Bread making : improving quality

Başlık:

Yazar:

Cauvain, Stanley P.

ISBN:

9781855735538

9780849317620

Yayım Bilgisi:

Boca Raton : CRC Press ; Cambridge : Woodhead Pub, 2003.

Fiziksel Tanım:

xvii, 589 p. : ill., maps ; 25 cm.

Series:

Woodhead Publishing in food science and technology

Woodhead Publishing in food science and technology.

Contents:

Introduction -- Breadmaking : an overview -- The chemistry and biochemistry of wheat -- Assessing grain quality -- Techniques for analysing wheat proteins -- Wheat proteins and bread quality -- Starch structure and bread quality -- Improving wheat quality : the role of biotechnology -- Analysing wheat and flour -- Milling and flour quality -- Modifying flour to improve functionality -- The nutritional enhancement of wheat flour -- The molecular basis of dough rheology -- Molecular mobility in dough and bread quality

The role of water in dough formation and bread quality -- Foam formation in dough and bread quality -- Bread aeration -- Measuring the rheological properties of dough -- Controlling dough development -- The use of redox agents -- Water control in baking -- Improving the taste of bread -- High-fibre baking -- Mould prevention in bread -- Detecting mycotoxin contamination of cereals -- Improving wheat quality -- Preventing bread staling.

Konu Terimleri:

Ekmek -- Üretim denetimi.

Ekmek -- Kalite kontrol.

Bread -- Production control.

Bread -- Quality control.

Added Author:

Cauvain, Stanley P.

Mevcut:*

Library	Materyal Türü	Barkod	Yer Numarası	Durum
Searching... Pamukkale Merkez Kütüphanesi	Kitap	0067484	TX769 B8281 2003	Searching... Unknown

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Özet

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 one 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 two 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 is a standard work both for industry and the research community.

Author Notes

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.