Bread making: improving quality
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Boca Raton [u.a.]
CRC Pr.
2003
Cambridge [u.a.] Woodhead Publ. |
| Ausgabe: | 1. publ. |
| Schriftenreihe: | Woodhead Publishing in food science and technology
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XVII, 589 S. Ill., graph. Darst. |
| ISBN: | 1855735539 0849317622 |
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Datensatz im Suchindex
| _version_ | 1804130379361157120 |
|---|---|
| adam_text | Titel: Bread making
Autor: Cauvain, Stanley P.
Jahr: 2003
Contents
Contributor contact details ............................................. xiii
1 Introduction ....................................................... 1
S. Cauvain, Campden and Chorleywood Food Research
Association, UK
1.1 Wheat and its special properties ............................. 2
1.2 Converting wheat to flour .................................... 3
1.3 Making bread ................................................ 4
1.4 Functional ingredients ....................................... 5
1.5 Bread in the future ........................................... 6
1.6 References ................................................... 7
2 Breadmaking: an overview ........................................ 8
S. Cauvain, Campden and Chorleywood Food Research
Association, UK
2.1 Introduction .................................................. 8
2.2 Bread dough development ................................... 10
2.3 Breadmaking processes ...................................... 11
2.4 What determines bread quality? .............................. 14
2.5 Dough mixing and processing ............................... 17
2.6 Cell creation during mixing .................................. 19
2.7 Dough processing ............................................ 20
2.8 Gas bubble control during dough processing ................. 23
2.9 Proving and baking .......................................... 24
2.10 Future trends ................................................. 26
vi Contents
2.11 Sources of further information and advice ................... 27
2.12 References ................................................... 27
Part I Wheat and flour quality .................................... 29
3 The chemistry and biochemistry of wheat ........................ 31
H. Cornell, RMIT University, Australia
3.1 Introduction: the structure of the wheat kernel ............... 31
3.2 Wheat carbohydrates ......................................... 34
3.3 Wheat proteins ............................................... 44
3.4 Wheat lipids ................................................. 57
3.5 Wheat enzymes .............................................. 60
3.6 Pigments ..................................................... 61
3.7 Future trends in wheat utilisation ............................ 61
3.8 Sources of further information and advice ................... 65
3.9 References ................................................... 66
4 Assessing grain quality ............................................ 71
C. Wrigley and I. Batey, Wheat CRC and Food Science Australia
4.1 Introduction: the interaction of genotype with the
environment .................................................. 71
4.2 The importance of variety ................................... 73
4.3 Environmental factors affecting grain quality ................ 76
4.4 Storage and transport ........................................ 79
4.5 Critical quality attributes and their analysis .................. 80
4.6 Grain quality bargaining ..................................... 91
4.7 Future trends ................................................. 92
4.8 Sources of further information and advice ................... 92
4.9 References ................................................... 92
5 Techniques for analysing wheat proteins ......................... 97
A. M. Gil, University of Aveiro, Portugal
5.1 Introduction .................................................. 97
5.2 Separation methods .......................................... 98
5.3 Analysing molecular properties .............................. 99
5.4 Rheological measurement .................................... 101
5.5 Infrared spectroscopy ........................................ 103
5.6 NMR spectroscopy ........................................... 105
5.7 Electron spin resonance spectroscopy ........................ Ill
5.8 Future trends ................................................. 113
5.9 References ................................................... 115
Contents vii
6 Wheat proteins and bread quality ................................ 121
E. N. Clare Mills, N. Wellner, L. A. Salt, J. Robertson andJ. A. Jenkins,
Institute of Food Research, UK
6.1 Introduction: cereal protein classification .................... 121
6.2 Cereal proteins and breadmaking quality ..................... 128
6.3 Prolamin structure and bread quality ......................... 129
6.4 Soluble proteins, xylanase inhibitors and bread quality ...... 133
6.5 Detergent-solubilised proteins and bread quality ............. 135
6.6 Genomics and the wheat grain proteome ..................... 136
6.7 Conclusion and future trends ................................. 139
6.8 Acknowledgements .......................................... 139
6.9 References ................................................... 139
7 Starch structure and bread quality ............................... 145
A.-C. Eliasson, Lund University, Sweden
7.1 Introduction: the importance of starch structure to bread
quality ....................................................... 145
7.2 Starch properties and baking performance ................... 146
7.3 Starch structure .............................................. 151
7.4 Starch structure and bread quality ........................... 156
7.5 Future trends ................................................. 160
7.6 Sources of further information and advice ................... 161
7.7 References ................................................... 161
8 Improving wheat quality: the role of biotechnology ............. 168
P. R. Shewry, University of Bristol, UK
8.1 Introduction .................................................. 168
8.2 Wheat gluten proteins ........................................ 168
8.3 HMW subunits and bread quality ............................ 171
8.4 The genetic transformation of wheat ......................... 175
8.5 Manipulating HMW subunit composition and
dough properties ............................................. 177
8.6 Future trends: improving bread quality ...................... 180
8.7 Sources of further information and advice ................... 182
8.8 Acknowledgements .......................................... 182
8.9 References ................................................... 182
9 Analysing wheat and flour ........................................ 187
M. Hajselova, Consultant, UK and A. J. Alldrick, Campden and
Chorlevwood Food Research Association, UK
9.1 Introduction .................................................. 187
9.2 Sample collection and preparation ........................... 189
9.3 Grain quality parameters ..................................... 189
9.4 Flour quality: protein ........................................ 191
9.5 Flour quality: starch and other attributes ..................... 195
viii Contents
9.6 Conclusion ................................................... 197
9.7 Sources of further information and advice ................... 197
9.8 References ................................................... 198
10 Milling and flour quality ......................................... 200
C. Webb and G. W. Owens, Satake Centre for Grain Process
Engineering, UK
10.1 Introduction .................................................. 200
10.2 Flour milling ................................................. 201
10.3 Flour milling and flour quality ............................... 210
10.4 Milling research .............................................. 216
10.5 The future of flour milling ................................... 217
10.6 Conclusion ................................................... 218
10.7 References ................................................... 218
11 Modifying flour to improve functionality ....................... 220
C. A. Howitt, L. Tamds, R. G. Solomon, P. W. Gras, M. K. Morell,
F. Bekes and R. Appels, CSIRO Plant Industry, Australia
11.1 Introduction .................................................. 220
11.2 Definition of some key terms and components ............... 221
11.3 Protein modification and breadmaking quality ............... 225
11.4 Genetic modification of flour properties ..................... 239
11.5 References ................................................... 245
12 The nutritional enhancement of wheat flour .................... 253
C. M. Rosell, IATA-CSIC, Spain
12.1 Introduction .................................................. 253
12.2 The nutritional value of wheat ............................... 255
12.3 Increasing the nutritional value of wheat flour ............... 257
12.4 Improving the nutritional value of wholewheat flours ........ 262
12.5 Future trends: protein supplementation and fibre
enhancement ................................................. 263
12.6 Sources of further information and advice ................... 266
12.7 References ................................................... 266
Part II Dough and bread quality ................................... 271
13 The molecular basis of dough rheology ......................... 273
P. S. Belton, University of East Anglia, UK
13.1 Introduction .................................................. 273
13.2 Factors affecting dough rheology ............................ 274
13.3 Polymer networks in dough .................................. 277
13.4 The molecular mechanism of energy storage in dough ....... 279
13.5 How much dough rheology can we explain? ................. 283
Contents ix
13.6 Future trends ................................................. 284
13.7 Sources of further information and advice ................... 285
13.8 Acknowledgement ........................................... 286
13.9 References ................................................... 286
14 Molecular mobility in dough and bread quality ................ 288
Y. H. Roos, University College Cork, Ireland
14.1 Introduction .................................................. 288
14.2 Molecular mobility in dough ................................. 289
14.3 Dough properties in baking .................................. 295
14.4 Controlling molecular mobility to improve bread quality ___ 298
14.5 Future trends ................................................. 301
14.6 Sources of further information and advice ................... 302
14.7 References ................................................... 302
15 The role of water in dough formation and bread quality ...... 306
A. Schiraldi and D. Fessas, University of Milan, Italy
15.1 Introduction .................................................. 306
15.2 Dough as a disperse system .................................. 307
15.3 Water displacements in dough ............................... 309
