Breadmaking: Improving Quality (Hardcover)
 

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Breadmaking: Improving Quality (Hardcover)

Series Volume 229 Edition 2
Today $258.98
Item #: 13884103
    The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. With comprehensively updated and revised coverage, including six new chapters, the second edi......more

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The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. With comprehensively updated and revised coverage, including six new chapters, the second edition helps readers to understand 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 fibre 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, the second edition of Breadmaking: Improving quality is a standard reference for researchers and professionals in the bread industry and all those involved in academic research on breadmaking science and practice.

  • with comprehensively updated and revised coverage, this second edition outlines the latest developments in breadmaking science and practice
  • covers topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding
  • discusses dough development and bread ingredients, with chapters on dough aeration and rheology

Stanley P. Cauvin is Director and Vice President of Research & Development at BakeTran, UK. He is a leading authority in the bread and baking industry and is the author of several Woodhead books on the topic, including "Baking problems solved", "More baking problems solved" and "Using cereal science and technology for the benefit of consumers".

Series Title:
Woodhead Publishing Series in Food Science, Technology and Nutrition
Genre:
TECHNOLOGY & ENGINEERING / Food Science
Audience:
College/higher education
Number Within Series:
229
Edition:
2
Format:
Hardcover
Pages:
802
Language:
English
Publisher:
Woodhead Pub Ltd
Publish Date:
04/25/2012
Copyright Year:
2012
ISBN:
9780857090607
Height:
9.25 in
Wdth:
6.25 in
Thickness:
1.75 in
Unit weight:
2.9 lb
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