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: improving quality
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 one
discusses wheat and flour quality. Chapter 3 summarises current
research on the structure of wheat, providing the context for
chapters on wheat proteins (chapters 5 and 6) and starch (chapter
7). There are also chapters on ways of measuring wheat and flour
quality, and improving flour for bread making. Part two reviews
dough formation and its impact on the structure and properties of
bread. It includes chapters on the molecular structure of dough,
foam formation and bread aeration together with discussion of the
role of key ingredients such as water. A final group of chapters
then discusses other aspects of quality such as improving taste and
nutritional properties, as well as preventing moulds and mycotoxin
contamination.
With its distinguished editor and international team of
contributors, Bread making: improving quality is a standard work
both for industry and the research community.
General
Is the information for this product incomplete, wrong or inappropriate?
Let us know about it.
Does this product have an incorrect or missing image?
Send us a new image.
Is this product missing categories?
Add more categories.
Review This Product
No reviews yet - be the first to create one!
Welcome to Loot.co.za!
Sign in / Register |Wishlists & Gift Vouchers |Help | Advanced search
