Handbook of Breadmaking Technology

1. Front Matter

   Pages i-xi

   PDF

2. Fundamental Dynamics of the Mixing Process, and their Implications for Dough Rheological Behaviour, Process Control and Optimization

   1. Front Matter

      Pages 1-1

      PDF

   2. Theoretical Model to Explain the Doughmaking Process

      • Charles A. Stear

      Pages 3-8

   3. Application of Fundamental Dough-Mixing Parameters

      • Charles A. Stear

      Pages 9-10

   4. Fundamental Considerations Concerning Dough Rheological Elements and Dynamic Mixing Parameters

      • Charles A. Stear

      Pages 11-20

   5. Water-Binding Capacity of Dough Components and Dough Consistency Control

      • Charles A. Stear

      Pages 21-26

   6. Effects of Dough Additives

      • Charles A. Stear

      Pages 27-59

   7. Chemical Bonding During Doughmaking

      • Charles A. Stear

      Pages 60-85

   8. Typical Formulation and Process Schedules (Including Case Studies) for Wheat and Rye Breads Employed in Western and Eastern Europe and North America

      • Charles A. Stear

      Pages 86-305

   9. Measurement and Control Techniques for Raw Materials and Process Variables

      • Charles A. Stear

      Pages 306-393

   10. Weigher-Mixer Functions and Diverse Types of Mixers and Mixing-Regimes

       • Charles A. Stear

       Pages 394-464

3. Fermentation of Wheat- and Rye-Flour Doughs

   1. Front Matter

      Pages 465-465

      PDF

   2. Introduction

      • Charles A. Stear

      Pages 467-468

   3. Industrial Propagation and Production of Yeast for the Baking Industry

      • Charles A. Stear

      Pages 469-478

   4. Chemical Changes in Yeasted Doughs during Fermentation

      • Charles A. Stear

      Pages 479-491

   5. Wheat- and Rye-Sours and Sour-Dough Processing

      • Charles A. Stear

      Pages 492-521

   6. Formulation and Processing Techniques for Specialty-Breads

      • Charles A. Stear

      Pages 522-535

4. The Baking Process

   1. Front Matter

      Pages 537-537

      PDF

   2. Aims and Requirements of the Baking Process

      • Charles A. Stear

      Pages 539-552

   3. Elements of the Baking Process and Their Control

      • Charles A. Stear

      Pages 553-595

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.

• biotechnology
• enzymes
• food
• nutrition
• processing

• Salcombe, Devon, UK

  Charles A. Stear

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