• SELECT SITE CURRENCY
Select a currency for use throughout the site
Breadmaking: Improving quality
Woodhead Publishing Ltd, April 2012, Pages: 832
The complex changes that take place during breadmaking and their influences on the traits consumers use to define quality are key areas of study. The first edition of Breadmaking: Improving quality quickly established itself as an essential guide to research in this area and its implications for improving processes and products. Comprehensively updated and revised, this new edition helps readers to understand the latest developments in breadmaking science and practice. Five chapters have been added, covering topics including enzymes in breadmaking, the applications of texture analysis and breads for special dietary requirements.
Part 1 Wheat and flour quality: The chemistry and biochemistry of wheat
- Techniques for analyzing wheat proteins
- Wheat proteins and bread quality
- Wheat starch structure and bread quality
- Assessing grain quality
- Milling and flour quality
- Wheat breeding and quality evaluation in the US
- Improving wheat protein quality for breadmaking: The role of biotechnology
- Novel approaches to modify wheat flour processing characteristics and health attributes: from genetics to food technology.
Part 2 Dough development and particular bread ingredients: Bread aeration and dough rheology: An introduction
- The molecular basis of bread dough rheology
- The role of water in dough formation and bread quality
- Foam formation in dough and bread quality
- Controlling bread dough development
- Molecular mobility in dough and bread quality
- The use of redox agents in breadmaking
- Applications of enzymes in breadmaking
- Water control in breadmaking.
Part 3 Bread sensory quality, shelf life and safety: Bread aroma
- Applications of texture analysis to dough and bread
- Bread staling
- Mould prevention in bread
- Mycotoxin contamination of wheat, flour and bread.
Part 4 Particular bread products: Improving the quality of bread made from partially baked, refrigerated and frozen dough
- Nutritionally enhanced wheat flours and breads
- Formulating breads for specific dietary requirements
- Improving the quality of high-fibre breads
- Quality of breads made with non-wheat flours.
Stanley P. Cauvain is a director of BakeTran, UK. He is a leading authority in the bread and baking industry and was President of the International Association for Cereal Science and Technology between 2004 and 2006.