- S P Cauvain, formerly BakeTran, UK
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.
The foodÂ industry and research community
- Published: August 2003
- Imprint: Woodhead Publishing
- ISBN: 978-1-85573-553-8
This very readable and informative book is destined to become a staple reference work for technologists, researchers and students., Food Science and Technology
â¦useful both for industry and the research community., Food Trade Review
Altogether this is a comprehensive treatise on the science of bread-making â¦it brings together the views and expertise of thirty scientists from all over the world in a truly eclectic presentation., Food Technology (New Zealand)