Overview
Access this book
Tax calculation will be finalised at checkout
Other ways to access
Table of contents (21 chapters)
-
Front Matter
-
Fundamental Dynamics of the Mixing Process, and their Implications for Dough Rheological Behaviour, Process Control and Optimization
-
Front Matter
-
-
Fermentation of Wheat- and Rye-Flour Doughs
-
Front Matter
-
-
The Baking Process
-
Front Matter
-
Keywords
About this book
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.
Authors and Affiliations
Bibliographic Information
Book Title: Handbook of Breadmaking Technology
Authors: Charles A. Stear
DOI: https://doi.org/10.1007/978-1-4615-2375-8
Publisher: Springer New York, NY
-
eBook Packages: Springer Book Archive
Copyright Information: Elsevier Science Publishers Ltd 1990
eBook ISBN: 978-1-4615-2375-8Published: 06 December 2012
Edition Number: 1
Number of Pages: XII, 848
Number of Illustrations: 13 b/w illustrations
Topics: Food Science