Bread Making
Improving Quality

Stanley P. Cauvain (Edited by)

9781855735538, Elsevier Science

Hardback, published 31 August 2003

608 pages
23.3 x 15.6 x 3.4 cm, 1.05 kg

"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)

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.

Bread making: An overview. Part 1 Wheat and flour quality: The chemistry and biochemistry of wheat
Assessing grain quality
Techniques for analysing wheat proteins
Wheat proteins and bread quality
Starch structure and bread quality
Improving wheat quality: the role of biotechnology
Analysing wheat and flour
Milling and flour quality
Modifying flour to improve functionality
The nutritional enhancement of wheat flour. Part 2 Dough and bread quality: The molecular basis of dough rheology
Molecular mobility in dough and bread quality
The role of water in dough formation and bread quality
Foam formation in dough and bread quality
Bread aeration
Measuring the rheological properties of dough
Controlling dough development
The use of redox agents
Water control in baking
Improving the taste of bread
High- fibre baking
Mould prevention in bread
Detecting mycotoxin contamination of cereals
Improving wheat quality
Preventing bread staling.

Subject Areas: Food & beverage technology [TDCT]