| Description |
1 online resource (xx, 397 pages) : illustrations |
| Contents |
Cover -- Contents -- Preface to the Second Edition -- Preface to the First Edition -- List of Contributors -- 1. BREAD -- THE PRODUCT -- 1.1. Introduction -- 1.2. Quality Characteristics of Bread -- 1.3. The Character of Bread -- 1.4. Bread Flavour -- 1.5. Bread Types -- 1.6. Assessing Bread Quality -- 1.6.1. External Character -- 1.6.2. Internal Character -- 1.6.3. Texture/Eating Quality and Flavour -- 1.7. Nutritional Qualities of Bread and its Consumption -- 1.8. Conclusions -- 2. BREADMAKING PROCESSES -- 2.1. Functions of the Breadmaking Process -- 2.2. Cell Creation and Control -- 2.3. Major Breadmaking Process Groups -- 2.3.1. Straight Dough Bulk Fermentation -- 2.3.2. Sponge and Dough -- 2.3.3. Rapid Processing -- 2.3.4. Mechanical Dough Development -- 2.4. Breadmaking Processes, Bread Variety and Bread Quality -- 3. FUNCTIONAL INGREDIENTS -- 3.1. Dough Conditioners and their Composition -- 3.2. Ingredients -- 3.2.1. Fats -- 3.2.2. Soya Flour -- 3.3. Additives -- 3.3.1. Emulsifiers -- 3.3.2. Flour Treatment Agents -- 3.3.3. Preservatives -- 3.4. Processing Aids -- 3.4.1. Enzymes -- 3.4.2. Hemicellulases -- 3.4.3. Proteinases -- 3.4.4. Other Enzymes in Baking -- 3.4.5. Novel Enzyme Systems -- 3.4.6. Health and Safety with Enzyme Usage -- 3.5. Summary of Small Ingredients -- 3.6. Liquid Improvers -- 3.7. Bakers' Yeast -- 3.7.1. Where Does Yeast Come From? -- 3.7.2. Principal Forms of Yeast -- 3.7.3. Other Yeasts -- 3.7.4. Biology of Yeast Cells -- 3.7.5. Overview of Commercial Yeast Production -- 3.7.6. Baking with Yeast -- 3.7.7. Conclusion -- 3.8. Starter Doughs -- 4. MIXING AND DOUGH PROCESSING -- 4.1. Functions of Mixing -- 4.2. Types of Mixer -- 4.2.1. CBP-Compatible Mixers -- 4.2.2. Mixing Under Pressure and Vacuum with CBP-Compatible Mixers -- 4.2.3. Oxygen-Enrichment of the Mixer Headspace with CBP-Compatible Mixers -- 4.2.4. High-Speed and Twin-Spiral Mixers -- 4.2.5. Spiral Mixers -- 4.2.6. Low-Speed Mixers -- 4.2.7. Continuous Mixers -- 4.3. Control of Dough Temperature and Energy Transfer -- 4.3.1. Control of Dough Temperature -- 4.3.2. Energy Transfer -- 4.4. Dough Transfer Systems -- 4.5. Dough Make-Up Plant -- 4.5.1. Dividing -- 4.6. Rounding and Pre-Moulding -- 4.7. Types and Shapes of Rounders -- 4.7.1. Conical Rounders -- 4.7.2. Cylindrical Rounders -- 4.7.3. Rounding Belts -- 4.7.4. Reciprocating Rounders -- 4.7.5. Non-Spherical Pre-Moulding -- 4.8. Intermediate or First Proving -- 4.8.1. Pocket-Type Prover -- 4.8.2. First Prover Charging Methods -- 4.8.3. Indexing Conveyors -- 4.8.4 |
| Summary |
To study breadmaking is to realize that, like many other food processes, it is constantly changing as processing methodologies become increasingly more sophisticated, yet at the same time we realize that we are dealing with a foodstuff, the forms of which are very traditional. New ideas and raw materials are constantly being presented to bakers from wheat breeders, millers and ingredient and equipment suppliers for their evaluation. In addition there are on-going changes in legislation and consumer demands. To meet such pressures bakers must be able to better integrate their key raw material, wheat flour, with other ingredients and processing methods to deliver bread of the appropriate quality. Technology of Breadmaking, Second Edition, sets out to identify and present the new knowledge that has become available in last 10 years, as well as update information. Like the first edition, it provides a useful tool to help bakers, scientists and technologists to cope with those changes. About the Authors Stanley P. Cauvain is the Director and Vice President of Research and Development activities at BakeTran. Linda S. Young is a Director and Vice President of Knowledge Systemization and Training at BakeTran |
| Analysis |
chemie |
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chemistry |
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voedselwetenschappen |
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food sciences |
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Chemistry (General) |
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Chemie (algemeen) |
| Notes |
Previous edition: London : Blackie Academic & Professional, 1998 |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Print version record |
| Subject |
Bread.
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Baking.
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Bread industry.
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bread.
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TECHNOLOGY & ENGINEERING -- Food Science.
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Baking.
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Bread industry.
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Bread.
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Science des matériaux.
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Chimie.
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Baking
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Bread
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Bread industry
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| Form |
Electronic book
|
| Author |
Cauvain, Stanley P.
|
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Young, Linda S.
|
| LC no. |
2006932832 |
| ISBN |
9780387385655 |
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0387385657 |
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9780387385631 |
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0387385630 |
|
6610863830 |
|
9786610863839 |
|
