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Produktbild: Bread Making

Bread Making Improving Quality

Aus der Reihe Woodhead Publishing Series in

232,99 €

inkl. gesetzl. MwSt., Versandkostenfrei

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

01.09.2003

Herausgeber

Cauvain Stanley P.

Verlag

Woodhead Pub

Seitenzahl

608

Maße (L/B/H)

23,4/15,6/3,3 cm

Gewicht

1050 g

Sprache

Englisch

ISBN

978-1-85573-553-8

Beschreibung

Rezension

"This very readable and informative book is destined to become a staple reference work for technologists, researchers and students." --Food Science and Technology
".useful both for industry and the research community." --Food Trade Review
"Altogether this is a comprehensive treatise on the science of bread-making .it brings together the views and expertise of thirty scientists from all over the world in a truly eclectic presentation." --Food Technology (New Zealand)

Portrait

Prof. Cauvain is owner of BakeTran, a renowned independent Baking Industry Consultancy in Witney, UK. He was a director of Cereals & Cereal Processing Division at CCFRA until December 2004. A leading authority in the bread and baking industry, Stanley was also President of the International Association for Cereal Science and Technology between 2004 and 2006. He is a frequent Woodhead Publishing Limited author having written or edited six titles previously.

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

01.09.2003

Herausgeber

Cauvain Stanley P.

Verlag

Woodhead Pub

Seitenzahl

608

Maße (L/B/H)

23,4/15,6/3,3 cm

Gewicht

1050 g

Sprache

Englisch

ISBN

978-1-85573-553-8

EU-Ansprechpartner

Zeitfracht Medien GmbH
Ferdinand-Jühlke-Straße 7|99095|Erfurt|DE
produktsicherheit@zeitfracht.de

Herstelleradresse

Elsevier Science & Technology
125 London Wall|EC2Y 5AS|London|GB
tradeorders@elsevier.com

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Die Leseprobe wird geladen.
  • Produktbild: Bread Making
  • 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.