Technology of breadmaking  [electronic resource] / 
[compiled and edited by] Stanley P. Cauvain and Linda S. Young. 
 - 2nd ed. 
 - New York :  Springer,  2007. 
 - xx, 397 p. :  ill. 
<br/><br/> Previous ed.: London : Blackie Academic & Professional, 1998.  Formerly CIP. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/> Illuminating all aspects of breadmaking, this title provides a thorough understanding of the many new developments shaping the industry and offers detailed technical coverage of the complex processes that make bread and fermented products.  This practical guide illuminates all aspects of breadmaking. It provides a thorough understanding of the many new developments shaping the industry and offers detailed technical coverage of the complex processes that make bread and fermented products. It examines the nature of bread products, the role of the ingredients in determining their quality, processing methods and their control, and equipment functions. In addition, the book explores the contributions of individual components and processing stages to final bread quality. It also reviews the current state of technical knowledge on breadmaking. 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 foodstuff, the forms of which are very traditional. New ideas and raw materials are constantly being presented to bakers from wheat breeders, millers and ingredient and equipment suppliers for their evaluation. In addition there are on-going changes in legislation and consumer demands. To meet such pressures bakers must be able to better integrate their key raw material, wheat flour, with other ingredients and processing methods to deliver bread of the appropriate quality. Technology of Breadmaking, Second Edition , sets out to identify and present the new knowledge that has become available in last 10 years, as well as update information. Like the first edition, it provides a useful tool to help bakers, scientists and technologists to cope with those changes. 
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<br/><br/><br/>Electronic reproduction. <br/>Askews and Holts. <br/>Mode of access: World Wide Web. 
<br/><br/><label>ISBN: </label>9780387385655 (e-book) 
<br/><br/><label>LCCN: </label>2006932832 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Bread.<br/>Baking.<br/>Bread industry.<br/>Technology<br/>Industrial chemistry & manufacturing technologies<br/>Food & beverage technology
<br/><br/><label>Index Terms--Genre/Form: </label><br/>Electronic books.
<br/><br/><label>LC Class. No.: </label>TX769  / .T38 2007 
<br/><br/><label>Dewey Class. No.: </label>664.7523