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Author: Eliasson Publisher: Routledge ISBN: 1351461893 Category : Technology & Engineering Languages : en Pages : 394
Book Description
This reference text describes the breadmaking process at the molecular level, based on surface and colloidal science and introducing colloidal science with a minimum of theory.;Reviewing the current molecular and colloidal knowledge of the chain from wheat grain to bread, the book: discusses the structure of the dough, how a foam is formed during fermentation and how starch gelatinization induces the formation of an open-pore network, such as the bread crumb; covers new results on the gluten structure in bulk and at interfaces, as well as on phase separation in the dough; presents a complete model of all structural transitions from dough mixing to the formation of a bread; details the physicochemical properties of proteins, lipids and carbohydrates in wheat and other cereals, and considers their modes of interaction; and explores recent progress in the shape of biomolecular assemblies, derived from forces and curvature at interfaces.;The text provides nearly 850 citations from the reference literature.
Author: Eliasson Publisher: Routledge ISBN: 1351461893 Category : Technology & Engineering Languages : en Pages : 394
Book Description
This reference text describes the breadmaking process at the molecular level, based on surface and colloidal science and introducing colloidal science with a minimum of theory.;Reviewing the current molecular and colloidal knowledge of the chain from wheat grain to bread, the book: discusses the structure of the dough, how a foam is formed during fermentation and how starch gelatinization induces the formation of an open-pore network, such as the bread crumb; covers new results on the gluten structure in bulk and at interfaces, as well as on phase separation in the dough; presents a complete model of all structural transitions from dough mixing to the formation of a bread; details the physicochemical properties of proteins, lipids and carbohydrates in wheat and other cereals, and considers their modes of interaction; and explores recent progress in the shape of biomolecular assemblies, derived from forces and curvature at interfaces.;The text provides nearly 850 citations from the reference literature.
Author: Yeshajahu Pomeranz Publisher: Wiley-VCH ISBN: Category : Business & Economics Languages : en Pages : 510
Book Description
Introduction; Cereal crops-general; Physical properties and structure; composition; classification and standards; Storage; Grain quality; Wheat-processing, milling; wheat flour components in bread making; Dough and bread structure the art and science of bread making; bread around the world; Sensory attributes and bread staling; bread in health and disease; Soft wheat products; Rice; Corn; Barley; Oats, sorghums and millets, and rye; Extrusion products; Industrial uses of cereals.
Author: Stanley P Cauvain Publisher: Springer Science & Business Media ISBN: 9780834216853 Category : Cooking Languages : en Pages : 378
Book Description
Not another book on breadmaking! A forgiveable reaction given the length of time over which bread has been made and the number of texts which have been written about the subject. To study breadmaking is to realize that, like many other food processes, it is constantly changing as processing methodologies become increasingly more sophisticated, yet at the same time we realize that we are dealing with a food stuff, the forms of which are very traditional. We can, for example, look at ancient illustrations of breads in manuscripts and paintings and recognize prod ucts which we still make today. This contrast of ancient and modern embodied in a single processed foodstuff is part of what makes bread such a unique subject for study. We cannot, for example, say the same for a can of baked beans! Another aspect of the uniqueness of breadmaking lies in the requirement for a thorough understanding of the link between raw materials and processing meth ods in order to make an edible product. This is mainly true because of the special properties of wheat proteins, aspects of which are explored in most of the chapters of this book. Wheat is a product of the natural environment, and while breeding and farming practices can modify aspects of wheat quality, we millers and bakers still have to respond to the strong influences of the environment.
Author: Charis Michel Galanakis Publisher: Academic Press ISBN: 0128231912 Category : Technology & Engineering Languages : en Pages : 488
Book Description
Trends in Wheat and Bread Making provides a comprehensive look at the state-of-the-art in bread making from ingredient to shelf-life, with a focus on the impact of processing on the nutritional value and consumer acceptability of this global staple. The book also includes chapters on new breads and bakery products fortified with plant-processing-by-products and/or natural antioxidants, and explores efforts to improve biotechnological processes and fermentation for bread making. It is an excellent resource for researchers, industry professionals and enterprises hoping to produce enhanced bread products through processing-related nutritional and quality improvements. Addresses gluten free products, organic farming and production techniques, enzymatic and biotechnological techniques, fortification of breads with plant by-products, and phenol-rich substrates Fills the gap in current resources, focusing on the application of new technologies for processing practices Provides a guide to industrial and commercialized applications of innovative breadmaking
Author: Neelam Khetarpaul Publisher: Daya Books ISBN: 9788170353508 Category : Cooking Languages : en Pages : 332
Book Description
Bakery Science and Cereal Technology is one of the important courses being offered to undergraduate students as a professional elective. Through this course the students shall acquire adequate knowledge of structure, nutrient composition and processing of various cereals particularly those which are used in bakery industry, milling of wheat, physico-chemical and functional properties of cereals, role and storage of ingredients used in baking, types and grades of flour, baked products prepared by hard and soft wheat, viz., bread, cakes, crackers, cookies, wafers etc, losses in baking, quality evaluation, standards, packaging and sale of bakery products, and prospects and problems of bakery industry. This book containing the above information can also be used as a technical guide and reference book to personnel engaged in bakeries. Contents Chapter 1: Importance of Cereals; Chapter 2: Nutrient Composition of Cereal Grains; Chapter 3: Structure of Cereal Grains; Chapter 4: Milling of Wheat; Chapter 5: Types and Grades of Flour; Chapter 6: Processing and Parboiling of Rice; Chapter 7: Processing of Maize; Chapter 8: Processing of Sorghum; Chapter 9: Processing of Barley; Chapter 10: Processing of Oats; Chapter 11: Quality Evaluation and Functional Properties Used in Baking; Chapter 12: Characterization and Importance of Wheat Gluten Protein in Baking; Chapter 13: Role of Bakery Ingredients; Chapter 14: Bread Making; Chapter 15: Quality Control of Bread Making; Chapter 16: Baked Products from Soft Wheat; Chapter 17: Macaroni Products; Chapter 18: Storage of Bakery Ingredients; Chapter 19: Bakery Norms and Setting of Bakery Unit; Chapter 20: Specification for Raw Material Used in Bakery; Chapter 21: Losses in Baking; Chapter 22: Packaging and Sale of Baked Products; Chapter 23: Bakery Sanitation and Personal Hygiene; Chapter 24: Prospects and Problems in Bakery; Appendix I: Cake Faults; Glossary of Baking Terms.
Author: Laurel Robertson Publisher: Random House ISBN: 0307761169 Category : Cooking Languages : en Pages : 465
Book Description
The Laurel’s Kitchen Bread Book is the classic bestselling cookbook devoted to baking light, healthful, delicious bread entirely from whole grains. This specially updated edition includes an entirely new chapter on making excellent whole-grain loaves in a bread machine. Now even the busiest among us can bake the delectable loaves for which Laurel’s Kitchen is famous. New research proves what we’ve known all along: Eating whole grains really is better for your health! Here, the switch from “white” is made fun and easy. Like a good friend, the “Loaf for Learning” tutorial guides you step-by-step through the baking process. You’ll make perfect loaves every time, right from the start. Here you’ll find recipes for everything—from chewy Flemish Desem Bread and mouthwatering Hot Cross Buns to tender Buttermilk Rolls, foolproof Pita Pockets, tangy Cheese Muffins, and luscious Banana Bread—all with clear explanations and helpful woodcut illustrations. The brand-new chapter on bread machines teaches you to make light “electric” loaves from whole-grain flour. No matter what your schedule, you can come home to the wonderful smell of baking bread, fresh, hot, and ready to enjoy.
Author: Stanley P Cauvain Publisher: CRC Press ISBN: 9780849317620 Category : Technology & Engineering Languages : en Pages : 622
Book Description
Edited by one of the world's leading authorities in the field, Bread Making: Improving Quality reviews key recent research on the ingredients determining bread characteristics. The text discusses what this information means for improved process control and a better, more consistent product. After an introductory review, Part 1 discusses such concepts as the structure and quality of wheat and flour, and methods for measuring quality. Part 2 covers dough formation and its impact on bread's structure and properties. This includes such concepts as foam formation and bread aeration, key ingredients, improving taste and nutritional properties, and the prevention of moulds and mycotoxin contamination.
Author: Stanley P. Cauvain Publisher: DEStech Publications, Inc ISBN: 1932078991 Category : Reference Languages : en Pages : 511
Book Description
Presents an introduction to the techniques and information required for the testing and analysis of cereals throughout the entire grain chain, from breeding through harvesting and storage to processing and the manufacture of cereal-based food products.
Author: Eliasson
Author: Eliasson
Author: Yeshajahu Pomeranz
Author: Stanley P Cauvain
Author: John Scade
Author: Charis Michel Galanakis
Author: Neelam Khetarpaul
Author: Norman Leslie Kent
Author: Laurel Robertson
Author: Stanley P Cauvain
Author: Stanley P. Cauvain