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ISSN 1934-6557

Bread Making: Improving Quality by Stanley P. Cauvain (CRC Press LLC) There has been a wealth of recent research on the complex changes involved in bread making and how they influence the many traits consumers use to define quality. Bread Making sums up this key research and what it means for improved process control and a better, more consistent product.

After an introductory review of bread making as a whole, Part I discusses wheat and flour quality and Part II reviews dough formation and its impact on the structure and properties of bread.

Bread Making reviews key recent research on the ingredients determining bread characteristics. The text discusses what this information means for improved process control and a better, more consistent product. After an introductory review, Part 1 discusses such concepts as the structure and quality of wheat and flour, and methods for measuring quality. Part 2 covers dough formation and its impact on bread's structure and properties. Key features include:

·        Provides a detailed overview of bread making

  • Addresses the recent key research on the changes involved in the field
  • Discusses the nutritional benefits of wheat, as well as future trends
  • Includes contributions from a distinguished team of international experts

Contents include: Bread making: an overview; The chemistry and biochemistry of wheat; Assessing grain quality; Techniques for analyzing wheat proteins; Wheat proteins and bread quality; Starch structure and bread quality; Improving wheat quality: the role of biotechnology; Analyzing wheat and flour; Milling and flour quality; Modifying flour to improve functionality; The nutritional enhancement of wheat flour; The molecular basis of dough rheology; Molecular mobility in dough and bread quality; The role of water in dough formation and bread quality; Foam formation in dough and bread quality; Bread aeration; Measuring the rheological properties of dough; Controlling dough development; The use of redox agents; Water control in baking; Improving the taste of bread; High fiber baking; Mould prevention in bread; Detecting mycotoxin contamination of cereals; Improving wheat quality; Understanding and preventing bread staling.

With its distinguished editor, Stan Cauvain, Director of Cereals and Cereals Processing at Campden and Chorleywood Food Research Association, leading authority on bread making, and international team of contributors, Bread Making will become a standard work both for industry and the research community. The book is targeted at food processors and food scientists.

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