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Book Details

Law » International Law » Law

 
Bread making: Improving quality

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Bread making: Improving quality

Authors :

Stanley P. Cauvain

ISBN :

9781855735538

Publisher :

Woodhead Publishing Limited (Imprint Elsevier)

Imprint :

CRC

Cover Price :

170.00

CD Included :

No

Pages :

589

Binding :

Hardback

Publication Year :

2003

   

Bread making: Improving quality

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 1 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 2 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 will become a standard work both for industry and the research community.


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