Bread Making Improv Qual

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More About This Textbook


Edited by one of the world's leading authorities in the field, Bread Making: Improving Quality reviews key recent research on the ingredients determining bread characteristics. The text discusses what this information means for improved process control and a better, more consistent product. After an introductory review, Part 1 discusses such concepts as the structure and quality of wheat and flour, and methods for measuring quality. Part 2 covers dough formation and its impact on bread's structure and properties. This includes such concepts as foam formation and bread aeration, key ingredients, improving taste and nutritional properties, and the prevention of moulds and mycotoxin contamination.

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Product Details

  • ISBN-13: 9780849317620
  • Publisher: Taylor & Francis
  • Publication date: 9/17/2003
  • Pages: 500
  • Product dimensions: 6.40 (w) x 9.50 (h) x 1.48 (d)

Table of Contents


BREAD MAKING: AN OVERVIEW; S. Cauvain Introduction Bread dough development Bread making processes What determines bread quality?

Dough mixing and processing Cell creation during mixing Dough processing Gas bubble control during dough processing Proving and baking Future trends Sources of further information and advice References

Wheat and flour quality

THE CHEMISTRY AND BIOCHEMISTRY OF WHEAT; H. Cornell Introduction: the structure of the wheat kernel Wheat carbohydrates Wheat proteins Wheat lipids Wheat enzymes Pigments Future trends in wheat utilisation Sources of further information and advice References

ASSESSING GRAIN QUALITY; C. Wrigley and I. Batey Introduction: the interaction of genotype with the environment The importance of variety Environmental factors affecting grain quality Storage and transport Critical quality attributes and their analysis Grain quality bargaining Future trends Sources of further information and advice References

TECHNIQUES FOR ANALYSING WHEAT PROTEINS; A. Gil Introduction Separation methods Analysing molecular properties Rheological measurement Infrared spectroscopy NMR spectroscopy Electro-spin-resonance spectroscopy Future trends References

WHEAT PROTEINS AND BREAD QUALITY; E. Mills, N. Wellner, L. Salt, J. Robertson and J. Jenkins Introduction: cereal protein classification Cereal proteins and bread making quality Prolamin structure and bread quality Soluble proteins, xylanase inhibitors and bread quality Detergent-solubilised proteins and bread quality Genomics and the what grain proteome Conclusion and future trends Acknowledgements References

STARCH STRUCTURE AND BREAD QUALITY; A-C. Eliasson Introduction: the importance of starch structure to bread quality Starch properties and baking performance Starch structure Starch structure and bread quality Future trends Sources of further information and advice References

IMPROVING WHEAT QUALITY: THE ROLE OF BIOTECHNOLOGY; P. Shewry Introduction Wheat gluten proteins HMW subunits and bread quality The genetic transformation of wheat Manipulating HMW subunit composition and dough properties Future trends: improving bread quality Sources of further information and advice Acknowledgements References

ANALYSING WHEAT AND FLOUR; M. Hajselova and A. Alldrick Introduction Sample collection and preparation Grain quality parameters Flour quality: protein Flour quality: starch and other attributes Conclusion Sources of further information and advice References

MILLING AND FLOUR QUALITY; C. Webb and G. Owens Introduction Key stages in flour milling Recent developments in milling Flour milling and flour quality Improving flour quality Future trends References

MODIFYING FLOUR TO IMPROVE FUNCTIONALITY; C. Howitt, L. Tamas, R. Solomon, P. Gras, M. Morell, F. Bekes and R. Appels Introduction Flour components and dough formation Protein modification and bread-making quality Genetic modification of flour properties References

THE NUTRITIONAL ENHANCEMENT OF WHEAT FLOUR; C. Rosell Introduction The nutritional value of wheat Increasing the nutritional value of wheat flour Improving the nutritional value of whole-wheat flours Future trends: protein supplementation and fibre enhancement Sources of further information and advice References

Dough and bread quality

THE MOLECULAR BASIS OF DOUGH RHEOLOGY; P. Belton Introduction Factors affecting dough rheology Polymer networks in dough The molecular mechanism of energy storage in dough How much dough rheology can we explain?

Future trends Sources of further information and advice Acknowledgement References

MOLECULAR MOBILITY IN DOUGH AND BREAD QUALITY; Y. Roos Introduction Molecular mobility in dough Dough properties in baking Controlling molecular mobility to improve bread quality Future trends Sources of further information and advice References

THE ROLE OF WATER IN DOUGH FORMATION AND BREAD QUALITY; A. Schiraldi and D. Fessas Introduction Dough as a disperse system Water displacements in dough Dough proofing and baking Dough freezing Future trends Sources of further information and advice References

FOAM FORMATION IN DOUGH AND BREAD QUALITY; P. Wilde Introduction Foam formation Foam stability Surface active dough components The aqueous phase of dough and foam formation Dough composition and foam stability Processing stages and foam stability Analytical techniques Future trends Sources of further information and advice References

BREAD AERATION; G. Campbell Introduction The development of bread aeration studies Aeration during bread making: mixing Aeration during proving Aeration during baking Future trends Conclusions Acknowledgements References and further reading

MEASURING THE RHEOLOGICAL PROPERTIES OF DOUGH; B. Dobraszczyk Introduction: dough rheology and bread quality The role of rheology in quality control Rheological tests Descriptive rheological measurements Fundamental rheological tests Baking quality and rheology Future trends References

CONTROLLING DOUGH DEVELOPMENT; S. Millar Introduction Dough rheology during mixing Dough development The effects of mixer type Controlling dough development Emerging methods for controlling dough development Future trends Sources of further information and advice

THE USE OF REDOX AGENTS; H. Wieser Introduction The redox state in flour Redox reactions during processing Redox agents: oxidants and reductants Future trends Sources of further information and advice References

WATER CONTROL IN BAKING; S. Cauvain and L. Young Introduction: water composition and properties Hygrometry and water hardness The water absorption capacity of flour Dough formation Proving and baking Water activity and the shelf-life of bread Future trends Sources of further information and advice References

IMPROVING THE TASTE OF BREAD; R. Wirtz Introduction Elements of bread flavor Ingredients and flavor: flour and water Ingredients and flavor: yeast and lactic acid fermentation Processing and flavor: mixing, fermentation and baking Innovations in bread flavour References

HIGH FIBRE BAKING; K. Katina Introduction Sources of fibre in baking Problems in high fibre baking Improving the quality of high fibre bread Future trends References

MOULD PREVENTION IN BREAD; N. Magan, M. Arroyo and D. Aldred Introduction: the problem of mould in bread Current techniques for mould control and their limitations Developing new methods for mould control Future trends Sources of further information and advice References

DETECTING MYCOTOXIN CONTAMINATION OF CEREALS; C. Waalwijk Introduction: the problem of mycotoxin contamination Mycotoxins in the food chain Detecting mycotoxins The regulatory context Future trends References

IMPROVING WHEAT QUALITY; O Chung, S-H. Park, M. Tilley and G. Lookhart Introduction US wheat classification and grading Breeding and wheat quality Quality indices and tests Predicting the bread-making quality of wheat Future trends References

UNDERSTANDING AND PREVENTING BREAD STALING; P. Chinachoti Introduction The process of bread staling The role of starch and gluten in staling The role of water Starch and gluten molecular rigidity Preventing bread staling References Sources of further information and advice References

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