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.The dream of a breadmaker should be the preparation of a fully amorphous frozen dough, as the result of an infinitely fast quenching of the fresh product, which may be fully recovered with an equally quick thawing. This dream seems far fromanbsp;...
|Author||:||Stanley P Cauvain|
|Publisher||:||CRC Press - 2003-09-17|