Breadmaking: Improving Quality

ISBN-13: 9780081025192 / Angielski / Miękka / 2020 / 832 str.

S. P. Cauvain

Spis treści

1. An Introduction and Overview of Breadmaking

Part One: Wheat and Flour Quality 2. The Chemistry and Biochemistry of Wheat 3. Techniques for Analyzing Wheat Proteins 4. Wheat Proteins and Bread Quality 5. Wheat Starch Structure and Bread Quality 6. Flour lipids, fats and emulsifiers 7. Milling and Flour Quality 8. Wheat Breeding and Quality Evaluation 9. Improving Wheat Protein Quality for Breadmaking: the Role of Biotechnology 10. Acrylamide

Part Two: Dough Development and Particular Bread Ingredients 11. Bread Aeration and Dough Rheology: An Overview 12. The Molecular Basis of Bread Dough Rheology 13. Redox Agents and Other Improvers in Breadmaking 14. Applications of Enzymes in Breadmaking 15. Water Control in Breadmaking

Part Three: Bread Sensory Quality, Shelf Life, and Safety 16. Bread Aroma 17. Application of Texture Analysis to Dough and Bread 18. Mould Prevention in Bread 19. Bread Staling

Part Four: Particular Bread Products 20. Improving the Quality of Bread Made from Partially Baked, Refrigerated, and Frozen Dough 21. Improved Nutritional and Dietary Quality of Breads 22. The Quality of Breads Made with Non-wheat Flours 23. Formulating breads for specific dietary requirements 24. The future for breadmaking

O autorze

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.