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Book
Technology of Breadmaking
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ISBN: 9783319146874 3319146866 9783319146867 3319146874 Year: 2015 Publisher: Cham : Springer International Publishing : Imprint: Springer,

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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.

Breadmaking : improving quality
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ISBN: 0857095692 0857090607 1280372885 9786610372881 1591246369 1855737124 9781855737129 0203495004 9780203495001 1855735539 9781855735538 9781855735538 9780849317620 0849317622 9780857095695 9780857090607 9780857090607 Year: 2003 Publisher: Boca Raton : Cambridge, Eng. : CRC Press ; Woodhead,

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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.


Book
Breadmaking : improving quality
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ISBN: 0081025203 008102519X 9780081025192 9780081025208 Year: 2020 Publisher: Kidlington, Oxford, England : Woodhead Publishing,

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Baking problems solved
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ISBN: 9780081007686 008100768X 1855736187 9781855736184 1855735644 9781855735644 0081007655 9780081007655 1591243343 9781591243342 0849312213 9780849312212 Year: 2017 Publisher: Duxford, [England] ; Cambridge, [Massachusetts] ; Kidlington, [England] : Woodhead Publishing,

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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.


Book
Breadmaking : improving quality
Authors: ---
ISBN: 9780857095695 0857095692 0857090607 9780857090607 Year: 2012 Publisher: Philadelphia, Pa : Woodhead Pub.,

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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.

Technology of Breadmaking
Authors: ---
ISBN: 1280863838 9786610863839 0387385657 0387385630 1489987304 Year: 2007 Publisher: New York, NY : Springer US : Imprint: Springer,

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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. .

Baking problems solved
Authors: ---
ISBN: 1855735644 9786610372591 1591243343 1280372591 1855736187 9781855736184 9781855735644 9780081007686 008100768X 9781591243342 0849312213 9780849312212 9780081007655 0081007655 Year: 2001 Publisher: Duxford, [England] ; Cambridge, [Massachusetts] ; Kidlington, [England] : Woodhead Publishing,

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Abstract

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

The Chorleywood Bread Process
Authors: ---
ISBN: 1845691431 9781845691431 1855739623 9781855739628 9786610544615 1280544619 9780849391316 0849391318 Year: 2006 Publisher: Cambridge : Woodhead Publishing Limited,

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Developed in the 1960s, the Chorleywood Bread Process (CBP) marked a revolution in bread making. The CBP develops optimum dough qualities in the mixer by measuring a defined energy expenditure rather than by the more traditional use of fermentation. The resulting elimination of the need for bulk fermentation periods has led to considerable raw material and time savings as well as other innovations in ingredients and processing technologies. As a result the CBP has been adopted in many countries. Written by the world's leading authorities on the subject, this is the first book to describe both

Keywords

Bread.


Multi
More baking problems solved
Authors: ---
ISBN: 9781615831111 1615831118 9781845697204 1845697200 1845693825 9781845693824 9781439801086 1439801088 Year: 2009 Publisher: Cambridge, England ; Boca Raton, Florida : Woodhead Publishing : CRC Press,

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Abstract

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 baking problems are more easily identified.The companion volume to the popular Baking problems solved, More baking problems solved contains an updated guide to problem solving and the answers to further frequently asked questions Once again arranged in a practical question-and-answer format, it

Keywords

Baking.

Using cereal science and technology for the benefit of consumers : proceedings of the 12th International ICC Cereal and Bread Congress 23-26 May, 2004, Harrogate, UK
Authors: --- --- ---
ISBN: 1280373121 9786610373123 184569063X 1855739615 1845694791 9781845690632 9781845694791 9780849337710 Year: 2005 Publisher: Cambridge, England ; Boca Raton, Florida : Woodhead Publishing Limited : CRC Press,

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The Proceedings of the 12th International Cereal and Bread Congress provide a wide-ranging, comprehensive and up-to-date review of the latest advances in cereal science and technology with contributions from leading cereals institutes and individuals from around the world. They bring together all elements of the 'grain chain' from breeding of new wheat varieties through the milling processes and on to the conversion of flour into baked products ready for the consumer at large. Evaluating and predicting wheat flour properties require new equipment and new techniques and these are covered in dep

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