Secure CheckoutPersonal information is secured with SSL technology.
Free ShippingFree global shipping
No minimum order.
1. An Introduction and Overview of Bread making
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 (NEW!)
7. Assessing grain quality
8. Milling and flour quality
9. Wheat breading and quality evaluation
10. Improving wheat protein quality for bread making: the role of biotechnology
Part 2: 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 bread making
14. Applications of enzymes in bread making
15. Water control in bread making
Part 3: Bread sensory quality, shelf life and safety
16. Bread aroma
17. Application of texture analysis to dough and bread
18. Mold prevention in bread
19. Mycotoxin contamination of wheat, flour and bread
Part 4: 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
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
- No. of pages:
- © Woodhead Publishing 2020
- 1st October 2020
- Woodhead Publishing
- Paperback ISBN:
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.
Visiting Professor, International Institute for Agri-Food Security, Curtin University, UK
Elsevier.com visitor survey
We are always looking for ways to improve customer experience on Elsevier.com.
We would like to ask you for a moment of your time to fill in a short questionnaire, at the end of your visit.
If you decide to participate, a new browser tab will open so you can complete the survey after you have completed your visit to this website.
Thanks in advance for your time.