Bread Staling

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Bread Staling

Author : Pavinee Chinachoti
Publisher : CRC Press
ISBN 13 : 135108724X
Total Pages : 226 pages
Book Rating : 4.3/5 (51 download)

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Book Synopsis Bread Staling by : Pavinee Chinachoti

Download or read book Bread Staling written by Pavinee Chinachoti and published by CRC Press. This book was released on 2018-01-18 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: The role of starch, gluten, lipids, water, and other components in bread staling is a subject of continual study using advanced analytical methodologies and sophisticated multidisciplinary approaches. Significant recent progress has been made in the fundamental understanding of the events leading to bread staling. Bread Staling presents current knowledge from a physico-chemical perspective, with the intent of providing applicable methods to improve product shelf-life and to design new and longer-lasting baked goods. The contributors detail how to solve this food problem by using polymer science, material research, and molecular spectroscopy, which is a new way to approach a centuries-old problem. This approach can aid manufacturers in developing anti-staling formulations for bread and other baked products. The non-traditional areas of research presented in this book, such as the glassy-rubbery transition and its relevance to bread staling, provide crucial information for scientists and engineers.

Bread Staling

Author : Pavinee Chinachoti
Publisher : CRC Press
ISBN 13 : 142003667X
Total Pages : 186 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Bread Staling by : Pavinee Chinachoti

Download or read book Bread Staling written by Pavinee Chinachoti and published by CRC Press. This book was released on 2000-09-28 with total page 186 pages. Available in PDF, EPUB and Kindle. Book excerpt: The role of starch, gluten, lipids, water, and other components in bread staling is a subject of continual study using advanced analytical methodologies and sophisticated multidisciplinary approaches. Significant recent progress has been made in the fundamental understanding of the events leading to bread staling. Bread Staling presents current kno

The Role of Starch in Bread Staling

Author : William Findley Geddes
Publisher :
ISBN 13 :
Total Pages : 132 pages
Book Rating : 4.3/5 ( download)

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Book Synopsis The Role of Starch in Bread Staling by : William Findley Geddes

Download or read book The Role of Starch in Bread Staling written by William Findley Geddes and published by . This book was released on 1946 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Technology of Breadmaking

Author : Stanley P. Cauvain
Publisher : Springer Science & Business Media
ISBN 13 : 1475766874
Total Pages : 371 pages
Book Rating : 4.4/5 (757 download)

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Book Synopsis Technology of Breadmaking by : Stanley P. Cauvain

Download or read book Technology of Breadmaking written by Stanley P. Cauvain and published by Springer Science & Business Media. This book was released on 2013-11-09 with total page 371 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

The Taste of Bread

Author : Raymond Calvel
Publisher : Springer Science & Business Media
ISBN 13 : 1475768095
Total Pages : 218 pages
Book Rating : 4.4/5 (757 download)

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Book Synopsis The Taste of Bread by : Raymond Calvel

Download or read book The Taste of Bread written by Raymond Calvel and published by Springer Science & Business Media. This book was released on 2013-11-09 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt: At last, Raymond Calvel's Le Gout du Pain is available in English, translated by Ronald Wirtz. Mr. Calvel is known throughout the world for his research on the production of quality French and European hearth breads. The Taste of Bread is a thorough guide to the elements and principles behind the production of good-tasting bread, including a broad variety of bread products as flavored breads, breadsticks, croissants, brioches, and other regional baked goods. Each important aspect of the process is covered: wheat and milling characteristics of breadmaking flour dough composition oxidation in the mixing process leavening and fermentation effects of dough division and formation baking and equipment storage The English edition provides notes and information specifically on the use of North American flours and includes recipes in both metric and US units. Enhanced with new black-and-white and color photography, The Taste of Bread will be a key resource for bakers and other culinary professionals and students who must understand the complex elements that yield quality breads.

Technology of Breadmaking

Author : Stanley P. Cauvain
Publisher : Springer Science & Business Media
ISBN 13 : 0387385657
Total Pages : 410 pages
Book Rating : 4.3/5 (873 download)

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Book Synopsis Technology of Breadmaking by : Stanley P. Cauvain

Download or read book Technology of Breadmaking written by Stanley P. Cauvain and published by Springer Science & Business Media. This book was released on 2007-05-20 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt: This practical guide illuminates all aspects of breadmaking. It provides a thorough understanding of the many new developments shaping the industry and offers detailed technical coverage of the complex processes that make bread and fermented products. It examines the nature of bread products, the role of the ingredients in determining their quality, processing methods and their control, and equipment functions. In addition, the book explores the contributions of individual components and processing stages to final bread quality. It also reviews the current state of technical knowledge on breadmaking.

