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Technology of breadmaking

Author: Stanley P Cauvain; Linda S Young
Publisher: New York : Springer, 2007.
Edition/Format:   eBook : Document : English : 2nd edView all editions and formats
Summary:
To study breadmaking is to realize that, like many other food processes, it is constantly changing as processing methodologies become increasingly more sophisticated, yet at the same time we realize that we are dealing with a foodstuff, the forms of which are very traditional. New ideas and raw materials are constantly being presented to bakers from wheat breeders, millers and ingredient and equipment suppliers for  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Technology of breadmaking.
New York : Springer, 2007
(DLC) 2006932832
(OCoLC)77540734
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Stanley P Cauvain; Linda S Young
ISBN: 9780387385655 0387385657 9780387385631 0387385630 6610863830 9786610863839
OCLC Number: 186548361
Notes: Previous edition: London : Blackie Academic & Professional, 1998.
Description: 1 online resource (xx, 397 pages) : illustrations
Contents: Cover --
Contents --
Preface to the Second Edition --
Preface to the First Edition --
List of Contributors --
1. BREAD --
THE PRODUCT --
1.1. Introduction --
1.2. Quality Characteristics of Bread --
1.3. The Character of Bread --
1.4. Bread Flavour --
1.5. Bread Types --
1.6. Assessing Bread Quality --
1.6.1. External Character --
1.6.2. Internal Character --
1.6.3. Texture/Eating Quality and Flavour --
1.7. Nutritional Qualities of Bread and its Consumption --
1.8. Conclusions --
2. BREADMAKING PROCESSES --
2.1. Functions of the Breadmaking Process --
2.2. Cell Creation and Control --
2.3. Major Breadmaking Process Groups --
2.3.1. Straight Dough Bulk Fermentation --
2.3.2. Sponge and Dough --
2.3.3. Rapid Processing --
2.3.4. Mechanical Dough Development --
2.4. Breadmaking Processes, Bread Variety and Bread Quality --
3. FUNCTIONAL INGREDIENTS --
3.1. Dough Conditioners and their Composition --
3.2. Ingredients --
3.2.1. Fats --
3.2.2. Soya Flour --
3.3. Additives --
3.3.1. Emulsifiers --
3.3.2. Flour Treatment Agents --
3.3.3. Preservatives --
3.4. Processing Aids --
3.4.1. Enzymes --
3.4.2. Hemicellulases --
3.4.3. Proteinases --
3.4.4. Other Enzymes in Baking --
3.4.5. Novel Enzyme Systems --
3.4.6. Health and Safety with Enzyme Usage --
3.5. Summary of Small Ingredients --
3.6. Liquid Improvers --
3.7. Bakers' Yeast --
3.7.1. Where Does Yeast Come From? --
3.7.2. Principal Forms of Yeast --
3.7.3. Other Yeasts --
3.7.4. Biology of Yeast Cells --
3.7.5. Overview of Commercial Yeast Production --
3.7.6. Baking with Yeast --
3.7.7. Conclusion --
3.8. Starter Doughs --
4. MIXING AND DOUGH PROCESSING --
4.1. Functions of Mixing --
4.2. Types of Mixer --
4.2.1. CBP-Compatible Mixers --
4.2.2. Mixing Under Pressure and Vacuum with CBP-Compatible Mixers --
4.2.3. Oxygen-Enrichment of the Mixer Headspace with CBP-Compatible Mixers --
4.2.4. High-Speed and Twin-Spiral Mixers --
4.2.5. Spiral Mixers --
4.2.6. Low-Speed Mixers --
4.2.7. Continuous Mixers --
4.3. Control of Dough Temperature and Energy Transfer --
4.3.1. Control of Dough Temperature --
4.3.2. Energy Transfer --
4.4. Dough Transfer Systems --
4.5. Dough Make-Up Plant --
4.5.1. Dividing --
4.6. Rounding and Pre-Moulding --
4.7. Types and Shapes of Rounders --
4.7.1. Conical Rounders --
4.7.2. Cylindrical Rounders --
4.7.3. Rounding Belts --
4.7.4. Reciprocating Rounders --
4.7.5. Non-Spherical Pre-Moulding --
4.8. Intermediate or First Proving --
4.8.1. Pocket-Type Prover --
4.8.2. First Prover Charging Methods --
4.8.3. Indexing Conveyors --
4.8.4.
Responsibility: [compiled and edited by] Stanley P. Cauvain and Linda S. Young.

Abstract:

This practical guide illuminates all aspects of breadmaking, providing a complete understanding of the new developments shaping the industry. It offers detailed technical coverage of complex  Read more...

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