Breadmaking: improving quality
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Philadelphia, Pa
Woodhead Pub.
2012
|
| Ausgabe: | 2nd ed |
| Schriftenreihe: | Woodhead Publishing in food science, technology, and nutrition
no. 229 |
| Schlagworte: | |
| Online-Zugang: | FAW01 FLA01 Volltext |
| Beschreibung: | Includes bibliographical references and index The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. With comprehensively updated and revised coverage, including six new chapters, the second edition helps readers to understand the latest developments in bread making science and practice. The book opens with two introductory chapters providing an overview of the breadmaking process. Part one focuses on the impacts of wheat and flour quality on bread, covering topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding. Part two covers dough development and bread ingredients, with chapters on dough aeration and rheology, the use of redox agents and enzymes in breadmaking and water control, among other topics. In part three, the focus shifts to bread sensory quality, shelf life and safety. Topics covered include bread aroma, staling and contamination. Finally, part four looks at particular bread products such as high fibre breads, those made from partially baked and frozen dough and those made from non-wheat flours. With its distinguished editor and international team of contributors, the second edition of Breadmaking: Improving quality is a standard reference for researchers and professionals in the bread industry and all those involved in academic research on breadmaking science and practice. With comprehensively updated and revised coverage, this second edition outlines the latest developments in breadmaking science and practiceCovers topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breedingDiscusses dough development and bread ingredients, with chapters on dough aeration and rheology |
| Beschreibung: | 1 Online-Ressource (xxviii, 802 p. :) |
| ISBN: | 9780857095695 0857095692 9780857090607 |
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| 500 | |a Includes bibliographical references and index | ||
| 500 | |a The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. With comprehensively updated and revised coverage, including six new chapters, the second edition helps readers to understand the latest developments in bread making science and practice. The book opens with two introductory chapters providing an overview of the breadmaking process. Part one focuses on the impacts of wheat and flour quality on bread, covering topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding. Part two covers dough development and bread ingredients, with chapters on dough aeration and rheology, the use of redox agents and enzymes in breadmaking and water control, among other topics. In part three, the focus shifts to bread sensory quality, shelf life and safety. Topics covered include bread aroma, staling and contamination. Finally, part four looks at particular bread products such as high fibre breads, those made from partially baked and frozen dough and those made from non-wheat flours. With its distinguished editor and international team of contributors, the second edition of Breadmaking: Improving quality is a standard reference for researchers and professionals in the bread industry and all those involved in academic research on breadmaking science and practice. With comprehensively updated and revised coverage, this second edition outlines the latest developments in breadmaking science and practiceCovers topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breedingDiscusses dough development and bread ingredients, with chapters on dough aeration and rheology | ||
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Datensatz im Suchindex
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| dewey-full | 664.7523 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.7523 |
| dewey-search | 664.7523 |
| dewey-sort | 3664.7523 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| edition | 2nd ed |
| format | Electronic eBook |
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| illustrated | Not Illustrated |
| indexdate | 2024-07-10T01:18:08Z |
| institution | BVB |
| isbn | 9780857095695 0857095692 9780857090607 |
| language | English |
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| series2 | Woodhead Publishing in food science, technology, and nutrition |
| spelling | Breadmaking improving quality edited by Stanley P. Cauvain 2nd ed Philadelphia, Pa Woodhead Pub. 2012 1 Online-Ressource (xxviii, 802 p. :) txt rdacontent c rdamedia cr rdacarrier Woodhead Publishing in food science, technology, and nutrition no. 229 Includes bibliographical references and index The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. With comprehensively updated and revised coverage, including six new chapters, the second edition helps readers to understand the latest developments in bread making science and practice. The book opens with two introductory chapters providing an overview of the breadmaking process. Part one focuses on the impacts of wheat and flour quality on bread, covering topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding. Part two covers dough development and bread ingredients, with chapters on dough aeration and rheology, the use of redox agents and enzymes in breadmaking and water control, among other topics. In part three, the focus shifts to bread sensory quality, shelf life and safety. Topics covered include bread aroma, staling and contamination. Finally, part four looks at particular bread products such as high fibre breads, those made from partially baked and frozen dough and those made from non-wheat flours. With its distinguished editor and international team of contributors, the second edition of Breadmaking: Improving quality is a standard reference for researchers and professionals in the bread industry and all those involved in academic research on breadmaking science and practice. With comprehensively updated and revised coverage, this second edition outlines the latest developments in breadmaking science and practiceCovers topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breedingDiscusses dough development and bread ingredients, with chapters on dough aeration and rheology TECHNOLOGY & ENGINEERING / Food Science bisacsh Baking fast Bread fast Bread industry fast Bread Baking Bread industry Brotherstellung (DE-588)4131388-4 gnd rswk-swf Qualitätssteigerung (DE-588)4176587-4 gnd rswk-swf 1\p (DE-588)4143413-4 Aufsatzsammlung gnd-content Brotherstellung (DE-588)4131388-4 s Qualitätssteigerung (DE-588)4176587-4 s 2\p DE-604 Cauvain, Stanley P. Sonstige oth http://www.sciencedirect.com/science/book/9780857090607 Verlag Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Breadmaking improving quality TECHNOLOGY & ENGINEERING / Food Science bisacsh Baking fast Bread fast Bread industry fast Bread Baking Bread industry 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 | Breadmaking improving quality |
| title_auth | Breadmaking improving quality |
| title_exact_search | Breadmaking improving quality |
| title_full | Breadmaking improving quality edited by Stanley P. Cauvain |
| title_fullStr | Breadmaking improving quality edited by Stanley P. Cauvain |
| title_full_unstemmed | Breadmaking improving quality edited by Stanley P. Cauvain |
| title_short | Breadmaking |
| title_sort | breadmaking improving quality |
| title_sub | improving quality |
| topic | TECHNOLOGY & ENGINEERING / Food Science bisacsh Baking fast Bread fast Bread industry fast Bread Baking Bread industry Brotherstellung (DE-588)4131388-4 gnd Qualitätssteigerung (DE-588)4176587-4 gnd |
| topic_facet | TECHNOLOGY & ENGINEERING / Food Science Baking Bread Bread industry Brotherstellung Qualitätssteigerung Aufsatzsammlung |
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