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Bread. --- Breads --- Baked products --- Cooking (Bread) --- Bread --- Bread industry --- Quality control. --- Production control.
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Bread. --- Bread industry. --- Baked products industry --- Breads --- Baked products --- Cooking (Bread)
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The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. With comprehensively updated and revised coverage, including six new chapters, the second edition helps readers to understand the latest developments in bread making science and practice. The book opens with two introductory chapters providing an overview of the breadmaking process. Part one focuses on the impacts of wheat and flour quality on bread, covering topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding. Part two covers dough development and bread ingredients, with chapters on dough aeration and rheology, the use of redox agents and enzymes in breadmaking and water control, among other topics. In part three, the focus shifts to bread sensory quality, shelf life and safety. Topics covered include bread aroma, staling and contamination. Finally, part four looks at particular bread products such as high fibre breads, those made from partially baked and frozen dough and those made from non-wheat flours. With its distinguished editor and international team of contributors, the second edition of Breadmaking: Improving quality is a standard reference for researchers and professionals in the bread industry and all those involved in academic research on breadmaking science and practice. With comprehensively updated and revised coverage, this second edition outlines the latest developments in breadmaking science and practice Covers topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding Discusses dough development and bread ingredients, with chapters on dough aeration and rheology.
Bread. --- Baking. --- Bread industry. --- Baked products industry --- Cooking --- Breads --- Baked products --- Cooking (Bread)
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To study breadmaking is to realize that, like many other food processes, it is constantly changing as processing methodologies become increasingly more sophisticated, yet at the same time we realize that we are dealing with a foodstuff, the forms of which are very traditional. New ideas and raw materials are constantly being presented to bakers from wheat breeders, millers and ingredient and equipment suppliers for their evaluation. In addition there are on-going changes in legislation and consumer demands. To meet such pressures bakers must be able to better integrate their key raw material, wheat flour, with other ingredients and processing methods to deliver bread of the appropriate quality. Technology of Breadmaking, Second Edition, sets out to identify and present the new knowledge that has become available in last 10 years, as well as update information. Like the first edition, it provides a useful tool to help bakers, scientists and technologists to cope with those changes. About the Authors Stanley P. Cauvain is the Director and Vice President of Research and Development activities at BakeTran. Linda S. Young is a Director and Vice President of Knowledge Systemization and Training at BakeTran. .
Bread. --- Baking. --- Bread industry. --- Baked products industry --- Cooking --- Breads --- Baked products --- Cooking (Bread) --- Food science. --- Food Science. --- Science --- Food—Biotechnology.
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On any given day in Jordan, more than nine million residents eat approximately ten million loaves of khubz 'arabi—the slightly leavened flatbread known to many as pita. Some rely on this bread to avoid starvation; for others it is a customary pleasure. Yet despite its ubiquity in accounts of Middle East politics and society, rarely do we consider how bread is prepared, consumed, discussed, and circulated—and what this all represents. With this book, José Ciro Martínez examines khubz 'arabi to unpack the effects of the welfare program that ensures its widespread availability. Drawing on more than a year working as a baker in Amman, Martínez probes the practices that underpin subsidized bread. Following bakers and bureaucrats, he offers an immersive examination of social welfare provision. Martínez argues that the state is best understood as the product of routine practices and actions, through which it becomes a stable truth in the lives of citizens. States of Subsistence not only describes logics of rule in contemporary Jordan—and the place of bread within them—but also unpacks how the state endures through forms, sensations, and practices amid the seemingly unglamorous and unspectacular day-to-day.
Bread industry --- Bread --- Public welfare --- Political aspects --- Subsidies --- Government policy --- Jordan --- Politics and government. --- Jordan. --- bread. --- craft. --- everyday. --- food politics. --- performativity. --- sensation. --- state. --- welfare.
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This practical, comprehensive guide illuminates all aspects of breadmaking to give bakers, scientists, technologists and students a thorough understanding of the many new developments shaping the industry. The book bridges the gap between scientific and practical accounts by providing technical coverage of the complex processes that link together to make bread and fermented products. Chapters cover the nature of bread products, the role of the ingredients in determining their quality, processing methods and their control, and equipment functions. Emphasis is on exploring the contributions of individual components and processing stages to final bread quality, reviewing the current state of technical knowledge on breadmaking. This third edition reviews the new knowledge which has become available in the last 10 years and considers how the global trends of increased availability and wider range of fermented products around the world impact on current and future technological challenges for bakers. Stanley P. Cauvain is the Director and Vice President of Research and Development activities at BakeTran, and Professor at the International Institute of Agri-Food Security, Curtin University, Perth, Western Australia.
Chemistry. --- Food Science. --- Food science. --- Chimie --- Health & Biological Sciences --- Biomedical Engineering --- Bread. --- Baking. --- Bread industry. --- Breads --- Food --- Biotechnology. --- Baked products industry --- Cooking --- Baked products --- Cooking (Bread) --- Science --- Food—Biotechnology.
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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.
Baking. --- Bread industry. --- Bread. --- Bread --- Baking --- Social Sciences --- Recreation & Sports --- Baked products industry --- Cooking --- Breads --- Baked products --- Cooking (Bread) --- Brood : bereiding --- 664.6 --- Microbiology. --- Production control. --- Quality control. --- Bacteriology
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More than a book about bread, Bakers and Basques places food and labor at the center of the upheavals in Mexican history from independence to the aftermath of the Mexican Revolution.
Bread industry --- Bread --- Bakeries --- Bakers --- Bakers and bakeries --- Cooks --- Bakeshops --- Food processing plants --- Breads --- Baked products --- Cooking (Bread) --- Baked products industry --- History. --- Economic aspects --- Political aspects --- Political activity --- Mexico --- Economic conditions. --- Social conditions. --- History --- Economic aspects&delete& --- Political aspects&delete& --- Political activity&delete& --- Economic conditions --- E-books
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