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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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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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When things go wrong in the bakery, the pressures of production do not allow time for research into the solution. Solving these baking problems has always been the province of 'experts'. However, with a methodical approach, keen observation and a suitable reference book then the answers to many bakery problems are straightforward. Baking problems solved is designed to help the busy bakery professional find the information they need quickly. It also enables them to understand the causes and implement solutions. It is arranged in a practical question-and-answer format, with over 200 frequently a

Engineering --- Food Science and Technology --- Baking. --- Baked products industry. --- Baked products. --- Baked goods --- Bakery products --- Morning goods --- Food --- Baking industry --- Food industry and trade --- Cooking

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When things go wrong in the bakery, the pressures of production do not allow time for research into the solution. Solving these baking problems has always been the province of 'experts'. However, with a methodical approach, keen observation and a suitable reference book then the answers to many bakery problems are straightforward. Baking problems solved is designed to help the busy bakery professional find the information they need quickly. It also enables them to understand the causes and implement solutions. It is arranged in a practical question-and-answer format, with over 200 frequently a. When things go wrong in the bakery, the pressures of production do not allow time for research into the solution. Solving these baking problems has always been the province of 'experts'. However, with a methodical approach, keen observation and a suitable reference book then the answers to many bakery problems are straightforward. Baking problems solved is designed to help the busy bakery professional find the information they need quickly. It also enables them to understand the causes and implement solutions. It is arranged in a practical question-and-answer format, with over 200 frequently asked questions. Individual chapters consider the essential raw materials and the main types of bakery products. This book is of invaluable use to all bakery professionals, bakery students, food technologists and product developers. Provides immediate solutions to the most frequently encountered problems in bakingEasy to use and invaluable guidance on improving production and quality in bakery productsWritten by award winning internationally renowned experts.

Baking. --- Baked products industry. --- Baked products.

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Anthology of over 30 years of collaboration between Belgian photographer Ronald Stoops and his wife make-up artist Inge Grognard, with emphasis placed on the duo’s non-commercial work, including projects with other like-minded people such as Narcisse Tordoir, Martin Margiela, A.F. Vandevorst, Jurgi Persoons and Andrea Cammarosano. Inge and Ronald started their careers in the early 1980’s, coinciding with the international breakthrough of Belgian Fashion. As if so often the case in fashion, group dynamics proved to be a crucial factor, with designers surrounding themselves with other creative people: stylists, photographers, graphic designers and make-up artists who act as a catalyst for each other’s professional, international and individual careers. This also goes for Inge and Ronald. Back in their early days they made valuable contributions to the imagery of Dries Van Noten, Dirk Bikkembergs, Walter Van Beirendonck, Dirk Van Saene and Martin Margiela amongst others. The second generation of Belgian designers including Raf Siomins, Veronique Branquinho, A.F. Vandevorst and Jurgi Persoons have also found Grognard and Stoops strong visual language invaluable.

Stoops, Ronald --- Grognard, Inge --- 761.2 --- make-up artists --- modefotografie --- portretfotografie --- fotografen, afzonderlijk --- Fashion --- Belgium --- History --- 21st century --- Pictorial works --- Fashion and art