Handbook of Breadmaking Technology

Authors: Stear, C. A.

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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.

Table of contents (21 chapters)

Table of contents (21 chapters)

Buy this book

eBook $74.99
price for USA in USD
  • ISBN 978-1-4615-2375-8
  • 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
Handbook of Breadmaking Technology
Authors
Copyright
1990
Publisher
Springer US
Copyright Holder
Elsevier Science Publishers Ltd
eBook ISBN
978-1-4615-2375-8
DOI
10.1007/978-1-4615-2375-8
Edition Number
1
Number of Pages
XII, 848
Number of Illustrations
13 b/w illustrations
Topics