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Author:   Stanley P. Cauvain (Visiting Professor, International Institute for Agri-Food Security, Curtin University, UK)
Publisher:   Elsevier Science & Technology
Imprint:   Woodhead Publishing Ltd
Edition:   3rd edition
Weight:   1.220kg
ISBN:  

9780081025192

ISBN 10:   008102519
Pages:   766
Publication Date:   26 November 2020
Audience:   Professional and scholarly ,  College/higher education ,  Professional & Vocational ,  Postgraduate, Research & Scholarly
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand  
We will order this item for you from a manufactured on demand supplier.

Table of Contents

1. An Introduction and Overview of Breadmaking Part One: Wheat and Flour Quality 2. The Chemistry and Biochemistry of Wheat 3. Techniques for Analyzing Wheat Proteins 4. Wheat Proteins and Bread Quality 5. Wheat Starch Structure and Bread Quality 6. Flour lipids, fats and emulsifiers 7. Milling and Flour Quality 8. Wheat Breeding and Quality Evaluation 9. Improving Wheat Protein Quality for Breadmaking: the Role of Biotechnology 10. Acrylamide Part Two: Dough Development and Particular Bread Ingredients 11. Bread Aeration and Dough Rheology: An Overview 12. The Molecular Basis of Bread Dough Rheology 13. Redox Agents and Other Improvers in Breadmaking 14. Applications of Enzymes in Breadmaking 15. Water Control in Breadmaking Part Three: Bread Sensory Quality, Shelf Life, and Safety 16. Bread Aroma 17. Application of Texture Analysis to Dough and Bread 18. Mould Prevention in Bread 19. Bread Staling Part Four: Particular Bread Products 20. Improving the Quality of Bread Made from Partially Baked, Refrigerated, and Frozen Dough 21. Improved Nutritional and Dietary Quality of Breads 22. The Quality of Breads Made with Non-wheat Flours 23. Formulating breads for specific dietary requirements 24. The future for breadmaking

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Author Information

Prof. Cauvain is owner of BakeTran, a renowned independent Baking Industry Consultancy in Witney, UK. He was a director of Cereals & Cereal Processing Division at CCFRA until December 2004. A leading authority in the bread and baking industry, Stanley was also President of the International Association for Cereal Science and Technology between 2004 and 2006. He is a frequent Woodhead Publishing Limited author having written or edited six titles previously.

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