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Produktbild: Breadmaking Second Edition New

Breadmaking Second Edition New Improving Quality

Fr. 94.90

inkl. gesetzl. MwSt., Versandkostenfrei

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

01.05.2012

Herausgeber

S. P. Cauvain

Verlag

Woodhead Pub

Seitenzahl

832

Maße (L/B/H)

23.6/16.5/5.3 cm

Gewicht

1270 g

Sprache

Englisch

ISBN

978-0-85709-060-7

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

01.05.2012

Herausgeber

S. P. Cauvain

Verlag

Woodhead Pub

Seitenzahl

832

Maße (L/B/H)

23.6/16.5/5.3 cm

Gewicht

1270 g

Sprache

Englisch

ISBN

978-0-85709-060-7

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  • Produktbild: Breadmaking Second Edition New
  • Introduction to breadmaking; Breadmaking: an overview. Part 1 Wheat and flour quality: The chemistry and biochemistry of wheat; Techniques for analyzing wheat proteins; Wheat proteins and bread quality; Wheat starch structure and bread quality; Assessing grain quality; Milling and flour quality; Wheat breeding and quality evaluation in the US; Improving wheat protein quality for breadmaking: The role of biotechnology; Novel approaches to modify wheat flour processing characteristics and health attributes: from genetics to food technology. Part 2 Dough development and particular bread ingredients: Bread aeration and dough rheology: an introduction; The molecular basis of bread dough rheology; The role of water in dough formation and bread quality; Foam formation in dough and bread quality; Controlling bread dough development; Molecular mobility in dough and bread quality; The use of redox agents in breadmaking; Applications of enzymes in breadmaking; Water control in breadmaking. Part 3 Bread sensory quality, shelf life and safety: Bread aroma; Applications of texture analysis to dough and bread; Bread staling; Mould prevention in bread; Mycotoxin contamination of wheat, flour and bread. Part 4 Particular bread products: Improving the quality of bread made from partially baked, refrigerated and frozen dough; Nutritionally enhanced wheat flours and breads; Formulating breads for specific dietary requirements; Improving the quality of high-fibre breads; Quality of breads made with non-wheat flours.