Bread making - improving quality

Explore and exploit the factors that contribute to bread quality - from raw materials to managing the dough, the process and the end product

The quality of bread products depends on many factors, from the raw materials used, through the process, to the ways in which the end product is stored. Recent years have seen a great volume of research, often applying innovative approaches and techniques from other fields to understand these factors and to control the materials and processes to improve end product quality in its broadest sense.

This detailed, hardback reference book, edited by Stanley P. Cauvain, Director of Cereals and Cereal Processing at CCFRA, draws together contributions from an international panel of experts to provide a comprehensive and invaluable reference source on the bread making process. After an introduction and an overview of bread making, Part I looks at the quality of the raw materials - wheat and flour. It looks at the biochemistry of these materials, techniques for their analysis, methods for assessing grain quality, and methods for improving quality, performance and nutritional value. Part II then concentrates on dough and bread, looking at issues such as dough rheology, foam formation and aeration, the role and control of water, the use of redox reagents and the control of dough development. It also looks at subjects such as taste improvement, high-fibre baking and prevention of mould formation and staling. The book provides a standard reference source for anyone interested in bread making and its technical basis.

Contents

• Introduction
• Breadmaking: an overview

Part I - 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 II - 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

Hardback book - 589 pages