Breadmaking: Improving Quality
Breadmaking: Improving Quality
Description
Bread Making: Improving Quality quickly established itself as an essential purchase for baking professionals and researchers in this area. Fully revised and updated and with new chapters on Flour Lipids, and the dietary and nutritional quality of bread, this new edition provides readers with the information they need on the latest developments in bread making science and practice. The book opens with two introductory chapters providing an overview of the breadmaking process. With its distinguished editor and international team of contributors, Bread Making: Improving Quality, Third Edition, continues to serve as the standard reference for researchers and professionals in the bread industry and all those involved in academic research on breadmaking science and practice. Discusses dough development and bread ingredients, with new chapters on flour lipids and improving the nutrition and dietary quality of breads Comprehensively updated and revised coverage, outlines the latest developments in breadmaking science and practice Covers topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling, and wheat breeding