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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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The case study looks at the extreme transformation of baked goods from being a key loss leader to a key value growth category in the grocery industry. It elaborates on the role of appealing product innovation and marketing, and building the shopper's in-store experience, in the revitalization of baked goods.
Branding (Marketing) --- Bread industry. --- Shopping. --- Advertising, Point-of-sale. --- Baked products industry. --- Consumers --- Marketing. --- Shopping --- Decision making.
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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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