Edited by one of the world's leading authorities in the field, Bread Making: Improving Quality reviews key recent research on the ingredients determining bread characteristics. The text discusses what this information means for improved process control and a better, more consistent product. After an introductory review, Part 1 discusses such concepts as the structure and quality of wheat and flour, and methods for measuring quality. Part 2 covers dough formation and its impact on bread's structure and properties. This includes such concepts as foam formation and bread aeration, key ingredients, improving taste and nutritional properties, and the prevention of moulds and mycotoxin contamination.
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Editorial Reviews
About the Author
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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Inside This Book
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First Sentence:
Mention the word 'quality' and on a good day my eyes normally glaze over as pictures of detailed and often meaningless 'procedures' apparently designed to ensure the quality of a process or a product spring to mind. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
water plasticisation, dough inflation system, extensional rheological properties, gas cell stability, waxy wheat flours, analysing wheat, temporary tolerable daily intake, waxy wheat starch, gas phase behaviour, amylopectin fine structure, retrogradation behaviour, breadmaking performance, dough components, bran fermentation, gradual reduction system, baking expansion, gas cell structure, wheat breeding lines, glutenin polymers, bread quality, dough rheology, breadmaking process, dough decreases, final dough temperature, wheat glutenin subunits Key Phrases - Capitalized Phrases (CAPs): (learn more)
Cereal Chem, Cereal Sci, New York, Food Chem, Food Sci, Marcel Dekker, Blackie Academic, Academic Press, Royal Society of Chemistry, Technology of Breadmaking, Chorleywood Bread Process, Chorleywood Food Research Association, United States Patent, Sci Food Agric, Agric Res, New Zealand, Chipping Campden, Eagan Press, Elsevier Science, John Wiley, Cereal Cheni, Annual Meeting, Aspen Publishers, Elsevier Applied Science, Journal of Food Engineering New!
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Mention the word 'quality' and on a good day my eyes normally glaze over as pictures of detailed and often meaningless 'procedures' apparently designed to ensure the quality of a process or a product spring to mind. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
water plasticisation, dough inflation system, extensional rheological properties, gas cell stability, waxy wheat flours, analysing wheat, temporary tolerable daily intake, waxy wheat starch, gas phase behaviour, amylopectin fine structure, retrogradation behaviour, breadmaking performance, dough components, bran fermentation, gradual reduction system, baking expansion, gas cell structure, wheat breeding lines, glutenin polymers, bread quality, dough rheology, breadmaking process, dough decreases, final dough temperature, wheat glutenin subunits Key Phrases - Capitalized Phrases (CAPs): (learn more)
Cereal Chem, Cereal Sci, New York, Food Chem, Food Sci, Marcel Dekker, Blackie Academic, Academic Press, Royal Society of Chemistry, Technology of Breadmaking, Chorleywood Bread Process, Chorleywood Food Research Association, United States Patent, Sci Food Agric, Agric Res, New Zealand, Chipping Campden, Eagan Press, Elsevier Science, John Wiley, Cereal Cheni, Annual Meeting, Aspen Publishers, Elsevier Applied Science, Journal of Food Engineering New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 100
books:
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- Bubbles in Food by Grant M. Campbell on 9 pages
- Technology of Breadmaking by Stanley P. Cauvain on 7 pages
- The Chorleywood Bread Process by Stanley P Cauvain on 7 pages
- The Taste of Bread by James J. MacGuire on 6 pages
- Wheat: Chemistry and Technology by Y. Pomeranz on 6 pages
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