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.
Stan Cauvain is Director of Cereals and Cereals Processing at Campden and Chorleywood Food Research Association. He is widely acknowledged as one of the world's leading authorities on bread making.
"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)
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