Breadmaking : improving quality /: improving quality. (2020)

• Record Type: Book
• Further Information: Note: Edited by S.P. Cauvain.
• Editors: Cauvain, Stanley P
• Contents: 1. An Introduction and Overview of Breadmaking Part One: Wheat and Flour Quality 2. The Chemistry and Biochemistry of Wheat 3. Techniques for Analyzing Wheat Proteins 4. Wheat Proteins and Bread Quality 5. Wheat Starch Structure and Bread Quality 6. Flour lipids, fats and emulsifiers 7. Milling and Flour Quality 8. Wheat Breeding and Quality Evaluation 9. Improving Wheat Protein Quality for Breadmaking: the Role of Biotechnology 10. Acrylamide Part Two: Dough Development and Particular Bread Ingredients 11. Bread Aeration and Dough Rheology: An Overview 12. The Molecular Basis of Bread Dough Rheology 13. Redox Agents and Other Improvers in Breadmaking 14. Applications of Enzymes in Breadmaking 15. Water Control in Breadmaking Part Three: Bread Sensory Quality, Shelf Life, and Safety 16. Bread Aroma 17. Application of Texture Analysis to Dough and Bread 18. Mould Prevention in Bread 19. Bread Staling Part Four: Particular Bread Products 20. Improving the Quality of Bread Made from Partially Baked, Refrigerated, and Frozen Dough 21. Improved Nutritional and Dietary Quality of Breads 22. The Quality of Breads Made with Non-wheat Flours 23. Formulating breads for specific dietary requirements 24. The future for breadmaking
• Edition: Third edition
• Publisher Details: Oxford : Woodhead Publishing
• Publication Date: 2020
• Extent: 1 online resource
• Subjects: 664.7523; Bread; Bread industry
• Languages: English
• ISBNs: 9780081025208
• Related ISBNs: 9780081025192
• Notes: Note: Description based on CIP data; resource not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.