Breadmaking: Improving Quality

ISBN 10: 008102519X / ISBN 13: 9780081025192

Editore: Elsevier Science & Technology|Woodhead Publishing, 2020

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Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Bread Making: Improving Quality quickly established itself as an essential purchase for baking professionals and researchers in this area. Fully revised and updated and with new chapters on Flour Lipids, and the dietary and nutritional quality of .

Codice articolo 339779737

Dati bibliografici

• Titolo: Breadmaking: Improving Quality
• Editore: Elsevier Science & Technology|Woodhead Publishing
• Data di pubblicazione: 2020
• Lingua: Inglese
• ISBN 10: 008102519X
• ISBN 13: 9780081025192
• Rilegatura: Brossura
• Edizione: terza edizione
• Condizione: New

Descrizione articolo

Riassunto

Bread Making: Improving Quality quickly established itself as an essential purchase for baking professionals and researchers in this area. Fully revised and updated and with new chapters on Flour Lipids, and the dietary and nutritional quality of bread, this new edition provides readers with the information they need on the latest developments in bread making science and practice

The book opens with two introductory chapters providing an overview of the breadmaking process. Part one focuses on the impacts of wheat and flour quality on bread, covering topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding. Part two covers dough development and bread ingredients, with chapters on dough aeration and rheology, the use of redox agents and enzymes in breadmaking and water control, among other topics. In part three, the focus shifts to bread sensory quality, shelf life and safety. Topics covered include bread aroma, staling and contamination. Finally, part four looks at particular bread products such as high fiber breads, those made from partially baked and frozen dough and those made from non-wheat flours

With its distinguished editor and international team of contributors, Bread Making: Improving Quality, Third Edition, continues to serve as the standard reference for researchers and professionals in the bread industry and all those involved in academic research on breadmaking science and practice.

• Discusses dough development and bread ingredients, with new chapters on flour lipids and improving the nutrition and dietary quality of breads
• Comprehensively updated and revised coverage, outlines the latest developments in breadmaking science and practice
• Covers topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling, and wheat breeding

Informazioni sull?autore

Prof. Cauvain is owner of BakeTran, a renowned independent Baking Industry Consultancy in Witney, UK. He was a director of Cereals & Cereal Processing Division at CCFRA until December 2004. A leading authority in the bread and baking industry, Stanley was also President of the International Association for Cereal Science and Technology between 2004 and 2006. He is a frequent Woodhead Publishing Limited author having written or edited six titles previously.