Overview
Addresses the global trend of wide product availability
Covers manufacturing and scale-up
Provides in-depth technical information for students, technologists, and scientists
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Table of contents (13 chapters)
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Front Matter
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Back Matter
Keywords
About this book
This practical, comprehensive guide illuminates all aspects of breadmaking to give bakers, scientists, technologists and students a thorough understanding of the many new developments shaping the industry. This book bridges the gap between scientific and practical accounts by providing technical coverage of the complex processes that link together to make bread and fermented products. Chapters cover the nature of bread products, the role of the ingredients in determining their quality, processing methods and their control, and equipment functions. Emphasis is on exploring the contributions of individual components and processing stages to final bread quality, reviewing the current state of technical knowledge on breadmaking. This third edition reviews the new knowledge which has become available in the last 10 years and considers how the global trends of increased availability and wider range of fermented products around the world impact on current and future technological challenges for bakers.
Stanley P. Cauvain is the Director and Vice President of Research and Development activities at BakeTran and Professor at the International Institute of Agri-Food Security, Curtin University, Perth, Western Australia.
Authors and Affiliations
About the author
Stanley P. Cauvain is the Director and Vice President of Research and Development activities at BakeTran and Professor at the International Institute of Agri-Food Security, Curtin University, Perth, Western Australia.
Bibliographic Information
Book Title: Technology of Breadmaking
Authors: Stanley Cauvain
DOI: https://doi.org/10.1007/978-3-319-14687-4
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer International Publishing Switzerland 2015
Hardcover ISBN: 978-3-319-14686-7Published: 20 March 2015
Softcover ISBN: 978-3-319-33064-8Published: 05 October 2016
eBook ISBN: 978-3-319-14687-4Published: 17 February 2015
Edition Number: 3
Number of Pages: XX, 408
Number of Illustrations: 98 b/w illustrations, 49 illustrations in colour
Topics: Food Science