Bread Making: Improving Quality
Language: English
Published by Woodhead Publishing, 2003
- Hardcover
- New
Seller: Brook Bookstore On Demand, Napoli, NA, ItalyBrook Bookstore On Demand
AbeBooks seller since October 11, 2022
Condition: New
£ 189.88
Quantity: Over 20 available
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Seller Inventory # cd28ef5fe6b432c1538e11f68652c32b
- Title
- Bread Making: Improving Quality
- Author
- Stan Cauvain
- Publisher
- Woodhead Publishing
- Publication year
- 2003
- Condition
- new
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 1855735539
- ISBN 13
- 9781855735538
- Item weight
- 1.05 kilograms
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.
Contents: 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.
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Brook Bookstore On Demand
Napoli, NA, Italy
AbeBooks seller since October 11, 2022
Shipping rates from Italy to U.S.A.
| Item | 25 to 40 business days | 60 to 60 business days |
|---|---|---|
| First item | £ 9.41 | £ 437.36 |
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Brandon Group S.R.L.
Via Vannella Gaetani 27, Brandon Group
Napoli, NA Italy 80121
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