Bread Making : Improving Quality.
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : Stanley P Cauvain
- ناشر : London : CRC Press,
- چاپ و سال / کشور: 2003
- شابک / ISBN : 9780203495001
Description
Book Cover; Half-Title; Title; Copyright; Contents; Contributor contact details; 1 Introduction; 2 Breadmaking: an overview; 3 The chemistry and biochemistry of wheat; 4 Assessing grain quality; 5 Techniques for analysing wheat proteins; 6 Wheat proteins and bread quality; 7 Starch structure and bread quality; 8 Improving wheat quality: the role of biotechnology; 9 Analysing wheat and flour; 10 Milling and flour quality; 11 Modifying flour to improve functionality; 12 The nutritional enhancement of wheat flour; 13 The molecular basis of dough rheology
Edited by one of the world's leading authorities in the field, Bread Making: Improving Quality 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. This includes such concepts as foam formation and bread aeration, key ingredients
