Bread making :improving quality
- 其他作者: Cauvain, Stanley P.
- 出版: Boca Raton :Cambridge, Eng. : CRC Press ;Woodhead 2003.
- 稽核項: 1 online resource (589 pages) :illustrations.
- 叢書名: Woodhead Publishing in food science and technology
- 標題: Bread industry Production control. , Food Science. , Bread. , Electronic books. , Indústria de alimentos. , Pâte. , Pain , Bread Quality control. , bread. , Qualitätssteigerung , QualitéContrôle. , Boulangerie Production -- Contrôle. , Dough. , Bread , TECHNOLOGY & ENGINEERING , TECHNOLOGY & ENGINEERING Food Science. , Boulangerie , Brotherstellung , Quality control. , Pain. , Pain Qualité -- Contrôle. , Bread industry , Production control. , Microbiology. , Bread Microbiology. , ProductionContrôle. , Aufsatzsammlung
- ISBN: 1855735539 , 9781855735538
- ISBN: 9781855735538 , 9780849317620 , 0849317622
- 試查全文@TNUA:
- 附註: Includes bibliographical references and index. pt. 1. Wheat and flour quality -- pt. 2. Dough and bread quality.
- 摘要: 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.
- 電子資源: https://dbs.tnua.edu.tw/login?url=https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=101389
- 系統號: 005305643
- 資料類型: 電子書
- 讀者標籤: 需登入
- 引用網址: 複製連結
Annotation Edited by one of the world's leading authorities in the field, and with a distinguished international team of contributors, Bread making reviews key recent research on the ingredients determining bread quality. Part 1 discusses the definition, measurement and improvement of wheat properties, which enhance bread quality. The second part of the book reviews recent research on the properties of flour and dough, which influence bread texture, colour and flavour. The final part of the book looks at the contribution of other ingredients. CONTENTS Bread making: an overview. Part 1 Wheat and flour quality: The chemistry and biochemistry of wheat; Assessing grain quality; Techniques for analysing wheat proteins; Wheat proteins and bread quality; Starch structure and bread quality; Improving wheat quality: the role of biotechnology; Analysing wheat and flour; Milling and flour quality; Modifying flour to improve functionality; The nutritional enhancement of wheat flour. Part 2 Dough and bread quality: The molecular basis of dough rheology; Molecular mobility in dough and bread quality; The role of water in dough formation and bread quality; Foam formation in dough and bread quality; Bread aeration; Measuring the rheological properties of dough; Controlling dough development; The use of redox agents; Water control in baking; Improving the taste of bread; High- fibre baking; Mould prevention in bread; Detecting mycotoxin contamination of cereals; Improving wheat quality; Preventing bread staling.
來源: Google Book
來源: Google Book
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