The versatility of wheat flour and its conversion into food is reviewed across a whole spectrum of products. There is a strong emphasis on the use of wheat flour for bread making but with consideration of applications in the manufacture of cakes, cookies, pastries, extruded foods, pasta and noodles. The development process and the benefits to consumers are also addressed.
The Editors and the Organising Committee have assembled a collection of high-quality papers which provide a showpiece for the latest developments in cereal science and technology.
- Extensive collection of proceedings from the 12th International Cereal and Bread Congress
- High-quality papers highlighting the most recent developments in cereal science and technology
- Benefits for the industry and consumers are discussed
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.
Young, L SLinda S. Young was a Director at BakeTran and responsible for knowledge systemisation and training activities. She was formerly Technology Transfer Manager at CCFRA. Between Linda S. Young and Stanley P. Cauvain have over 65 years experience of working in the baking industry.
Salmon, SS. Salmon works at Campden and Chorleywood Food Research Association, UK. S. Salmon has an international reputation in the field of cereal science and technology.