Bread Making: Improving Quality - Rilegato

Rilegato

ISBN 10: 1855735539 ISBN 13: 9781855735538

Casa editrice: Woodhead Pub Ltd, 2003

Riassunto

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 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.

Su questo libro

Informazioni sull'autore

Stan Cauvain is Director of Cereals and Cereals Processing at Campden and Chorleywood Food Research Association. He is widely acknowledged as one of the world's leading authorities on bread making.

Dettagli dell'edizione

• Editore: Woodhead Pub Ltd
• Data di pubblicazione: 2003
• Lingua: Inglese
• ISBN 10: 1855735539
• ISBN 13: 9781855735538
• Rilegatura: Copertina rigida
• Numero di pagine: 589
• Redattore: Cauvain Stanley P.
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile