Bread making : improving quality

There has been a wealth of recent research on the complex changes involved in bread making and how they influence the many traits consumers use to define quality. Bread making: improving quality sums up this key research and what it means for improved process control and a better, more consistent pr...

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Bibliographic Details
Other Authors: Cauvain, Stanley P.
Format: eBook
Language: English
Published: Boca Raton : Cambridge, Eng. : CRC Press ; Woodhead, 2003.
Series: Woodhead Publishing in food science and technology.
Subjects:
Bread.
Bread > Microbiology.
Dough.
Bread industry > Production control.
Bread > Quality control.
elektronické knihy
electronic books
ISBN: 1855737124
9781855737129
0203495004
9780203495001
1855735539
9781855735538
9780849317620
0849317622
Physical Description: 1 online resource (589 pages) : illustrations

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Table of contents

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245 0 0 |a Bread making :  |b improving quality /  |c edited by Stanley P. Cauvain. 
260 |a Boca Raton :  |b CRC Press ;  |a Cambridge, Eng. :  |b Woodhead,  |c 2003. 
300 |a 1 online resource (589 pages) :  |b illustrations 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Woodhead Publishing in food science and technology 
504 |a Includes bibliographical references and index. 
505 0 |a pt. 1. Wheat and flour quality -- pt. 2. Dough and bread quality. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a There has been a wealth of recent research on the complex changes involved in bread making and how they influence the many traits consumers use to define quality. Bread making: improving quality sums up this key research and what it means for improved process control and a better, more consistent product. After an introductory review of bread making as a whole part one discusses wheat and flour quality. Chapter 3 summarises current research on the structure of wheat, providing the context for chapters on wheat proteins (chapters 5 and 6) and starch (chapter 7). There are also chapters on ways of measuring wheat and flour quality, and improving flour for bread making. Part two reviews dough formation and its impact on the structure and properties of bread. It includes chapters on the molecular structure of dough, foam formation and bread aeration together with discussion of the role of key ingredients such as water. A final group of chapters then discusses other aspects of quality such as improving taste and nutritional properties, as well as preventing moulds and mycotoxin contamination. With its distinguished editor and international team of contributors, Bread making: improving quality is a standard work both for industry and the research community. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Bread. 
650 0 |a Bread  |x Microbiology. 
650 0 |a Dough. 
650 0 |a Bread industry  |x Production control. 
650 0 |a Bread  |x Quality control. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Cauvain, Stanley P. 
776 0 8 |i Print version:  |t Bread making.  |d Boca Raton : CRC Press ; Cambridge, Eng. : Woodhead, 2003  |z 1855735539  |w (OCoLC)52567044 
830 0 |a Woodhead Publishing in food science and technology. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpBMIQ0004/bread-making-improving?kpromoter=marc  |y Full text 

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