Technology of Breadmaking (2nd ediiton)
Cauvain, Stanley P., Young, Linda S.
To study breadmaking is to realize that, like many other food processes, it is constantly changing as
processing methodologies become increasingly more sophisticated, yet at the same time we realize
that we are dealing with a foodstuff, the forms of which are very traditional. New ideas and raw
materials are constantly being presented to bakers from wheat breeders, millers and ingredient and
equipment suppliers for their evaluation. In addition there are on-going changes in legislation and consumer
demands. To meet such pressures bakers must be able to better integrate their key raw material, wheat flour,
with other ingredients and processing methods to deliver bread of the appropriate quality.
Hardcover 398 pp ISBN 9780387385631
Technology of Breadmaking, Second Edition, sets out to identify and present the new knowledge
that has become available in last 10 years, as well as update information. Like the first edition,
it provides a useful tool to help bakers, scientists and technologists to cope with those changes.
Of interest to bakers, scientists, technologists and students
To find similar publications, click on a keyword below:
- The Product.
- Breadmaking Processes
- Functional Ingredients.
- Mixing and Dough Processing.
- Proving, Baking and Cooling.
- Dough Retarding and Freezing.
- Application of Knowledge-Based Systems
- Baking around the World.
- Speciality Fermented Goods
- Bread Spoilage and Staling
- Principles of Dough Formation
- Flour Milling
- Other Cereals in Breadmaking
: food ingredients
: food science