Trends in Wheat and Bread Making

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  • Publisher : Academic Press
  • Release : 19 November 2020
  • ISBN : 9780128231913
  • Page : 488 pages
  • Rating : 4.5/5 from 103 voters

Trends in Wheat and Bread Making Book PDF summary

Trends in Wheat and Bread Making provides a comprehensive look at the state-of-the-art in bread making from ingredient to shelf-life, with a focus on the impact of processing on the nutritional value and consumer acceptability of this global staple. The book also includes chapters on new breads and bakery products fortified with plant-processing-by-products and/or natural antioxidants, and explores efforts to improve biotechnological processes and fermentation for bread making. It is an excellent resource for researchers, industry professionals and enterprises hoping to produce enhanced bread products through processing-related nutritional and quality improvements. Addresses gluten free products, organic farming and production techniques, enzymatic and biotechnological techniques, fortification of breads with plant by-products, and phenol-rich substrates Fills the gap in current resources, focusing on the application of new technologies for processing practices Provides a guide to industrial and commercialized applications of innovative breadmaking

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Trends in Wheat and Bread Making

Trends in Wheat and Bread Making
  • Author : Charis Michel Galanakis
  • Publisher : Academic Press
  • Release Date : 2020-11-19
  • ISBN : 9780128231913
DOWNLOAD BOOKTrends in Wheat and Bread Making

Trends in Wheat and Bread Making provides a comprehensive look at the state-of-the-art in bread making from ingredient to shelf-life, with a focus on the impact of processing on the nutritional value and consumer acceptability of this global staple. The book also includes chapters on new breads and bakery products fortified with plant-processing-by-products and/or natural antioxidants, and explores efforts to improve biotechnological processes and fermentation for bread making. It is an excellent resource for researchers, industry professionals and enterprises

Breadmaking

Breadmaking
  • Author : S P Cauvain
  • Publisher : Elsevier
  • Release Date : 2012-04-25
  • ISBN : 9780857095695
DOWNLOAD BOOKBreadmaking

The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. With comprehensively updated and revised coverage, including six new chapters, the second edition helps readers to understand the latest developments in bread making science and practice. The book opens with two introductory chapters providing an overview of the breadmaking process. Part one focuses on the impacts of wheat and flour quality on bread, covering topics such as wheat

Technology of Breadmaking

Technology of Breadmaking
  • Author : Stanley P. Cauvain,Linda S. Young
  • Publisher : Springer Science & Business Media
  • Release Date : 2013-11-09
  • ISBN : 9781475766875
DOWNLOAD BOOKTechnology of Breadmaking

Not another book on breadmaking! A forgiveable reaction given the length of time over which bread has been made and the number of texts which have been written about the subject. To study breadmaking is to realize that, like many other food processes, it is constantly changing as processing methodologies become increasingly more sophisticated, yet at the same time we realize that we are dealing with a food stuff, the forms of which are very traditional. We can, for example,

Handbook of Breadmaking Technology

Handbook of Breadmaking Technology
  • Author : C. A. Stear
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-06
  • ISBN : 9781461523758
DOWNLOAD BOOKHandbook of Breadmaking Technology

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,

Bread Making

Bread Making
  • Author : S P Cauvain
  • Publisher : Elsevier
  • Release Date : 2003-08-31
  • ISBN : 9781855737129
DOWNLOAD BOOKBread Making

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

Flour and Breads and their Fortification in Health and Disease Prevention

Flour and Breads and their Fortification in Health and Disease Prevention
  • Author : Victor R. Preedy,Ronald Ross Watson,Vinood B. Patel
  • Publisher : Academic Press
  • Release Date : 2011-02-17
  • ISBN : 0123808871
DOWNLOAD BOOKFlour and Breads and their Fortification in Health and Disease Prevention

Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Second, not all flours are used to

Wheat Production in Stressed Environments

Wheat Production in Stressed Environments
  • Author : H.T. Buck,J.E. Nisi,N. Salomón
  • Publisher : Springer
  • Release Date : 2007-05-30
  • ISBN : 1402054963
DOWNLOAD BOOKWheat Production in Stressed Environments

Providing a unique overview to wheat and related species, this book comprises the proceedings of the 7th International Wheat Conference, held in Mar del Plata, Argentina, at the end of 2005. Leading scientists from all over the world, specialized in different areas that contribute to the better understanding of wheat production and use, review the present achievements and discuss the future challenges for the wheat crop.

Bread and Its Fortification

Bread and Its Fortification
  • Author : Cristina M. Rosell,Joanna Bajerska,Aly F. El Sheikha
  • Publisher : CRC Press
  • Release Date : 2015-09-22
  • ISBN : 9781498701570
DOWNLOAD BOOKBread and Its Fortification

Today, bread supplies over half of the caloric intake of the world’s population including a high proportion of the intake of Vitamins B and E. Bread therefore is a major food of the world. Bread was the main stables of the ancient Egyptian diet. Around 7,000 BC humans (probably Egyptians) somehow learned to grind grains in water and heat the mix on hot stoves to make unleavened bread. The art of bread making goes back to very early stages of