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.

Key Features

  • With comprehensively updated and revised coverage, this second edition 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
  • Discusses dough development and bread ingredients, with chapters on dough aeration and rheology


Researchers and professionals in the bread industry

Table of Contents

Contributor contact details

Woodhead Publishing Series in Food Science, Technology and Nutrition

Chapter 1: Introduction to breadmaking


1.1 Introduction

1.2 Wheat and its special properties

1.3 Converting wheat to flour

1.4 Food safety and nutrition

1.5 Making bread

1.6 Functional ingredients

1.7 Bread in the future

Chapter 2: Breadmaking: an overview


2.1 Introduction

2.2 Bread dough development

2.3 Breadmaking processes

2.4 What determines bread quality?

2.5 Dough mixing and processing

2.6 Cell creation during mixing

2.7 Dough processing

2.8 Gas bubble control during dough processing

2.9 Proving and baking

2.10 Future trends

Part I: Wheat and flour quality

Chapter 3: The chemistry and biochemistry of wheat


3.1 The structure and composition of the wheat kernel

3.2 Wheat carbohydrates

3.3 Wheat proteins

3.4 Wheat lipids

3.5 Wheat enzymes and their roles

3.6 Pigments and their structures

3.7 Recent developments in wheat utilisation

3.8 Future trends

Chapter 4: Techniques for analysing wheat proteins


4.1 Introduction

4.2 Separation methods

4.3 Analysing molecular properties

4.4 Rheological measurements

4.5 Infrared spectroscopy

4.6 NMR spectroscopy

4.7 Electron spin resonance spectroscopy

4.8 Future trends

4.9 Acknowledgements

Chapter 5: Wheat proteins and bread quality


5.1 Introduction: cereal protein classification

5.2 Cereal proteins and breadmaking quality

5.3 Prolamin structure and bread quality

5.4 Soluble proteins, xylanase inhibitors and bread quality

5.5 Detergent-solubilised proteins and bread quality


No. of pages:
© 2012
Woodhead Publishing
Print ISBN:
Electronic ISBN:

About the editor

S P Cauvain

Stanley P. Cauvain is a director of BakeTran, UK. He is a leading authority in the bread and baking industry and was President of the International Association for Cereal Science and Technology between 2004 and 2006.

Affiliations and Expertise

formerly BakeTran, UK


This very readable and informative book is destined to become a staple reference work for technologists, researchers and students., Food Science and Technology (Review 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)