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Breadmaking : improving quality

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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. The third section shifts the focus to bread sensory quality, shelf life and safety and covers topics including bread aroma, staling and contamination. The final section looks at particular bread products such as high fiber breads, those made from partially baked and frozen dough and those made from non-wheat flours.

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Availability

Detail Information

Series Title

Woodhead Publishing in food science, technology, and nutrition, no. 229.

Call Number

[ITP-LIB-589]

Publisher

Philadelphia, Pa : Woodhead Pub.., 2012

Collation

1 online resource (xxviii, 802 pages :) : illustra

Language

English

ISBN/ISSN

9780857090607

Classification

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Content Type

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Media Type

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Carrier Type

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Edition

2nd ed

Subject(s)

Bread.

Specific Detail Info

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Statement of Responsibility

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Other version/related

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