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Bread making : improving quality /
There has been a wealth of recent research on the complex changes involved in bread making and how they influence the many traits consumers use to define quality. Bread making: improving quality sums up this key research and what it means for improved process control and a better, more consistent pr...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton : Cambridge, Eng. :
CRC Press ; Woodhead,
2003.
|
| Colección: | Woodhead Publishing in food science and technology.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 245 | 0 | 0 | |a Bread making : |b improving quality / |c edited by Stanley P. Cauvain. |
| 260 | |a Boca Raton : |b CRC Press ; |a Cambridge, Eng. : |b Woodhead, |c 2003. | ||
| 300 | |a 1 online resource (589 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 347 | |a data file | ||
| 490 | 1 | |a Woodhead Publishing in food science and technology | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a pt. 1. Wheat and flour quality -- pt. 2. Dough and bread quality. | |
| 588 | 0 | |a Print version record. | |
| 520 | |a There has been a wealth of recent research on the complex changes involved in bread making and how they influence the many traits consumers use to define quality. Bread making: improving quality sums up this key research and what it means for improved process control and a better, more consistent product. After an introductory review of bread making as a whole part one discusses wheat and flour quality. Chapter 3 summarises current research on the structure of wheat, providing the context for chapters on wheat proteins (chapters 5 and 6) and starch (chapter 7). There are also chapters on ways of measuring wheat and flour quality, and improving flour for bread making. Part two reviews dough formation and its impact on the structure and properties of bread. It includes chapters on the molecular structure of dough, foam formation and bread aeration together with discussion of the role of key ingredients such as water. A final group of chapters then discusses other aspects of quality such as improving taste and nutritional properties, as well as preventing moulds and mycotoxin contamination. With its distinguished editor and international team of contributors, Bread making: improving quality is a standard work both for industry and the research community. | ||
| 650 | 0 | |a Bread. | |
| 650 | 0 | |a Bread |x Microbiology. | |
| 650 | 0 | |a Dough. | |
| 650 | 0 | |a Bread industry |x Production control. | |
| 650 | 0 | |a Bread |x Quality control. | |
| 650 | 2 | |a Bread |0 (DNLM)D001939 | |
| 650 | 6 | |a Pain. |0 (CaQQLa)201-0020898 | |
| 650 | 6 | |a P�ate. |0 (CaQQLa)201-0103540 | |
| 650 | 6 | |a Boulangerie |0 (CaQQLa)201-0135668 |x Production |0 (CaQQLa)201-0379993 |x Contr�ole. |0 (CaQQLa)201-0379993 | |
| 650 | 6 | |a Pain |0 (CaQQLa)201-0020898 |x Qualit�e |0 (CaQQLa)201-0380200 |x Contr�ole. |0 (CaQQLa)201-0380200 | |
| 650 | 7 | |a bread. |2 aat |0 (CStmoGRI)aat300262820 | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Dough |2 fast |0 (OCoLC)fst00897140 | |
| 650 | 7 | |a Bread |2 fast |0 (OCoLC)fst01198482 | |
| 650 | 7 | |a Bread |x Microbiology |2 fast |0 (OCoLC)fst00838196 | |
| 650 | 7 | |a Aufsatzsammlung |2 gnd |0 (DE-588)4143413-4 | |
| 650 | 7 | |a Brotherstellung |2 gnd |0 (DE-588)4131388-4 | |
| 650 | 7 | |a Qualit�atssteigerung |2 gnd |0 (DE-588)4176587-4 | |
| 650 | 7 | |a Ind�ustria de alimentos. |2 larpcal | |
| 700 | 1 | |a Cauvain, Stanley P. | |
| 776 | 0 | 8 | |i Print version: |t Bread making. |d Boca Raton : CRC Press ; Cambridge, Eng. : Woodhead, 2003 |z 1855735539 |w (OCoLC)52567044 |
| 830 | 0 | |a Woodhead Publishing in food science and technology. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9781855735538 |z Texto completo |