15.4 Dough proofing and baking .................................. 312
15.5 Dough freezing .............................................. 315
15.6 Future trends ................................................. 317
15.7 Sources of further information and advice ................... 317
15.8 References ................................................... 318
16 Foam formation in dough and bread quality ................... 321
P. Wilde, Institute of Food Research, UK
16.1 Introduction .................................................. 321
16.2 Foam formation .............................................. 322
16.3 Foam stability ................................................ 324
16.4 Surface active dough components ............................ 328
16.5 The aqueous phase of dough and foam formation ............ 330
16.6 Dough composition and foam stability ....................... 333
16.7 Processing stages and foam stability ......................... 339
16.8 Analytical techniques ........................................ 340
16.9 Future trends ................................................. 344
16.10 Sources of further information and advice ................... 345
16.11 References ................................................... 346
17 Bread aeration ................................................... 352
G M. Campbell, Satake Centre for Grain Process Engineering, UK
17.1 Introduction .................................................. 352
17.2 The development of bread aeration studies .................. 355
17.3 Aeration during breadmaking: mixing ....................... 357
x Contents
17.4 Aeration during proving ..................................... 361
17.5 Aeration during baking ...................................... 364
17.6 Future trends ................................................. 367
17.7 Conclusions .................................................. 368
17.8 Acknowledgements .......................................... 369
17.9 Further reading ............................................... 369
17.10 References ................................................... 371
18 Measuring the rheological properties of dough ................. 375
B. J. Dobraszczyk, The University of Reading, UK
18.1 Introduction: dough rheology and bread quality .............. 375
18.2 The role of rheology in quality control ...................... 377
18.3 Rheological tests ............................................. 378
18.4 Descriptive rheological measurements ....................... 380
18.5 Fundamental rheological tests ................................ 382
18.6 Baking quality and rheology ................................. 389
18.7 Future trends ................................................. 395
18.8 References ................................................... 395
19 Controlling dough development ................................. 401
S. Millar, Campden and Chorleywood Food Research Association, UK
19.1 Introduction .................................................. 401
19.2 Dough rheology during mixing .............................. 402
19.3 Dough development .......................................... 404
19.4 The effects of mixer type .................................... 406
19.5 Controlling dough development .............................. 408
19.6 Emerging methods for controlling dough development ...... 413
19.7 Future trends ................................................. 419
19.8 Sources of further information and advice ................... 419
19.9 References ................................................... 421
20 The use of redox agents .......................................... 424
H. Wieser, German Research Centre of Food Chemistry, Germany
20.1 Introduction .................................................. 424
20.2 The redox state in flour ...................................... 425
20.3 Redox reactions during processing ........................... 431
20.4 Redox agents: oxidants and reductants ....................... 435
20.5 Future trends ................................................. 442
20.6 Sources of further information and advice ................... 443
20.7 References ................................................... 443
21 Water control in baking ........................................... 447
S. P. Cauvain and L S. Young, Campden and Chorleywood Food
Research Association, UK
21.1 Introduction: water composition and properties .............. 447
Contents xi
21.2 Hygrometry and water hardness .............................. 450
21.3 The water absorption capacity of flour ....................... 452
21.4 Dough formation ............................................. 453
21.5 Proving and baking .......................................... 457
21.6 Water activity and the shelf-life of bread .................... 462
21.7 Future trends ................................................. 464
21.8 Sources of further information and advice ................... 465
21.9 References ................................................... 465
22 Improving the taste of bread .................................... 467
R. L. Wirtz, Consultant, USA
22.1 Introduction .................................................. 467
22.2 Elements of bread flavor ..................................... 469
22.3 Ingredients and flavor: flour and water ...................... 471
22.4 Ingredients and flavor: yeast and lactic acid fermentation ... 474
22.5 Processing and flavor: mixing, fermentation and baking ..... 476
22.6 Innovations in bread flavor .................................. 478
22.7 References ................................................... 484
23 High-fibre baking ................................................ 487
K. Katina, VTT Biotechnology, Finland
23.1 Introduction .................................................. 487
23.2 Sources of fibre in baking ................................... 488
23.3 Problems in high-fibre baking ............................... 490
23.4 Improving the quality of high-fibre bread .................... 492
23.5 Future trends ................................................. 496
23.6 References ................................................... 497
24 Mould prevention in bread ...................................... 500
N. Magan, M. Arroyo and D. Aldred, Cranfield University, UK
24.1 Introduction: the problem of mould in bread ................. 500
24.2 Current techniques for mould control and their limitations ... 502
24.3 Developing new methods for mould control ................. 505
24.4 Future trends ................................................. 510
24.5 Sources of further information and advice ................... 511
24.6 References ................................................... 511
25 Detecting mycotoxin contamination of cereals .................. 515
C. Waalwijk, Plant Research International, The Netherlands
25.1 Introduction: the problem of mycotoxin contamination ...... 515
25.2 Mycotoxins in the food chain ................................ 516
25.3 Detecting mycotoxins ........................................ 522
25.4 The regulatory context ....................................... 527
25.5 Future trends ................................................. 528
25.6 References ................................................... 530
xii Contents
26 Improving wheat quality ......................................... 536
O. K. Chung, Agricultural Research Service - USDA, USA,
S.-H. Park, Kansas State University, USA and M. Til ley and
G. L. Lookhart, Agricultural Research Service - USDA, USA
26.1 Introduction .................................................. 536
26.2 US wheat classification and grading ......................... 537
26.3 Breeding and wheat quality .................................. 540
26.4 Quality indices and tests ..................................... 543
26.5 Predicting the breadmaking quality of wheat ................ 549
26.6 Future trends ................................................. 554
26.7 References ................................................... 557
27 Preventing bread staling ......................................... 562
P. Chinachoti, University of Massachusetts, USA
27.1 Introduction .................................................. 562
27.2 Economic significance of staling ............................. 562
27.3 The process of bread staling ................................. 563
27.4 Factors affecting bread staling ............................... 563
27.5 Techniques for preventing bread staling ..................... 568
27.6 Future trends ................................................. 570
27.7 Sources of further information and advice ................... 570
27.8 References ................................................... 571
Index ................................................................... 575
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| record_format | marc |
| series2 | Woodhead Publishing in food science and technology |
| spelling | Bread making improving quality ed. by Stanley P. Cauvain 1. publ. Boca Raton [u.a.] CRC Pr. 2003 Cambridge [u.a.] Woodhead Publ. XVII, 589 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Woodhead Publishing in food science and technology Boulangerie - Production - Contrôle Indústria de alimentos larpcal Pain Pain - Qualité - Contrôle Pâte Bread Production control Bread Quality control Brotherstellung (DE-588)4131388-4 gnd rswk-swf Qualitätssteigerung (DE-588)4176587-4 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Brotherstellung (DE-588)4131388-4 s Qualitätssteigerung (DE-588)4176587-4 s DE-604 Cauvain, Stanley P. 1945- Sonstige (DE-588)1183960824 oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=010603719&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Bread making improving quality Boulangerie - Production - Contrôle Indústria de alimentos larpcal Pain Pain - Qualité - Contrôle Pâte Bread Production control Bread Quality control Brotherstellung (DE-588)4131388-4 gnd Qualitätssteigerung (DE-588)4176587-4 gnd |
| subject_GND | (DE-588)4131388-4 (DE-588)4176587-4 (DE-588)4143413-4 |
| title | Bread making improving quality |
| title_auth | Bread making improving quality |
| title_exact_search | Bread making improving quality |
| title_full | Bread making improving quality ed. by Stanley P. Cauvain |
| title_fullStr | Bread making improving quality ed. by Stanley P. Cauvain |
| title_full_unstemmed | Bread making improving quality ed. by Stanley P. Cauvain |
| title_short | Bread making |
| title_sort | bread making improving quality |
| title_sub | improving quality |
| topic | Boulangerie - Production - Contrôle Indústria de alimentos larpcal Pain Pain - Qualité - Contrôle Pâte Bread Production control Bread Quality control Brotherstellung (DE-588)4131388-4 gnd Qualitätssteigerung (DE-588)4176587-4 gnd |
| topic_facet | Boulangerie - Production - Contrôle Indústria de alimentos Pain Pain - Qualité - Contrôle Pâte Bread Production control Bread Quality control Brotherstellung Qualitätssteigerung Aufsatzsammlung |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=010603719&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT cauvainstanleyp breadmakingimprovingquality |