Bread Making: Improving Quality - Hardcover

Hardcover

ISBN 10: 0849317622 ISBN 13: 9780849317620

Publisher: CRC Press, 2003

Synopsis

Edited by one of the world's leading authorities in the field, Bread Making: Improving Quality reviews key recent research on the ingredients determining bread characteristics. The text discusses what this information means for improved process control and a better, more consistent product. After an introductory review, Part 1 discusses such concepts as the structure and quality of wheat and flour, and methods for measuring quality. Part 2 covers dough formation and its impact on bread's structure and properties. This includes such concepts as foam formation and bread aeration, key ingredients, improving taste and nutritional properties, and the prevention of moulds and mycotoxin contamination.

About this title

Review

"'Bread Making: Improving Quality' sums up key research and what it means for improved process control and a better, more consistent product. [It] will become a standard work both for industry and the research community." - SirReadaLot.org, December 22, 2003

From the Back Cover

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 is a standard work both for industry and the research community.

Edition details

• Publisher: CRC Press
• Publication date: 2003
• Language: English
• ISBN 10: 0849317622
• ISBN 13: 9780849317620
• Binding: Hardcover
• Edition number: 1
• Number of pages: 500
• Editor: Cauvain Stanley P