
10.3: Discovery in food, toxicology, safety, and food safety authorities' action
10.4: Dietary exposure and typical acrylamide levels in baked products
10.5: Typical acrylamide levels in baked products
10.6: Acrylamide formation and pathways
10.7: Key factors of acrylamide formation in baked products
10.8: Key studies and methods for acrylamide mitigation
10.9: Acrylamide-lowering ingredients
10.10: Processing and process control
10.11: Toasting
10.12: Future trends
Part Two: Dough development and particular bread ingredients
Chapter 11: Bread aeration and dough rheology: An introduction
Abstract
Acknowledgments
11.1: Introduction: The appeal of raised bread and the unique rheology of wheat flour doughs
11.2: The history of bread aeration studies
11.3: The history of dough rheology studies
11.4: Methods for studying bread aeration and dough rheology
11.5: Breadmaking: A series of aeration/rheology interactions
11.6: The future of bread aeration and rheology research
11.7: Conclusions
Chapter 12: The molecular basis of dough rheology
Abstract
12.1: Introduction
12.2: Factors affecting dough rheology
12.3: Polymer networks in doughs
12.4: The molecular mechanism of energy storage in dough
12.5: How much dough rheology can we explain?
12.6: Future trends
12.7: Sources of further information and advice
Chapter 13: The use of redox agents in breadmaking
Abstract
13.1: Introduction
13.2: The redox state in flour
13.3: Redox reactions during processing
13.4: Redox agents
13.5: Future trends
13.6: Sources of further information and advice
Chapter 14: Applications of enzymes in breadmaking
Abstract
14.1: Introduction
14.2: The nature of enzymes
14.3: Enzyme specificity and kinetics
14.4: The commercial production of enzymes
14.5: Genetically modified organisms and protein engineered enzymes
14.6: Enzymes used in bread and fermented products
14.7: Examples of enzyme applications
14.8: Future trends
14.9: Sources of further information and advice
Chapter 15: The contribution of water to dough formation and bread quality
Abstract
15.1: Introduction to the composition and properties of water
15.2: Hygrometry
15.3: Water hardness
15.4: The water absorption capacity of flour
15.5: Dough formation
15.6: The impact of water postmixing
15.7: Proving
15.8: Baking
15.9: Crust formation
15.10: Moisture movement postbaking
15.11: Future trends
15.12: Sources of further information and advice
Part Three: Bread sensory quality, shelf life, and safety
Chapter 16: Bread aroma
Abstract
Acknowledgments
16.1: Introduction
16.2: Formation of volatile compounds during bread-making
16.3: Extraction and analysis of bread volatile compounds
16.4: Volatile composition of bread
16.5: How can bread aroma be improved?
16.6: Conclusion
Chapter 17: Applications of rheological analysis to dough and texture analysis to bread
Abstract
17.1: Introduction
17.2: Instrumental analysis relevant to dough
17.3: Instrumental texture analysis of bread
17.4: Future trends
17.5: Sources of further information and advice
Chapter 18: Mold prevention in bread
Abstract
18.1: Introduction: The problem of molds in bread
18.2: Current techniques for mold control and their limitations
18.3: Developing new methods for mold control
18.4: Future trends
18.5: Sources of further information and advice
Chapter 19: Bread staling
Abstract
19.1: Introduction
19.2: Breadcrumb structure
19.3: Bread stability
19.4: Antistaling agents
19.5: Future trends
Part Four: Particular bread products
Chapter 20: Improving the quality of bread made from partially baked, refrigerated and frozen dough
Abstract
20.1: Introduction
20.2: Frozen part-baked technology
20.3: Nonfermented frozen dough technology
20.4: Prefermented frozen dough technology
20.5: Energy demand for the bake-off technologies
20.6: Conclusions
Chapter 21: Improved nutritional and dietary quality of breads
Abstract
21.1: Introduction
21.2: Nutritional value of wheat flour
21.3: Nutritional changes during breadmaking
21.4: Different approaches to increase the nutritional value of breads
21.5: Improving bread nutritional profile: Reducing salt, fat, and sugar
21.6: Conclusions
Chapter 22: The production and quality of breads made from nonwheat flours
Abstract
22.1: Introduction
22.2: The structure and chemistry of nonwheat grains used in breadmaking
22.3: Producing nonwheat pan bread
22.4: Technologies to improve nonwheat pan bread quality
22.5: Traditional nonwheat bread products
22.6: Flatbread making processes and technologies
22.7: Research into improving nonwheat flatbread quality
22.8: Nonwheat grain and flour quality issues
22.9: Physical and chemical treatments of nonwheat grains and flours
22.10: Nonwheat bread quality and its assessment
22.11: Future trends
Chapter 23: Formulating breads for specific dietary requirements
Abstract
23.1: Introduction
23.2: Wheat allergy and celiac disease
23.3: Glycemic index and glycemic load
23.4: Bread high in dietary fiber
23.5: Future trends
23.6: Sources of further information and advice
Chapter 24: The future for breadmaking
Abstract
24.1: Breads of the future
24.2: Wheat, flour, and functional ingredients
24.3: The process of bread manufacture in the future
24.4: Nutrition and health from bread in the future
24.5: Education and training
24.6: Concluding remarks
Index

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health

Breadmaking

Improving Quality

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