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Bread Making: Improving Quality
Woodhead Publishing Ltd, Aug 2003, Pages: 608
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 will become a standard work both for industry and the research community.
This very readable and informative book is destined to become a staple reference work for technologists, researchers and students.
Food Science and Technology
...useful both for industry and the research community
Food Trade Review
Altogether this is a comprehensive treatise on the science of bread-making…it brings together the views and expertise of thirty scientists from all over the world in a truly eclectic presentation.
Food Technology (New Zealand)
About the Editor
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.
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