Trends in wheat and bread making. (2020)

• Record Type: Book
• Further Information: Note: Edited by Charis M. Galanakis.
• Editors: Galanakis, Charis M
• Contents: 1. Introduction to wheat and bread making 2. Ancient wheats in sustainable wheat cultivation 3. Organic farming of wheat & sourdough quality 4. Impact of Preharvest and Controlled Sprouting on Wheat and Bread Quality 5. Ecological parameters influencing microbial diversity and stability of traditional sourdough 6. Role of enzymes in improving the functionality of proteins in non-wheat dough systems 7. Trends of Innovation in Bread and Bakery Production 8. Hydrocolloids in wheat bread making: traditional and novel uses 9. Application of dietary fibers in flour products 10. Oat flour in bread manufacturing 11. Alternatives to increase the antioxidant capacity of bread with phenolics 12. Fortification of bread with wheat processing by-products 13. Innovative Gluten-Free Bread making 14. Rice flour breads 15. Consumer preferences and expectations
• Publisher Details: Amsterdam : Academic Press
• Publication Date: 2020
• Extent: 1 online resource, illustrations
• Subjects: 664.7523; Bread; Wheat; Bread -- Quality control; Bread industry -- Production control
• Languages: English
• ISBNs: 9780128231913
• Related ISBNs: 9780128210482
• 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.