Breadmaking

1. An Introduction and Overview of Breadmaking

Part One: Wheat and Flour Quality
2. The Chemistry and Biochemistry of Wheat
3. Techniques for Analyzing Wheat Proteins
4. Wheat Proteins and Bread Quality
5. Wheat Starch Structure and Bread Quality
6. Flour lipids, fats and emulsifiers
7. Milling and Flour Quality
8. Wheat Breeding and Quality Evaluation
9. Improving Wheat Protein Quality for Breadmaking: the Role of Biotechnology
10. Acrylamide

Part Two: Dough Development and Particular Bread Ingredients
11. Bread Aeration and Dough Rheology: An Overview
12. The Molecular Basis of Bread Dough Rheology
13. Redox Agents and Other Improvers in Breadmaking
14. Applications of Enzymes in Breadmaking
15. Water Control in Breadmaking

Part Three: Bread Sensory Quality, Shelf Life, and Safety
16. Bread Aroma
17. Application of Texture Analysis to Dough and Bread
18. Mould Prevention in Bread
19. Bread Staling

Part Four: Particular Bread Products
20. Improving the Quality of Bread Made from Partially Baked, Refrigerated, and Frozen Dough
21. Improved Nutritional and Dietary Quality of Breads
22. The Quality of Breads Made with Non-wheat Flours
23. Formulating breads for specific dietary requirements
24. The future for breadmaking

Bread Making: Improving Quality quickly established itself as an essential purchase for baking professionals and researchers in this area. Fully revised and updated and with new chapters on Flour Lipids, and the dietary and nutritional quality of bread, this new edition provides readers with the information they need on 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 fiber 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, Bread Making: Improving Quality, Third Edition, continues to serve as the standard reference for researchers and professionals in the bread industry and all those involved in academic research on breadmaking science and practice.

• Discusses dough development and bread ingredients, with new chapters on flour lipids and improving the nutrition and dietary quality of breads
• Comprehensively updated and revised coverage, 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

Researchers and professionals in the bread industry