Functional Additives for Bakery Foods

Author : Clyde E. Stauffer
Publisher : Springer Science & Business Media
ISBN 13 : 9780442003531
Total Pages : 300 pages
Book Rating : 4.0/5 (35 download)

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Book Synopsis Functional Additives for Bakery Foods by : Clyde E. Stauffer

Download or read book Functional Additives for Bakery Foods written by Clyde E. Stauffer and published by Springer Science & Business Media. This book was released on 1990 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: This publication is a detailed reference source which surveys the functions and applications of additives used in baked foods at relatively low levels. Written for a wide range of bakery professionals, the text explains how each class of additives functions and relates the action of each additive to the ultimate purpose of the baker-- making high-quality baked products. The additives discussed in this volume include oxidants, reductants, emulsifiers and surfactants, enzymes, chemical leavenings, yeast, vital wheat gluten, and gums.

Bread Staling as Affected by Egg Lecithin, Sodium Stearoyl-2-lactylate and Soy Flour

Author : Elizabeth Louise Dellaventura
Publisher :
ISBN 13 :
Total Pages : 240 pages
Book Rating : 4.E/5 ( download)

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Book Synopsis Bread Staling as Affected by Egg Lecithin, Sodium Stearoyl-2-lactylate and Soy Flour by : Elizabeth Louise Dellaventura

Download or read book Bread Staling as Affected by Egg Lecithin, Sodium Stearoyl-2-lactylate and Soy Flour written by Elizabeth Louise Dellaventura and published by . This book was released on 1976 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Bread Making

Author : Stanley P Cauvain
Publisher : CRC Press
ISBN 13 : 9780849317620
Total Pages : 622 pages
Book Rating : 4.3/5 (176 download)

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Book Synopsis Bread Making by : Stanley P Cauvain

Download or read book Bread Making written by Stanley P Cauvain and published by CRC Press. This book was released on 2003-09-17 with total page 622 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Bread and Its Fortification

Author : Cristina M. Rosell
Publisher : CRC Press
ISBN 13 : 1498701574
Total Pages : 416 pages
Book Rating : 4.4/5 (987 download)

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Book Synopsis Bread and Its Fortification by : Cristina M. Rosell

Download or read book Bread and Its Fortification written by Cristina M. Rosell and published by CRC Press. This book was released on 2015-09-22 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt: Today, bread supplies over half of the caloric intake of the world's population including a high proportion of the intake of Vitamins B and E. Bread therefore is a major food of the world. Bread was the main stables of the ancient Egyptian diet. Around 7,000 BC humans (probably Egyptians) somehow learned to grind grains in water and heat the mix on

Handbook of Breadmaking Technology

Author : C. A. Stear
Publisher : Springer Science & Business Media
ISBN 13 : 1461523753
Total Pages : 853 pages
Book Rating : 4.4/5 (615 download)

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Book Synopsis Handbook of Breadmaking Technology by : C. A. Stear

Download or read book Handbook of Breadmaking Technology written by C. A. Stear and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 853 pages. Available in PDF, EPUB and Kindle. Book excerpt: The author's aim in writing this book is to integrate currently available knowledge concerning the basic scientific and technological aspects of breadmaking processes with the diverse breadmaking methods used to manufacture bread in Europe and on the North American continent today. To date, the main technological advances have been in process mechanization, starting with oven development, then dough processing or make-up equipment, followed by continuous and batch mixing techniques from the 1950s to the present time. On the engineering side, universal emphasis is now being placed on the application of high technology, in the form of microprocessors, computer-controlled equipment and robotization, the long-term objective being computer integrated manufacture (CIM) with full automation within the large chain bakery groups in the capitalist countries and the state-run collectives of Eastern Europe. The application of these key technologies with biotechnology, as yet only applied to a limited degree in food manufacture, coupled with advances in biochemical and rheological understanding of dough as a biomass for breadmaking, should provide us with more expertise and ability to control the processes with greater efficiency. The application of fermentable substrates and industrial enzymes under strict kinetic control should contribute to improving the flavour characteristics of bread. Current trends towards improving the nutritional contribution of bread to the daily diet are improving the competitive edge of bread as a basic food in the market-place.

