Technology of Breadmaking

It is of particular importance in no-time dough breadmaking systems, such as CBP doughs. It is a highly functional, cost-efficient ingredient and can be used as an 'E-number-free' base for compound dough conditioners within the EC for a ...

Author: Stanley P. Cauvain

Publisher: Springer Science & Business Media

ISBN: 9780387385655

Category: Technology & Engineering

Page: 397

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This practical guide illuminates all aspects of breadmaking. It provides a thorough understanding of the many new developments shaping the industry and offers detailed technical coverage of the complex processes that make bread and fermented products. It examines the nature of bread products, the role of the ingredients in determining their quality, processing methods and their control, and equipment functions. In addition, the book explores the contributions of individual components and processing stages to final bread quality. It also reviews the current state of technical knowledge on breadmaking.

Breadmaking

FINNEY K. F. (1978), Contribution of Individual Chemical Constituents to the Functional (Breadmaking) Properties of Wheat. In: Cereals 78, American Association of Cereal Chemists, St. Paul, MN, pp. 250–64.

Author: S P Cauvain

Publisher: Elsevier

ISBN: 9780857095695

Category: Technology & Engineering

Page: 832

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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

Cereals in Breadmaking

The role of dry wheat gluten in breadmaking. I. Quality assessment and mixer interaction, Baker's Dig., 55(2): 6. Kilborn, R.H., and Tipples, K.H. (1973). Factors affecting mechanical dough development. IV.

Author: Eliasson

Publisher: Routledge

ISBN: 9781351461894

Category: Technology & Engineering

Page: 313

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This reference text describes the breadmaking process at the molecular level, based on surface and colloidal science and introducing colloidal science with a minimum of theory.;Reviewing the current molecular and colloidal knowledge of the chain from wheat grain to bread, the book: discusses the structure of the dough, how a foam is formed during fermentation and how starch gelatinization induces the formation of an open-pore network, such as the bread crumb; covers new results on the gluten structure in bulk and at interfaces, as well as on phase separation in the dough; presents a complete model of all structural transitions from dough mixing to the formation of a bread; details the physicochemical properties of proteins, lipids and carbohydrates in wheat and other cereals, and considers their modes of interaction; and explores recent progress in the shape of biomolecular assemblies, derived from forces and curvature at interfaces.;The text provides nearly 850 citations from the reference literature.

Technology of Breadmaking

Di-acetyltartaric esters of monoglycerides (DATEM) and associated monoglycerides in bread making. In R. J. Whitehurst (Ed.), Emulsifiers in food technology (pp. 86–109). Oxford, UK: Blackwell. Gerrard, J. A., Newberry, M. P., Ross, M., ...

Author: Stanley Cauvain

Publisher: Springer

ISBN: 9783319146874

Category: Technology & Engineering

Page: 408

View: 848

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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.

Bread Making

2.11 Sources of further information and advice There are many reference books on breadmaking . Among the most useful are : • Technology of Breadmaking , editors S.P. Cauvain and L.S. Young ( 1998 ) Blackie Academic & Professional ...

Author: Stanley P Cauvain

Publisher: CRC Press

ISBN: 0849317622

Category: Technology & Engineering

Page: 622

View: 150

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Edited by one of the world's leading authorities in the field, Bread Making: Improving Quality reviews key recent research on the ingredients determining bread characteristics. The text discusses what this information means for improved process control and a better, more consistent product. After an introductory review, Part 1 discusses such concepts as the structure and quality of wheat and flour, and methods for measuring quality. Part 2 covers dough formation and its impact on bread's structure and properties. This includes such concepts as foam formation and bread aeration, key ingredients, improving taste and nutritional properties, and the prevention of moulds and mycotoxin contamination.

Trends in Wheat and Bread Making

Other uses of hydrocolloids in breadmaking involve the staling inhibition, the prevention of damage by freezing in baking off technologies, and the use in composite bread formulations where mixtures of wheat flour with flours from other ...

