Home » Bread making: Improving quality by Stanley P. Cauvain
Bread making: Improving quality Stanley P. Cauvain

Bread making: Improving quality

Stanley P. Cauvain

Published August 31st 2003
ISBN : 9781855735538
Hardcover
608 pages
Enter the sum

 About the Book 

Edited by one of the worlds 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 processMoreEdited by one of the worlds 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 breads 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.