Technology of Breadmaking

Authors: Cauvain, Stanley, Young, Linda S.

  • An excellent reference for practicing bakers, development technologists, and raw material and ingredient suppliers
  • Serves as an essential training tool for students of bakery and food related courses
  • Provides a thorough understanding of the many new developments shaping the industry
  • Reviews the current state of technical knowledge on breadmaking
  • Shows how technology is used to make fermented products around the world
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eBook $129.00
price for USA (gross)
  • ISBN 978-0-387-38565-5
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
About this book

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.

 

 

Table of contents (13 chapters)

  • Bread – the Product

    Stanley P. Cauvain

    Pages 1-19

  • Breadmaking Processes

    Stanley P. Cauvain

    Pages 21-49

  • Functional Ingredients

    Tony Williams, Gordon Pullen

    Pages 51-91

  • Mixing and Dough Processing

    David Marsh, Stanley P. Cauvain

    Pages 93-140

  • Proving, Baking and Cooling

    Chris Wiggins, Stanley P. Cauvain

    Pages 141-173

Buy this book

eBook $129.00
price for USA (gross)
  • ISBN 978-0-387-38565-5
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
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Bibliographic Information

Bibliographic Information
Book Title
Technology of Breadmaking
Authors
Copyright
2007
Publisher
Springer US
Copyright Holder
Springer-Verlag US
eBook ISBN
978-0-387-38565-5
DOI
10.1007/0-387-38565-7
Edition Number
2
Number of Pages
XXII, 397
Topics