Bread Making

Improving Quality

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Bread Making by , Elsevier Science
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9781855737129
Publisher: Elsevier Science Publication: August 31, 2003
Imprint: Woodhead Publishing Language: English
Author:
ISBN: 9781855737129
Publisher: Elsevier Science
Publication: August 31, 2003
Imprint: Woodhead Publishing
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

More books from Elsevier Science

Cover of the book Environmentally Friendly Polymer Nanocomposites by
Cover of the book Fundamentals of 3D Food Printing and Applications by
Cover of the book Oil Trading Manual by
Cover of the book Functional Dietary Lipids by
Cover of the book Handbook of Air Pollution from Internal Combustion Engines by
Cover of the book Diseases of the Small Intestine in Childhood by
Cover of the book Private Cloud Computing by
Cover of the book Ice Caves by
Cover of the book Modern Physics by
Cover of the book Probabilistic Methods Applied to Electric Power Systems by
Cover of the book Therapeutic Proteins and Peptides by
Cover of the book A Synopsis of Ophthalmology by
Cover of the book Application of Big Data for National Security by
Cover of the book Bio-inspired Algorithms for Engineering by
Cover of the book The Agronomy and Economy of Turmeric and Ginger by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy