Trends in Wheat and Bread Making Book

Trends in Wheat and Bread Making


  • Author : Charis Michel Galanakis
  • Publisher : Academic Press
  • Release Date : 2020-11-19
  • Genre: Technology & Engineering
  • Pages : 488
  • ISBN 10 : 9780128231913

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Trends in Wheat and Bread Making Excerpt :

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

Breadmaking Book

Breadmaking


  • Author : S P Cauvain
  • Publisher : Elsevier
  • Release Date : 2012-04-25
  • Genre: Technology & Engineering
  • Pages : 832
  • ISBN 10 : 9780857095695

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Breadmaking 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 Book

Technology of Breadmaking


  • Author : Stanley P. Cauvain
  • Publisher : Springer Science & Business Media
  • Release Date : 2013-11-09
  • Genre: Technology & Engineering
  • Pages : 354
  • ISBN 10 : 9781475766875

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Technology of Breadmaking 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.

Bread Making Book

Bread Making


  • Author : Stanley P Cauvain
  • Publisher : CRC Press
  • Release Date : 2003-09-17
  • Genre: Technology & Engineering
  • Pages : 500
  • ISBN 10 : 0849317622

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Bread Making 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.

Cereal Grains Book

Cereal Grains


  • Author : Colin Wrigley
  • Publisher : Elsevier
  • Release Date : 2010-05-20
  • Genre: Technology & Engineering
  • Pages : 552
  • ISBN 10 : 9781845699529

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Cereal Grains Excerpt :

Cereal grains are essential to our dietary needs, as well as for animal feeding and for industrial processing. Consumer needs can only be met by managing quality at all stages of the grain chain. Quality evaluation is also needed at each step for effective management. Cereal grains: assessing and managing quality provides a convenient and comprehensive overview of academic research and industry best practice in these areas. After an initial chapter introducing the themes of the book, further chapters in Part one review cereal grain morphology and composition and the diversity of uses of cereal grains. Chapters in Part two convey the characteristics and quality requirements of particular cereals, including wheat, rye, corn and rice. The use of analytical methods at different stages of the value-addition chain is the subject of Part three. The final section in the book reviews factors affecting grain quality such as breeding, storage and grain processing, and also possible future developments. With its expert team of editors and authors, Cereal grains: assessing and managing quality is a valuable reference for all those involved in the production and processing of cereal grains worldwide. Reviews cereal grain morphology and composition and the diversity of the different uses of cereal grains Examines the use of analytical methods at different stages of the value-addition chain Reviews the factors affecting grain quality such as breeding, storage and grain processing, as well as possible future developments

Flour and Breads and Their Fortification in Health and Disease Prevention Book

Flour and Breads and Their Fortification in Health and Disease Prevention


  • Author : Victor R. Preedy
  • Publisher : Academic Press
  • Release Date : 2019-02-26
  • Genre: Health & Fitness
  • Pages : 515
  • ISBN 10 : 9780128146408

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Flour and Breads and Their Fortification in Health and Disease Prevention Excerpt :

Flour and Breads and Their Fortification in Health and Disease Prevention, Second Edition, presents the healthful benefits of flours and flour products and guides the reader on how to identify opportunities for improving health through the use of flour and fortified flour products. The book examines flour and bread related agents that affect metabolism and other health-related conditions, explores the impact of compositional differences between flours, including differences based on country of origin and processing technique, and includes methods for the analysis of flours and bread-related compounds in other foods. This revised, updated edition contains new research on diverse flours with an emphasis on nutrients and nutraceuticals as supplements, thus making this content a timely reference for both nutritionists and food scientists. Presents the healthful benefits of flours and flour products Guides the reader in identifying opportunities for improving health through the use of flour and fortified flour products Examines flour and bread related agents that affect metabolism and other health-related conditions Explores the impact of compositional differences between flours, including differences based on country of origin and processing technique

Flour and Breads and their Fortification in Health and Disease Prevention Book

Flour and Breads and their Fortification in Health and Disease Prevention


  • Author : Victor R. Preedy
  • Publisher : Academic Press
  • Release Date : 2011-02-17
  • Genre: Technology & Engineering
  • Pages : 542
  • ISBN 10 : 0123808871

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Flour and Breads and their Fortification in Health and Disease Prevention Excerpt :

Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Second, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many different ways that flours are used in the production of staple foods. Third, flour and breads provide a suitable means for fortification: either to add components that are removed in the milling and purification process or to add components that will increase palatability or promote health and reduce disease per se. Flour and Breads and their Fortification in Health and Disease Prevention provides a single-volume reference to the healthful benefits of a variety of flours and flour products, and guides the reader in identifying options and opportunities for improving health through flour and fortified flour products. Examines those flour and bread related agents that affect metabolism and other health-related conditions Explores the impact of compositional differences between flours, including differences based on country of origin and processing technique Includes methods for analysis of flours and bread-related compounds in other foods

Advances in Food Biotechnology Book

Advances in Food Biotechnology


  • Author : Ravishankar Rai V
  • Publisher : John Wiley & Sons
  • Release Date : 2015-12-14
  • Genre: Science
  • Pages : 752
  • ISBN 10 : 9781118864555

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Advances in Food Biotechnology Excerpt :

The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology is a dynamic field and the continual progress and advances have not only dealt effectively with issues related to food security but also augmented the nutritional and health aspects of food. Advances in Food Biotechnology provides an overview of the latest development in food biotechnology as it relates to safety, quality and security. The seven sections of the book are multidisciplinary and cover the following topics: GMOs and food security issues Applications of enzymes in food processing Fermentation technology Functional food and nutraceuticals Valorization of food waste Detection and control of foodborne pathogens Emerging techniques in food processing Bringing together experts drawn from around the world, the book is a comprehensive reference in the most progressive field of food science and will be of interest to professionals, scientists and academics in the food and biotech industries. The book will be highly resourceful to governmental research and regulatory agencies and those who are studying and teaching food biotechnology.

Wheat Production in Stressed Environments Book

Wheat Production in Stressed Environments


  • Author : H.T. Buck
  • Publisher : Springer
  • Release Date : 2007-05-30
  • Genre: Science
  • Pages : 795
  • ISBN 10 : 1402054963

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Wheat Production in Stressed Environments Excerpt :

Providing a unique overview to wheat and related species, this book comprises the proceedings of the 7th International Wheat Conference, held in Mar del Plata, Argentina, at the end of 2005. Leading scientists from all over the world, specialized in different areas that contribute to the better understanding of wheat production and use, review the present achievements and discuss the future challenges for the wheat crop.

Gluten free Bread Technology Book

Gluten free Bread Technology


  • Author : Shabir Ahmad Mir
  • Publisher : Springer Nature
  • Release Date : 2022-05-28
  • Genre: Uncategoriezed
  • Pages : null
  • ISBN 10 : 9783030738983

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Gluten free Bread Technology Excerpt :

Food Industry Book

Food Industry


  • Author : Innocenzo Muzzalupo
  • Publisher : BoD – Books on Demand
  • Release Date : 2013-01-16
  • Genre: Business & Economics
  • Pages : 760
  • ISBN 10 : 9789535109112

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Food Industry Excerpt :

Due to the increase in world population (more than seven billion inhabitants) the global food industry has the largest number of demanding and knowledgeable consumers. This population requires food products that fulfill the high quality standards established by the food industry organizations. Food shortages threaten human health, and also the disastrous extreme climatic events make food shortages even worse. This collection of articles is a timely contribution to issues relating to the food industry. The objective of this book is to provide knowledge appropriate for students, university researchers, and in general, for anyone wishing to obtain knowledge of food processing and to improve the food product quality.

Rheology and Quality Research of Cereal Based Food Book

Rheology and Quality Research of Cereal Based Food


  • Author : Anabela Raymundo
  • Publisher : MDPI
  • Release Date : 2021-06-21
  • Genre: Technology & Engineering
  • Pages : 132
  • ISBN 10 : 9783036505046

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Rheology and Quality Research of Cereal Based Food Excerpt :

New trends in the cereal industry deal with the persistent need to develop new food goods tailored to consumer requirements and, in the near future, to the scarcity of food resources. Concepts of sustainable food production and food products as health and wellness promoters, the use of organic ingredients such as new ancient cereals to produce redesigned old staple foods, or the use of byproducts in designed food or feed formulations, in accordance with the bioeconomy and sustainability principles, are current topics that act as driving forces for innovation. The structure of cereal-based food products, especially in the case of gluten- or wheat-free foods, has proven to be a determinant for food appeal and strongly impacts consumer acceptance. It is well known that products with the same chemical composition can present very different structures, resulting in differently perceived texture and sensory properties and, therefore, rheology is an important tool for the food cereal industries. These are topics that act as driving forces for innovation and will be discussed in the present Special Issue.