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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.
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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Year: 1873 Publisher: Paris : J. Lecoffre,
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Year: 1889 Publisher: Paris
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Year: 1873 Publisher: Paris Lecoffre
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Publisher: Bruges Saint-Charles
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Year: 1875 Publisher: Paris Lecoffre
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Year: 1873 Publisher: Paris Lecoffre
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Year: 1914 Publisher: Tourcoing Duvivier
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Year: 1945 Publisher: Bruges Libr. St-Charles
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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.
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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