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Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries
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Breadmaking - Improving Quality (Paperback, 3rd edition)
Loot Price: R7,239
Discovery Miles 72 390
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Breadmaking - Improving Quality (Paperback, 3rd edition)
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition
Expected to ship within 12 - 19 working days
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Bread Making: Improving Quality quickly established itself as an
essential purchase for baking professionals and researchers in this
area. Fully revised and updated and with new chapters on Flour
Lipids, and the dietary and nutritional quality of bread, this new
edition provides readers with the information they need on 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 fiber 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, Bread
Making: Improving Quality, Third Edition, continues to serve as the
standard reference for researchers and professionals in the bread
industry and all those involved in academic research on breadmaking
science and practice.
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