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Unlike some other reproductions of classic texts (1) We have not
used OCR(Optical Character Recognition), as this leads to bad
quality books with introduced typos. (2) In books where there are
images such as portraits, maps, sketches etc We have endeavoured to
keep the quality of these images, so they represent accurately the
original artefact. Although occasionally there may be certain
imperfections with these old texts, we feel they deserve to be made
available for future generations to enjoy.
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.
Taking a fresh approach to information on baked products, this
exciting new book from industry consultants Cauvain and Young looks
beyond the received notions of how foods from the bakery are
categorised to explore the underlying themes which link the
products in this commercially important area of the food industry.
A new study of the challenges presented by manufacturing bakery
products in a health-conscious world The impact of bakery products
upon human nutrition is an increasingly pressing concern among
consumers and manufacturers alike. With obesity and other
diet-related conditions on the rise, the levels of salt, fat, and
sugar found in many baked goods can no longer be overlooked. Those
working in the baking industry are consequently turning more and
more to science and technology to provide routes toward healthier
alternatives to classic cake, bread, and pastry recipes. With
Baking Technology and Nutrition, renowned food scientist Stanley P.
Cauvain and co-author Rosie H. Clark present an innovative and
much-needed study of the changes taking place in the world of
baking. Their discussion focuses on the new avenues open to bakers
looking to improve the nutritional value of their products and
encompasses all related issues, from consumer preferences to the
effects of nutritional enhancement upon shelf-life. Featuring an
abundance of new research and insights into the possible future of
modern baking, this unique text: Offers practical guidance on
developing, delivering, and promoting high-nutrition bakery
products Discusses reducing ingredients such as salt, fat, and
sugar for improved nutrition while preserving quality and consumer
acceptability Explores how wheat-based products can be ideal
vehicles for improving the nutrition of major sectors of
populations Suggests real-world solutions to problems rising from
poorly defined quality guidelines and inadequate dialogue between
bakers and nutritionists Baking Technology and Nutrition is an
indispensable and timely resourcefor technologists, manufacturers,
healthcare practitioners, or anyone else working in today's food
and nutrition industries.
The introduction of the Chorleywood Bread Process was a watershed
in baking. It sparked changes in improver and ingredient
technology, process and equipment design which have had a profound
impact on baking processes and the structure of the industry.
Written by two of the world s leading experts on the process, this
important book explains its underlying principles and ways of
maximising its potential in producing a wide range of baked
products.
After a brief review of the basic principles of bread making, the
book outlines the development and fundamental characteristics of
the Chorleywood Bread Process. The following group of chapters
review the key steps in the process, beginning with ingredient
quality and quantities. Other chapters consider dough mixing and
processing. Building on this foundation, the authors then review
common quality defects and how they can be prevented or resolved.
The book then considers how knowledge-based software systems can
help to manage the process. The concluding chapters review the
range of bakery products that can be produced using the process,
how it can best be applied in different kinds of bakery and likely
future developments.
The Chorleywood Bread Process is a standard work for all bakers
around the world wishing to maximise the potential of the process,
and for scientists, technologists and students wanting a better
understanding of the process and its place in commercial bread
making.
The first book to describe the Chorleywood Bread ProcessReviews
ingredient quality and quantitiesConsiders how knowledge-based
software systems can help manage the process"
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.
Baking Problems Solved, Second Edition, provides a fully revised
follow-up to the innovative question and answer format of its
predecessor. Presenting a quick bakery problem-solving reference,
Stanley Cauvain returns with more practical insights into the
latest baking issues. Retaining its logical and methodical
approach, the book guides bakers through various issues which arise
throughout the baking process. The book begins with issues found in
the use of raw materials, including chapters on wheat and grains,
flour, and fats, amongst others. It then progresses to the problems
that occur in the intermediate stages of baking, such as the
creation of doughs and batters, and the input of water. Finally, it
delves into the difficulties experienced with end products in
baking by including chapters on bread and fermented products,
cakes, biscuits, and cookies and pastries.
This practical, comprehensive guide illuminates all aspects of
breadmaking to give bakers, scientists, technologists and students
a thorough understanding of the many new developments shaping the
industry. This book bridges the gap between scientific and
practical accounts by providing technical coverage of the complex
processes that link together to make bread and fermented products.
Chapters cover the nature of bread products, the role of the
ingredients in determining their quality, processing methods and
their control, and equipment functions. Emphasis is on exploring
the contributions of individual components and processing stages to
final bread quality, reviewing the current state of technical
knowledge on breadmaking. This third edition reviews the new
knowledge which has become available in the last 10 years and
considers how the global trends of increased availability and wider
range of fermented products around the world impact on current and
future technological challenges for bakers. Stanley P. Cauvain is
the Director and Vice President of Research and Development
activities at BakeTran and Professor at the International Institute
of Agri-Food Security, Curtin University, Perth, Western Australia.
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A Village Priest (Paperback)
Henry Cauvain, Albert D. 1843-1903 Vandam
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R693
R583
Discovery Miles 5 830
Save R110 (16%)
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Ships in 10 - 15 working days
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This is a reproduction of a book published before 1923. This book
may have occasional imperfections such as missing or blurred pages,
poor pictures, errant marks, etc. that were either part of the
original artifact, or were introduced by the scanning process. We
believe this work is culturally important, and despite the
imperfections, have elected to bring it back into print as part of
our continuing commitment to the preservation of printed works
worldwide. We appreciate your understanding of the imperfections in
the preservation process, and hope you enjoy this valuable book.
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.
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