Breadmaking
Improving Quality
2nd Edition
Published on 19. August 2016
Book
Paperback/Softback
832 pages
978-0-08-101631-2 (ISBN)
Description
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.
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.
Reviews / Votes
"This very readable and informative book is destined to become a staple reference work for technologists, researchers and students." --Food Science and TechnologyReview of the first edition:
"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)
More details
Series
Edition
2nd edition
Language
English
Place of publication
Cambridge
United Kingdom
Publishing group
Elsevier Science & Technology
Target group
College/higher education
Professional and scholarly
Dimensions
Height: 234 mm
Width: 156 mm
Weight
1140 gr
ISBN-13
978-0-08-101631-2 (9780081016312)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
Book
11/2020
3rd Edition
Woodhead Publishing Ltd
€317.50
Shipment within 15-20 days
Additional editions
Book
04/2012
2nd Edition
Woodhead Publishing Ltd
€308.27
Withdrawn from sale
E-Book
04/2012
2nd Edition
Woodhead Publishing
€260.00
Available for download
Person
Prof. Cauvain is owner of BakeTran, a renowned independent Baking Industry Consultancy in Witney, UK. He was a director of Cereals & Cereal Processing Division at CCFRA until December 2004. A leading authority in the bread and baking industry, Stanley was also President of the International Association for Cereal Science and Technology between 2004 and 2006. He is a frequent Woodhead Publishing Limited author having written or edited six titles previously.
Content
1. Introduction to breadmaking
2. Breadmaking: an overview
Part I: Wheat and flour quality
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: from genetics to food technology
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
2. Breadmaking: an overview
Part I: Wheat and flour quality
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: from genetics to food technology
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