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Bread Making: Improving Quality

Overview

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 ...

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Breadmaking: Improving Quality

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Overview

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.

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Editorial Reviews

From the Publisher
This very readable and informative book is destined to become a staple reference work for technologists, researchers and students., Food Science and Technology
…useful both for industry and the research community., Food Trade Review
Altogether this is a comprehensive treatise on the science of bread-making …it brings together the views and expertise of thirty scientists from all over the world in a truly eclectic presentation., Food Technology (New Zealand)
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Product Details

Meet the Author

Stanley P. Cauvain is a director of BakeTran, UK. He is a leading authority in the bread and baking industry and was President of the International Association for Cereal Science and Technology between 2004 and 2006.

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Table of Contents

Contributor contact details
1 Introduction 1
2 Breadmaking: an overview 8
3 The chemistry and biochemistry of wheat 31
4 Assessing grain quality 71
5 Techniques for analysing wheat proteins 97
6 Wheat proteins and bread quality 121
7 Starch Structure and bread quality 145
8 Improving wheat quality: the role of biotechnology 168
9 Analysing wheat and flour 187
10 Milling and flour quality 200
11 Modifying flour to improve functionality 220
12 The nutritional enhancement of wheat flour 253
13 The molecular basis of dough rheology 273
14 Molecular mobility in dough and bread quality 288
15 The role of water in dough formation and bread quality 306
16 Foam formation in dough and bread quality 321
17 Bread aeration 352
18 Measuring the rheological properties of dough 375
19 Controlling dough development 401
20 The use of redox agents 424
21 Water control in baking 447
22 Improving the taste of bread 467
23 High-fibre baking 487
24 Mould prevention in bread 500
25 Detecting mycotoxin contamination of cereals 515
26 Improving wheat quality 536
27 Preventing bread staling 562
Index 575
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