Bread Making: Improving Quality

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.

INTRODUCTION

BREAD MAKING: AN OVERVIEW; S. Cauvain
Introduction
Bread dough development
Bread making processes
What determines bread quality?
Dough mixing and processing
Cell creation during mixing
Dough processing
Gas bubble control during dough processing
Proving and baking
Future trends
Sources of further information and advice
References

Wheat and flour quality

THE CHEMISTRY AND BIOCHEMISTRY OF WHEAT; H. Cornell
Introduction: the structure of the wheat kernel
Wheat carbohydrates
Wheat proteins
Wheat lipids
Wheat enzymes
Pigments
Future trends in wheat utilisation
Sources of further information and advice
References

ASSESSING GRAIN QUALITY; C. Wrigley and I. Batey
Introduction: the interaction of genotype with the environment
The importance of variety
Environmental factors affecting grain quality
Storage and transport
Critical quality attributes and their analysis
Grain quality bargaining
Future trends
Sources of further information and advice
References

TECHNIQUES FOR ANALYSING WHEAT PROTEINS; A. Gil
Introduction
Separation methods
Analysing molecular properties
Rheological measurement
Infrared spectroscopy
NMR spectroscopy
Electro-spin-resonance spectroscopy
Future trends
References

WHEAT PROTEINS AND BREAD QUALITY; E. Mills, N. Wellner, L. Salt, J. Robertson and J. Jenkins
Introduction: cereal protein classification
Cereal proteins and bread making quality
Prolamin structure and bread quality
Soluble proteins, xylanase inhibitors and bread quality
Detergent-solubilised proteins and bread quality
Genomics and the what grain proteome
Conclusion and future trends
Acknowledgements
References

STARCH STRUCTURE AND BREAD QUALITY; A-C. Eliasson
Introduction: the importance of starch structure to bread quality
Starch properties and baking performance
Starch structure
Starch structure and bread quality
Future trends
Sources of further information and advice
References

IMPROVING WHEAT QUALITY: THE ROLE OF BIOTECHNOLOGY; P. Shewry
Introduction
Wheat gluten proteins
HMW subunits and bread quality
The genetic transformation of wheat
Manipulating HMW subunit composition and dough properties
Future trends: improving bread quality
Sources of further information and advice
Acknowledgements
References

ANALYSING WHEAT AND FLOUR; M. Hajselova and A. Alldrick
Introduction
Sample collection and preparation
Grain quality parameters
Flour quality: protein
Flour quality: starch and other attributes
Conclusion
Sources of further information and advice
References

MILLING AND FLOUR QUALITY; C. Webb and G. Owens
Introduction
Key stages in flour milling
Recent developments in milling
Flour milling and flour quality
Improving flour quality
Future trends
References

MODIFYING FLOUR TO IMPROVE FUNCTIONALITY; C. Howitt, L. Tamas, R. Solomon, P. Gras, M. Morell, F. Bekes and R. Appels
Introduction
Flour components and dough formation
Protein modification and bread-making quality
Genetic modification of flour properties
References

THE NUTRITIONAL ENHANCEMENT OF WHEAT FLOUR; C. Rosell
Introduction
The nutritional value of wheat
Increasing the nutritional value of wheat flour
Improving the nutritional value of whole-wheat flours
Future trends: protein supplementation and fibre enhancement
Sources of further information and advice
References

Dough and bread quality

THE MOLECULAR BASIS OF DOUGH RHEOLOGY; P. Belton
Introduction
Factors affecting dough rheology
Polymer networks in dough
The molecular mechanism of energy storage in dough
How much dough rheology can we explain?
Future trends
Sources of further information and advice
Acknowledgement
References

MOLECULAR MOBILITY IN DOUGH AND BREAD QUALITY; Y. Roos
Introduction
Molecular mobility in dough
Dough properties in baking
Controlling molecular mobility to improve bread quality
Future trends
Sources of further information and advice
References

THE ROLE OF WATER IN DOUGH FORMATION AND BREAD QUALITY; A. Schiraldi and D. Fessas
Introduction
Dough as a disperse system
Water displacements in dough
Dough proofing and baking
Dough freezing
Future trends
Sources of further information and advice
References

FOAM FORMATION IN DOUGH AND BREAD QUALITY; P. Wilde
Introduction
Foam formation
Foam stability
Surface active dough components
The aqueous phase of dough and foam formation
Dough composition and foam stability
Processing stages and foam stability
Analytical techniques
Future trends
Sources of further information and advice
References

BREAD AERATION; G. Campbell
Introduction
The development of bread aeration studies
Aeration during bread making: mixing
Aeration during proving
Aeration during baking
Future trends
Conclusions
Acknowledgements
References and further reading

MEASURING THE RHEOLOGICAL PROPERTIES OF DOUGH; B. Dobraszczyk
Introduction: dough rheology and bread quality
The role of rheology in quality control
Rheological tests
Descriptive rheological measurements
Fundamental rheological tests
Baking quality and rheology
Future trends
References

CONTROLLING DOUGH DEVELOPMENT; S. Millar
Introduction
Dough rheology during mixing
Dough development
The effects of mixer type
Controlling dough development
Emerging methods for controlling dough development
Future trends
Sources of further information and advice

THE USE OF REDOX AGENTS; H. Wieser
Introduction
The redox state in flour
Redox reactions during processing
Redox agents: oxidants and reductants
Future trends
Sources of further information and advice
References

WATER CONTROL IN BAKING; S. Cauvain and L. Young
Introduction: water composition and properties
Hygrometry and water hardness
The water absorption capacity of flour
Dough formation
Proving and baking
Water activity and the shelf-life of bread
Future trends
Sources of further information and advice
References

IMPROVING THE TASTE OF BREAD; R. Wirtz
Introduction
Elements of bread flavor
Ingredients and flavor: flour and water
Ingredients and flavor: yeast and lactic acid fermentation
Processing and flavor: mixing, fermentation and baking
Innovations in bread flavour
References

HIGH FIBRE BAKING; K. Katina
Introduction
Sources of fibre in baking
Problems in high fibre baking
Improving the quality of high fibre bread
Future trends
References

MOULD PREVENTION IN BREAD; N. Magan, M. Arroyo and D. Aldred
Introduction: the problem of mould in bread
Current techniques for mould control and their limitations
Developing new methods for mould control
Future trends
Sources of further information and advice
References

DETECTING MYCOTOXIN CONTAMINATION OF CEREALS; C. Waalwijk
Introduction: the problem of mycotoxin contamination
Mycotoxins in the food chain
Detecting mycotoxins
The regulatory context
Future trends
References

IMPROVING WHEAT QUALITY; O Chung, S-H. Park, M. Tilley and G. Lookhart
Introduction
US wheat classification and grading
Breeding and wheat quality
Quality indices and tests
Predicting the bread-making quality of wheat
Future trends
References

UNDERSTANDING AND PREVENTING BREAD STALING; P. Chinachoti
Introduction
The process of bread staling
The role of starch and gluten in staling
The role of water
Starch and gluten molecular rigidity
Preventing bread staling
References
Sources of further information and advice
References