Author: Charis Michel Galanakis

Publisher: Academic Press

ISBN: 9780128231913

Category: Technology & Engineering

Page: 488

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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. Addresses gluten free products, organic farming and production techniques, enzymatic and biotechnological techniques, fortification of breads with plant by-products, and phenol-rich substrates Fills the gap in current resources, focusing on the application of new technologies for processing practices Provides a guide to industrial and commercialized applications of innovative breadmaking

Symposium Composition and Functionality in Breadmaking

Shogren , M. D. , Finney , K. F. , and Hoseney , R. C. Functional ( breadmaking ) and biochemical properties of wheat flour components . I. Solubilizing gluten and flour protein . Cereal Chem . 46 : 93-102 . ( 1969 ) .

Author:

Publisher:

ISBN: CORNELL:31924003580622

Category: Baking

Page: 66

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Wheat

Besides breadmaking quality , the flour milling performance of wheat is also of considerable technological importance . " Much less is known about the factors that affect intercultivar variation in milling quality than those that affect ...

Author: W. Bushuk

Publisher: Springer Science & Business Media

ISBN: 0751401811

Category: Technology & Engineering

Page: 264

View: 562

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Wheat provides over 20% of the calories for the world population of 5. 3 billion persons. It is widely grown in five of the six continents. It is a highly versatile food product in that it can be stored safely for long periods of time and transported in bulk over long distances. In relative terms, it is reasonably priced; over the past quarter century, the inflation-adjusted price of wheat has been declining. Modern milling and baking technology required for the transformation of wheat grain into consumable baked products is available or accessible in all countries of the world. For these reasons, and because Canada is one of world's leading wheat producing countries, it seemed appropriate to include a major symposium on wheat in the scientific and technical program of the 8th World Congress of Food Science and Technology held in Toronto, Canada during September 29-0ctober 4, 1992. In selecting the topics for the symposium on wheat, we attempted to cover a full range of subjects including economics and marketing, nutrition, grading, processing, constituent chemistry and functionality, biote- nology, and safety of genetically modified wheat varieties. The major focus was on common hard (bread) wheats; separate papers were devoted to the unique characteristics and technological properties of common soft (biscuit) and durum (pasta) wheats. Each paper was presented by an acknowledged international expert. This book provides a more permanent record of the papers presented at the symposium.

Bread making quality of wheat

All these subunits are commonly associated with poor bread-making quality. ... The results of the study indicated that 47–60% of the variation in breadmaking quality was accounted for by variation in HMW subunits of glutenin.

Author: Bob Belderok

Publisher: Springer Science & Business Media

ISBN: 9789401709507

Category: Science

Page: 416

View: 953

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Wheat has a long history of serving as an important food crop to mankind. Especially in the Northern Hemisphere, it has been appreciated as a major source of energy through its carbohydrates, and in more recent times for its supply of valuable proteins. This combination of carbohydrates and proteins gives wheat its unique properties for making breads of different kinds of tastes. During the course of history, the quality of wheat has improved stead ily, undoubtedly for a long time by accident, and for reasons little under stood. Over the last 150 years our knowledge has increased on farming and crop husbandry, on bringing about improvements through goal-oriented plant breeding, and on milling and baking technology, leading to the standards that we enjoy today. This process will certainly continue as our knowledge of the genetic reservoir of wheat species increases. The European Cereal Atlas Foundation (ECAF) maintains the aim of in creasing and disseminating knowledge about cereal crops. Within that scope ECAF has decided to publish a book on the history of bread wheat in Europe, the development of associated bread-making technology, and the breeding of bread wheats during the twentieth century. As ECAF is a Dutch foundation, its Board is particularly pleased to have found three Dutch scientists willing to contribute to this volume. Two of them have served wheat science in the Netherlands for their entire scientific careers, spanning a period starting around 1955 and lasting for several decades of very productive wheat science development.