Breadmaking by Cauvain, Stanley P.;

Improving Quality

Sorozatcím: Woodhead Publishing Series in Food Science, Technology and Nutrition;

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A termék adatai:

Kiadás sorszáma 3
Kiadó Elsevier Science
Megjelenés dátuma 2020. november 26.

ISBN 9780081025192
Kötéstípus Puhakötés
Terjedelem766 oldal
Méret 228x152 mm
Súly 1220 g
Nyelv angol

Kategóriák

A mezőgazdaság általános kérdései Élelmiszer- és dohányipar, élelmiszertudomány Agráripar Food sciences

Hosszú leírás:

Bread Making: Improving Quality quickly established itself as an essential purchase for baking professionals and researchers in this area. Fully revised and updated and with new chapters on Flour Lipids, and the dietary and nutritional quality of bread, this new edition provides readers with the information they need on 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 fiber 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, Bread Making: Improving Quality, Third Edition, continues to serve as the standard reference for researchers and professionals in the bread industry and all those involved in academic research on breadmaking science and practice.

Több

Tartalomjegyzék:

1.ï¿1⁄2An Introduction and Overview of Breadmaking

Part One: Wheat and Flour Quality
2.ï¿1⁄2The Chemistry and Biochemistry of Wheat
3.ï¿1⁄2Techniques for Analyzing Wheat Proteins
4.ï¿1⁄2Wheat Proteins and Bread Quality
5.ï¿1⁄2Wheat Starch Structure and Bread Quality
6.ï¿1⁄2Flour lipids, fats and emulsifiers
7.ï¿1⁄2Milling and Flour Quality
8.ï¿1⁄2Wheat Breeding and Quality Evaluation
9.ï¿1⁄2Improving Wheat Protein Quality for Breadmaking: the Role of Biotechnology
10.ï¿1⁄2Acrylamide

Part Two: Dough Development and Particular Bread Ingredients
11.ï¿1⁄2Bread Aeration and Dough Rheology: An Overview
12.ï¿1⁄2The Molecular Basis of Bread Dough Rheology
13.ï¿1⁄2Redox Agents and Other Improvers in Breadmaking
14.ï¿1⁄2Applications of Enzymes in Breadmaking
15.ï¿1⁄2Water Control in Breadmaking

Part Three: Bread Sensory Quality, Shelf Life, and Safety
16.ï¿1⁄2Bread Aroma
17.ï¿1⁄2Application of Texture Analysis to Dough and Bread
18.ï¿1⁄2Mould Prevention in Bread
19.ï¿1⁄2Bread Staling

Part Four: Particular Bread Products
20.ï¿1⁄2Improving the Quality of Bread Made from Partially Baked, Refrigerated, and Frozen Dough
21.ï¿1⁄2Improved Nutritional and Dietary Quality of Breads
22.ï¿1⁄2The Quality of Breads Made with Non-wheat Flours
23.ï¿1⁄2Formulating breads for specific dietary requirements
24.ï¿1⁄2The future for breadmaking