Description
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.- With comprehensively updated and revised coverage, this second edition outlines the latest developments in breadmaking science and practice- Covers topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding- Discusses dough development and bread ingredients, with chapters on dough aeration and rheology
Table of Contents
1. Introduction to breadmaking2. Breadmaking: an overviewPart I: Wheat and flour quality3. The chemistry and biochemistry of wheat4. Techniques for analysing wheat proteins5. Wheat proteins and bread quality6. Wheat starch structure and bread quality7. Assessing grain quality8. Milling and flour quality9. Wheat breeding and quality evaluation in the US10. Improving wheat protein quality for breadmaking: the role of biotechnology11. Novel approaches to modifying wheat flour processing characteristics and health attributes: from genetics to food technologyPart II: Dough development and particular bread ingredients12. Bread aeration and dough rheology: an introduction13. The molecular basis of dough rheology14. The role of water in dough formation and bread quality15. Foam formation in dough and bread quality16. Controlling bread dough development17. Molecular mobility in dough and bread quality18. The use of redox agents in breadmaking19. Applications of enzymes in breadmaking20. Water control in breadmakingPart III: Bread sensory quality, shelf life and safety21. Bread aroma22. Applications of texture analysis to dough and bread23. Bread staling24. Mould prevention in bread25. Mycotoxin contamination of wheat, flour and breadPart IV: Particular bread products26. Improving the quality of bread made from partially baked, refrigerated and frozen dough27. Nutritionally enhanced wheat flours and breads28. Formulating breads for specific dietary requirements29. Improving the quality of high-fibre breads30. The quality of breads made with non-wheat flours
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