Breadmaking Improving Quality 2nd Edition by Stanley Cauvain 9780857090607 0857090607

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Product details:

ISBN 10: 0857090607

ISBN 13: 9780857090607

Author: Stanley P. Cauvain

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

Table of contents:

Part I: Wheat and Flour Quality

1. Introduction to breadmaking

2. Breadmaking: an overview

3. The chemistry and biochemistry of wheat

4. Techniques for analysing wheat proteins

5. Wheat proteins and bread quality

6. Wheat starch structure and bread quality

7. Assessing grain quality

8. Milling and flour quality

9. Wheat breeding and quality evaluation in the US

10. Improving wheat protein quality for breadmaking: the role of biotechnology

11. Novel approaches to modifying wheat flour processing characteristics and health attributes

Part II: Dough Development and Particular Bread Ingredients

12. Bread aeration and dough rheology: an introduction

13. The molecular basis of dough rheology

14. The role of water in dough formation and bread quality

15. Foam formation in dough and bread quality

16. Controlling bread dough development

17. Molecular mobility in dough and bread quality

18. The use of redox agents in breadmaking

19. Applications of enzymes in breadmaking

20. Water control in breadmaking

Part III: Bread Sensory Quality, Shelf Life, and Safety

21. Bread aroma

22. Applications of texture analysis to dough and bread

23. Bread staling

24. Mould prevention in bread

25. Mycotoxin contamination of wheat, flour and bread

Part IV: Particular Bread Products

26. Improving the quality of bread made from partially baked, refrigerated and frozen dough

27. Nutritionally enhanced wheat flours and breads

28. Formulating breads for specific dietary requirements

29. Improving the quality of high-fibre breads

30. The quality of breads made with non-wheat flours

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Tags: Stanley Cauvain, Breadmaking, Improving, Quality