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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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This is no ordinary cookbook. It is a cookbook steeped in the history of the Sephardic Jews, culled from such diverse sources as medieval cookbooks, Inquisition trials, medical treatises, and poems. The recipes it contains follow the history of the Jews of Spain and the Sephardic Diaspora. A culinary story is unearthed thanks to detailed analysis of real sources from the thirteenth century onwards. Whether written in Arabic, Spanish, Portuguese, Occitan, Italian, or Hebrew, the recipes bear witness to the culinary richness of the Sephardim, conversos, who were able to transport and bring their cuisines to life wherever they went. Spain, Morocco, Egypt, Turkey, Italy, Brazil, the Dominican Republic, and Mexico are all countries where the culinary culture of the Sephardim lives on. Each bite transports us to the most deeply moving and intriguing aspects of the history of the Jews. Eating is to re-remember.

Jews --- Sephardic cooking. --- Food --- History. --- Americas. --- Converso. --- Crypto-Jews. --- Diaspora. --- History. --- Inquisition. --- Jewish Food. --- Sephardi cuisine. --- Spain. --- Spanish recipes. --- breads. --- chick peas. --- chicken. --- cookbook. --- cooking. --- cultural heritage. --- desserts. --- eating. --- eggplant. --- fish. --- medieval. --- multicultural. --- pastry. --- vegetables.

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Bread --- Wheat trade --- Pain --- Blé --- Prices --- History --- Prix --- Histoire --- Commerce --- Great Britain --- Grande-Bretagne --- Economic conditions --- Conditions économiques --- -Wheat trade --- -Wheat industry --- Grain trade --- Breads --- Baked products --- Cooking (Bread) --- -History --- -Economic conditions --- -Bread --- History. --- -Prices --- Blé --- Conditions économiques --- Wheat industry --- Prices&delete&

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Alimentation --- Folklore --- Geschiedenis --- Histoire --- Voeding --- Bread. --- Bread --- -Bread --- -C3 --- Bread in art --- 664.661 --- 93 --- $?$96/09 --- Bakkersbedrijf --- Brood: geschiedenis --- Breads --- Baked products --- Cooking (Bread) --- Religious aspects --- Kunst en cultuur --- Bread in art. --- 641 --- Food. Cooking. Dishes --- History of civilization --- beeldende kunst --- C3 --- dagelijks leven --- volkscultuur --- #VCV archief R. van der Linden --- #VCV monografie 1999 --- Bread (in religion, folk-lore, etc.) --- Folklore. --- Religious aspects. --- cultuurgeschiedenis --- geschiedenis --- brood

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Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Second, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many differe

Bread. --- Enriched cereal products. --- Enriched foods. --- Flour. --- Flour as food. --- Food additives. --- Food, Fortified. --- Medicine, Preventive. --- Nutritive Value. --- Flour as food --- Food additives --- Enriched foods --- Enriched cereal products --- Bread --- Medicine, Preventive --- Nutritional Physiological Phenomena --- Food --- Foods, Specialized --- Physiological Phenomena --- Food and Beverages --- Technology, Industry, Agriculture --- Phenomena and Processes --- Nutritive Value --- Food, Fortified --- Flour --- Health & Biological Sciences --- Mechanical Engineering --- Engineering & Applied Sciences --- Diet & Clinical Nutrition --- Industrial & Management Engineering --- Additives. --- Health aspects. --- Engineering --- Food Science and Technology --- Breadstuffs --- Wheat flour --- Breads --- Wheat products --- Baked products --- Cooking (Bread) --- Flours --- Plant products