Coverart for item
The Resource Breadmaking : improving quality, edited by Stanley P. Cauvain, (electronic book)

Breadmaking : improving quality, edited by Stanley P. Cauvain, (electronic book)

Label
Breadmaking : improving quality
Title
Breadmaking
Title remainder
improving quality
Statement of responsibility
edited by Stanley P. Cauvain
Contributor
Subject
Language
eng
Summary
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
Member of
Cataloging source
MiAaPQ
Illustrations
illustrations
Index
index present
LC call number
TX769
LC item number
.B74 2012
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
Cauvain, Stanley P
Series statement
Woodhead Publishing series in food science, technology and nutrition
Series volume
229
http://library.link/vocab/subjectName
  • Bread
  • Baking
  • Bread industry
Label
Breadmaking : improving quality, edited by Stanley P. Cauvain, (electronic book)
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
pt. 1. Wheat and flour quality -- pt. 2. Dough development and particular bread ingredients -- pt. 3. Bread sensory quality, shelf life and safety -- pt. 4. Particular bread products
Control code
EBC1584629
Dimensions
unknown
Edition
2nd ed.
Extent
xxviii, 802 p.
Form of item
  • online
  • electronic
Isbn
9780857095695
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
ill.
Reproduction note
Electronic resource.
Specific material designation
remote
Label
Breadmaking : improving quality, edited by Stanley P. Cauvain, (electronic book)
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
pt. 1. Wheat and flour quality -- pt. 2. Dough development and particular bread ingredients -- pt. 3. Bread sensory quality, shelf life and safety -- pt. 4. Particular bread products
Control code
EBC1584629
Dimensions
unknown
Edition
2nd ed.
Extent
xxviii, 802 p.
Form of item
  • online
  • electronic
Isbn
9780857095695
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
ill.
Reproduction note
Electronic resource.
Specific material designation
remote

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