Technology of breadmaking / [compiled and edited by] Stanley P. Cauvain and Linda S. Young.

Author
In
  • Springer eBooks
Edition
  • 2nd ed.
Published
  • New York : Springer 2007
  • New York, NY : Springer US 2007
Physical description
1 online resource (xx, 397 pages) : illustrations
ISBN
  • 9780387385655
  • 0387385657
  • 9780387385631
  • 0387385630
  • 6610863830
  • 9786610863839
Notes
  • Previous edition: London : Blackie Academic & Professional, 1998.
  • Includes bibliographical references and index.
  • Other format: Also available in printed form.
  • Reproduction available: Electronic reproduction. Dawson Books. Mode of access: World Wide Web.
  • Mode of access: World Wide Web.
  • English
  • Print version record.
Contents
  • Cover -- Contents -- Preface to the Second Edition -- Preface to the First Edition -- List of Contributors -- 1. BREAD -- THE PRODUCT -- 1.1. Introduction -- 1.2. Quality Characteristics of Bread -- 1.3. The Character of Bread -- 1.4. Bread Flavour -- 1.5. Bread Types -- 1.6. Assessing Bread Quality -- 1.6.1. External Character -- 1.6.2. Internal Character -- 1.6.3. Texture/Eating Quality and Flavour -- 1.7. Nutritional Qualities of Bread and its Consumption -- 1.8. Conclusions -- 2. BREADMAKING PROCESSES -- 2.1. Functions of the Breadmaking Process -- 2.2. Cell Creation and Control -- 2.3. Major Breadmaking Process Groups -- 2.3.1. Straight Dough Bulk Fermentation -- 2.3.2. Sponge and Dough -- 2.3.3. Rapid Processing -- 2.3.4. Mechanical Dough Development -- 2.4. Breadmaking Processes, Bread Variety and Bread Quality -- 3. FUNCTIONAL INGREDIENTS -- 3.1. Dough Conditioners and their Composition -- 3.2. Ingredients -- 3.2.1. Fats -- 3.2.2. Soya Flour -- 3.3. Additives -- 3.3.1. Emulsifiers -- 3.3.2. Flour Treatment Agents -- 3.3.3. Preservatives -- 3.4. Processing Aids -- 3.4.1. Enzymes -- 3.4.2. Hemicellulases -- 3.4.3. Proteinases -- 3.4.4. Other Enzymes in Baking -- 3.4.5. Novel Enzyme Systems -- 3.4.6. Health and Safety with Enzyme Usage -- 3.5. Summary of Small Ingredients -- 3.6. Liquid Improvers -- 3.7. Bakers' Yeast -- 3.7.1. Where Does Yeast Come From? -- 3.7.2. Principal Forms of Yeast -- 3.7.3. Other Yeasts -- 3.7.4. Biology of Yeast Cells -- 3.7.5. Overview of Commercial Yeast Production -- 3.7.6. Baking with Yeast -- 3.7.7. Conclusion -- 3.8. Starter Doughs -- 4. MIXING AND DOUGH PROCESSING -- 4.1. Functions of Mixing -- 4.2. Types of Mixer -- 4.2.1. CBP-Compatible Mixers -- 4.2.2. Mixing Under Pressure and Vacuum with CBP-Compatible Mixers -- 4.2.3. Oxygen-Enrichment of the Mixer Headspace with CBP-Compatible Mixers -- 4.2.4. High-Speed and Twin-Spiral Mixers -- 4.2.5. Spiral Mixers -- 4.2.6. Low-Speed Mixers -- 4.2.7. Continuous Mixers -- 4.3. Control of Dough Temperature and Energy Transfer -- 4.3.1. Control of Dough Temperature -- 4.3.2. Energy Transfer -- 4.4. Dough Transfer Systems -- 4.5. Dough Make-Up Plant -- 4.5.1. Dividing -- 4.6. Rounding and Pre-Moulding -- 4.7. Types and Shapes of Rounders -- 4.7.1. Conical Rounders -- 4.7.2. Cylindrical Rounders -- 4.7.3. Rounding Belts -- 4.7.4. Reciprocating Rounders -- 4.7.5. Non-Spherical Pre-Moulding -- 4.8. Intermediate or First Proving -- 4.8.1. Pocket-Type Prover -- 4.8.2. First Prover Charging Methods -- 4.8.3. Indexing Conveyors -- 4.8.4.
Related item
Genre
  • Bibliography
  • Ebooks
  • Electronic books.
  • Illustrated
  • text
Language
  • English
Internet Resources
Related Internet Resources

