Breadmaking: Improving Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition) - Softcover

Softcover

ISBN 10: 008101631X ISBN 13: 9780081016312

Verlag: Woodhead Publishing, Ltd, 2012

Über diesen Titel

Críticas:

"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)

Reseña del editor:

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.

• 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

Über diese Auflage

• Verlag: Woodhead Publishing, Ltd
• Erscheinungsdatum: 2012
• ISBN 10: 008101631X
• ISBN 13: 9780081016312
• Einband: Tapa blanda
• Auflage: 2
• Anzahl der Seiten: 832
• Herausgeber: Cauvain Stanley P.