[دانلود کتاب] Technology of Breadmaking

P O U R I A

مدیر مهندسی شیمی مدیر تالار گفتگوی آزاد
Technology of Breadmaking
2015
Stanley Cauvain

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This practical, comprehensive guide illuminates all aspects of breadmaking to give bakers, scientists, technologists and students a thorough understanding of the many new developments shaping the industry. This book bridges the gap between scientific and practical accounts by providing technical coverage of the complex processes that link together to make bread and fermented products. Chapters cover the nature of bread products, the role of the ingredients in determining their quality, processing methods and their control, and equipment functions. Emphasis is on exploring the contributions of individual components and processing stages to final bread quality, reviewing the current state of technical knowledge on breadmaking. This third edition reviews the new knowledge which has become available in the last 10 years and considers how the global trends of increased availability and wider range of fermented products around the world impact on current and future technological challenges for bakers.


Stanley P. Cauvain is the Director and Vice President of Research and Development activities at BakeTran and Professor at the International Institute of Agri-Food Security, Curtin University, Perth, Western Australia.


Table of contents
Front Matter....Pages i-xx
Bread: The Product....Pages 1-22
Breadmaking Processes....Pages 23-55
Functional Ingredients....Pages 57-99
Mixing and Dough Processing....Pages 101-146
Proving, Baking and Cooling....Pages 147-181
Dough Retarding and Freezing....Pages 183-212
Process Control and Software Applications in Baking....Pages 213-227
Baking Around the World....Pages 229-251
Speciality Fermented Goods....Pages 253-277
Bread Spoilage and Staling....Pages 279-302
Principles of Dough Formation....Pages 303-337
Wheat Milling and Flour Testing....Pages 339-375
Other Cereals in Breadmaking....Pages 377-397
Back Matter....Pages 399-408​
 

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