Summary

  • 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 foodstuff, the forms of which are very traditional. New ideas and raw materials are constantly being presented to bakers from wheat breeders, millers and ingredient and equipment suppliers for their evaluation. In addition there are on-going changes in legislation and consumer demands. To meet such pressures bakers must be able to better integrate their key raw material, wheat flour, with other ingredients and processing methods to deliver bread of the appropriate quality. Technology of Breadmaking, Second Edition, sets out to identify and present the new knowledge that has become available in last 10 years, as well as update information. Like the first edition, it provides a useful tool to help bakers, scientists and technologists to cope with those changes. About the Authors Stanley P. Cauvain is the Director and Vice President of Research and Development activities at BakeTran. Linda S. Young is a Director and Vice President of Knowledge Systemization and Training at BakeTran. .

Summary holdings does not include live availability details. Select a library name for the full Holdings display.

Location of copy Shelfmark Online location Holdings Notes
University of Bath Library Online location
University of Bath Library Online location
British Library: Lending Collection m09/.30399
University of Dundee Online location An electronic book accessible through the World Wide Web; click to view
University of Edinburgh Libraries Online location Click here for full text
University of Edinburgh Libraries Online location Click here for full text
Edinburgh Napier University Online location
Glasgow Caledonian University Online location
University of Glasgow Library Online location Connect to e-book
University of Glasgow Library: Internet
University of Liverpool Library Online location <img src="/screens/gifs/go4.gif" alt="Go button" border="0" width="21" height="21" hspace="7" align="middle"> View this e-book online
University of Liverpool Library Online location Reading advice (software, printing, accessibility, privacy)
University of Liverpool Library: Contact University of Liverpool Library ELECTRONIC BOOK 0
University of Liverpool Library Online location <img src="/screens/gifs/go4.gif" alt="Go button" border="0" width="21" height="21" hspace="7" align="middle"> View this e-book online
University of Liverpool Library Online location Reading advice (software, printing, accessibility, privacy)
University of Liverpool Library: Contact University of Liverpool Library TS213. 204 0
University of Manchester Library Online location
University of Manchester Library Online location Springer Chemistry and Materials Science eBooks 2007
National Library of Scotland Online location
Newcastle University Libraries SpringerLink Online location An electronic book accessible through the World Wide Web; click for information
Newcastle University Libraries Online location
Northumbria University Library Publisher description Online location
Northumbria University Library Table of contents only Online location
Northumbria University Library: City Campus Library, Floor 4 664.7523 TEC
Northumbria University Library Online location
Northumbria University Library Online location
University of Nottingham Libraries: James Cameron-Gifford Library
Queen Margaret University Library Online location Ebook
Queen's University Belfast Online location Queen's Online Resource (Queen's Staff and Students Only)
Queen's University Belfast: Electronic Resource TX769
Robert Gordon University Online location Springer E-Book Collections. Enter your RGU username and password in the boxes provided.
Robert Gordon University Online location Springer E-Book Collections. Enter your RGU username and password in the boxes provided. OCLC Worldshare Collection Manager
University of St Andrews Library Online location Connect to e-book
University of Strathclyde Library Online location
University of Strathclyde Library: Springer Link: SpringerLink eBook Collection Springer Link SpringerLink eBook Collection
University of Strathclyde Library: Standard Loan MLD D 664.752 TEC
University of Warwick Library Online location Connect to Springer e-book

Export: