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Full Description
Trends in Wheat and Bread Making provides a comprehensive look at the state-of-the-art in bread making from ingredient to shelf-life, with a focus on the impact of processing on the nutritional value and consumer acceptability of this global staple. The book also includes chapters on new breads and bakery products fortified with plant-processing-by-products and/or natural antioxidants, and explores efforts to improve biotechnological processes and fermentation for bread making. It is an excellent resource for researchers, industry professionals and enterprises hoping to produce enhanced bread products through processing-related nutritional and quality improvements.
Contents
1. Introduction to wheat and bread making
2. Ancient wheats in sustainable wheat cultivation
3. Organic farming of wheat & sourdough quality
4. Impact of Preharvest and Controlled Sprouting on Wheat and Bread Quality
5. Ecological parameters influencing microbial diversity and stability of traditional sourdough
6. Role of enzymes in improving the functionality of proteins in non-wheat dough systems
7. Trends of Innovation in Bread and Bakery Production
8. Hydrocolloids in wheat bread making: traditional and novel uses
9. Application of dietary fibers in flour products
10. Oat flour in bread manufacturing
11. Alternatives to increase the antioxidant capacity of bread with phenolics
12. Fortification of bread with wheat processing by-products
13. Innovative Gluten-Free Bread making
14. Rice flour breads
15. Consumer preferences and expectations
