Bread Making

Improving Quality

Автор: S. P. Cauvain

Език:

Корици: С твърди корици

Издател: Elsevier Science & Technology

Наличност: Налично при издателя, по поръчка

Изпращаме след 28-34 дни

264.22 € 516.76 лв

There has been a wealth of recent research on the complex changes involved in bread making and how t...

Информация за книгата

Автор

S. P. Cauvain

Език

Английски език

Корици

Книга - С твърди корици

Издадена

2003

страници

608

EAN

9781855735538

ISBN

1855735539

Enbook ID

05115427

Издател

Elsevier Science & Technology

Теглоt

1108

Размери

241 x 165 x 39

Пълно описание

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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