The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. With comprehensively updated and revised coverage, including six new chapters, the second edition helps readers to understand 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 fibre 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, the second edition of Breadmaking: Improving quality is a standard reference for researchers and professionals in the bread industry and all those involved in academic research on breadmaking science and practice.
- With comprehensively updated and revised coverage, this second edition 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
- Discusses dough development and bread ingredients, with chapters on dough aeration and rheology
1. Introduction to breadmaking 2. Breadmaking: an overview
Part I: Wheat and flour quality 3. The chemistry and biochemistry of wheat 4. Techniques for analysing wheat proteins 5. Wheat proteins and bread quality 6. Wheat starch structure and bread quality 7. Assessing grain quality 8. Milling and flour quality 9. Wheat breeding and quality evaluation in the US 10. Improving wheat protein quality for breadmaking: the role of biotechnology 11. Novel approaches to modifying wheat flour processing characteristics and health attributes: from genetics to food technology
Part II: Dough development and particular bread ingredients 12. Bread aeration and dough rheology: an introduction 13. The molecular basis of dough rheology 14. The role of water in dough formation and bread quality 15. Foam formation in dough and bread quality 16. Controlling bread dough development 17. Molecular mobility in dough and bread quality 18. The use of redox agents in breadmaking 19. Applications of enzymes in breadmaking 20. Water control in breadmaking
Part III: Bread sensory quality, shelf life and safety 21. Bread aroma 22. Applications of texture analysis to dough and bread 23. Bread staling 24. Mould prevention in bread 25. Mycotoxin contamination of wheat, flour and bread
Part IV: Particular bread products 26. Improving the quality of bread made from partially baked, refrigerated and frozen dough 27. Nutritionally enhanced wheat flours and breads 28. Formulating breads for specific dietary requirements 29. Improving the quality of high-fibre breads 30. The quality of breads made with non-wheat flours
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.