Breadmaking

Author : Stanley P. Cauvain
Publisher : Woodhead Publishing
ISBN 13 : 0081025203
Total Pages : 768 pages
Book Rating : 4.0/5 (81 download)

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Book Synopsis Breadmaking by : Stanley P. Cauvain

Download or read book Breadmaking written by Stanley P. Cauvain and published by Woodhead Publishing. This book was released on 2020-11-26 with total page 768 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bread Making: Improving Quality quickly established itself as an essential purchase for baking professionals and researchers in this area. Fully revised and updated and with new chapters on Flour Lipids, and the dietary and nutritional quality of bread, this new edition provides readers with the information they need on 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 fiber 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, Bread Making: Improving Quality, Third Edition, continues to serve as the standard reference for researchers and professionals in the bread industry and all those involved in academic research on breadmaking science and practice. - Discusses dough development and bread ingredients, with new chapters on flour lipids and improving the nutrition and dietary quality of breads - Comprehensively updated and revised coverage, outlines the latest developments in breadmaking science and practice - Covers topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling, and wheat breeding

Breadmaking

Author : Stanley P. Cauvain
Publisher : Elsevier
ISBN 13 : 0857095692
Total Pages : 831 pages
Book Rating : 4.8/5 (57 download)

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Book Synopsis Breadmaking by : Stanley P. Cauvain

Download or read book Breadmaking written by Stanley P. Cauvain and published by Elsevier. This book was released on 2012-04-25 with total page 831 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 practice - Covers topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding - Discusses dough development and bread ingredients, with chapters on dough aeration and rheology

Technology of Breadmaking

Author : Stanley Cauvain
Publisher : Springer
ISBN 13 : 3319146874
Total Pages : 420 pages
Book Rating : 4.3/5 (191 download)

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Book Synopsis Technology of Breadmaking by : Stanley Cauvain

Download or read book Technology of Breadmaking written by Stanley Cauvain and published by Springer. This book was released on 2015-02-17 with total page 420 pages. Available in PDF, EPUB and Kindle. Book excerpt: This practical, comprehensive guide illuminates all aspects of breadmaking to give bakers, scientists, technologists and students a thorough understanding of the many new developments shaping the industry. This book bridges the gap between scientific and practical accounts by providing technical coverage of the complex processes that link together to make bread and fermented products. Chapters cover the nature of bread products, the role of the ingredients in determining their quality, processing methods and their control, and equipment functions. Emphasis is on exploring the contributions of individual components and processing stages to final bread quality, reviewing the current state of technical knowledge on breadmaking. This third edition reviews the new knowledge which has become available in the last 10 years and considers how the global trends of increased availability and wider range of fermented products around the world impact on current and future technological challenges for bakers. Stanley P. Cauvain is the Director and Vice President of Research and Development activities at BakeTran and Professor at the International Institute of Agri-Food Security, Curtin University, Perth, Western Australia.

Advances in Baking Technology

Author : B. S. KAMEL AND C. E. STAUFFER
Publisher : Springer
ISBN 13 : 1489972560
Total Pages : 423 pages
Book Rating : 4.4/5 (899 download)

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Book Synopsis Advances in Baking Technology by : B. S. KAMEL AND C. E. STAUFFER

Download or read book Advances in Baking Technology written by B. S. KAMEL AND C. E. STAUFFER and published by Springer. This book was released on 2013-12-11 with total page 423 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food Biotechnology

Author : S.C. Bhatia
Publisher : CRC Press
ISBN 13 : 135164470X
Total Pages : 379 pages
Book Rating : 4.3/5 (516 download)

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Book Synopsis Food Biotechnology by : S.C. Bhatia

Download or read book Food Biotechnology written by S.C. Bhatia and published by CRC Press. This book was released on 2017-11-15 with total page 379 pages. Available in PDF, EPUB and Kindle. Book excerpt: Today, in the arena of food, the primary goals of food biotechnology are to provide a more abundant, less expensive, and a more nutritious food supply in order to address the needs of our growing global population. Today, food biotechnology utilizes the knowledge of plant science and genetics to further this tradition. Through the use of modern biotechnology, scientists can move genes for valuable traits from one plant to another. This process results in tangible environmental and economic benefits that are passed on to the farmer and the consumer. This book on Food Biotechnology is divided into seven sections and contains 24 chapters and a case study. The book caters to the requirement of the syllabus prescribed by various Indian universities for undergraduate and postgraduate courses in engineering. It has been prepared with meticulous care, aiming at making the book error-free. Constructive suggestions are always welcome from users of this book.

Committee Prints

Author : United States. Congress. House. Committee on Agriculture
Publisher :
ISBN 13 :
Total Pages : 1864 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Committee Prints by : United States. Congress. House. Committee on Agriculture

Download or read book Committee Prints written by United States. Congress. House. Committee on Agriculture and published by . This book was released on 1951 with total page 1864 pages. Available in PDF, EPUB and Kindle. Book excerpt: