Bread making: improving quality
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Boca Raton
CRC Press
2003
|
| Schriftenreihe: | Woodhead Publishing in food science and technology
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | Includes bibliographical references and index 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 |
| Beschreibung: | 1 Online-Ressource (589 p.) |
| ISBN: | 1855737124 9781855737129 0203495004 9780203495001 1855735539 9781855735538 9780849317620 0849317622 |
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Datensatz im Suchindex
| _version_ | 1804152905353134080 |
|---|---|
| any_adam_object | |
| building | Verbundindex |
| bvnumber | BV042313368 |
| collection | ZDB-33-ESD ZDB-33-EBS |
| ctrlnum | (OCoLC)53970526 (DE-599)BVBBV042313368 |
| 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 |
| format | Electronic eBook |
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| illustrated | Not Illustrated |
| indexdate | 2024-07-10T01:18:08Z |
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| isbn | 1855737124 9781855737129 0203495004 9780203495001 1855735539 9781855735538 9780849317620 0849317622 |
| language | English |
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| spelling | Bread making improving quality edited by Stanley P. Cauvain Boca Raton CRC Press 2003 1 Online-Ressource (589 p.) txt rdacontent c rdamedia cr rdacarrier Woodhead Publishing in food science and technology Includes bibliographical references and index 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 Pain Pâte Boulangerie / Production / Contrôle Pain / Qualité / Contrôle TECHNOLOGY & ENGINEERING / Food Science bisacsh Indústria de alimentos larpcal Aufsatzsammlung swd Brotherstellung swd Qualitätssteigerung swd Bread fast Bread / Microbiology fast Bread Bread Microbiology 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/9781855735538 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 | Bread making improving quality Pain Pâte Boulangerie / Production / Contrôle Pain / Qualité / Contrôle TECHNOLOGY & ENGINEERING / Food Science bisacsh Indústria de alimentos larpcal Aufsatzsammlung swd Brotherstellung swd Qualitätssteigerung swd Bread fast Bread / Microbiology fast Bread Bread Microbiology 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 edited by Stanley P. Cauvain |
| title_fullStr | Bread making improving quality edited by Stanley P. Cauvain |
| title_full_unstemmed | Bread making improving quality edited by Stanley P. Cauvain |
| title_short | Bread making |
| title_sort | bread making improving quality |
| title_sub | improving quality |
| topic | Pain Pâte Boulangerie / Production / Contrôle Pain / Qualité / Contrôle TECHNOLOGY & ENGINEERING / Food Science bisacsh Indústria de alimentos larpcal Aufsatzsammlung swd Brotherstellung swd Qualitätssteigerung swd Bread fast Bread / Microbiology fast Bread Bread Microbiology Brotherstellung (DE-588)4131388-4 gnd Qualitätssteigerung (DE-588)4176587-4 gnd |
| topic_facet | Pain Pâte Boulangerie / Production / Contrôle Pain / Qualité / Contrôle TECHNOLOGY & ENGINEERING / Food Science Indústria de alimentos Aufsatzsammlung Brotherstellung Qualitätssteigerung Bread Bread / Microbiology Bread Microbiology |
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