Download Breadmaking: Improving quality by Stanley P. Cauvain PDF

By Stanley P. Cauvain

The 1st version of Breadmaking: enhancing caliber speedy demonstrated itself as an important buy for baking pros and researchers during this quarter. With comprehensively up-to-date and revised insurance, together with six new chapters, the second one variation is helping readers to appreciate the most recent advancements in bread making technological know-how and perform. The e-book opens with introductory chapters offering an outline of the breadmaking method. half one specializes in the affects of wheat and flour caliber on bread, overlaying themes comparable to wheat chemistry, wheat starch constitution, grain caliber evaluation, milling and wheat breeding. half covers dough improvement and bread parts, with chapters on dough aeration and rheology, using redox brokers and enzymes in breadmaking and water keep watch over, between different subject matters. The 3rd part shifts the point of interest to bread sensory caliber, shelf lifestyles and defense and covers topics together with bread aroma, staling and illness. the ultimate part appears at specific bread items reminiscent of excessive fiber breads, these made of in part baked and frozen dough and people made up of non-wheat flours.

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Extra info for Breadmaking: Improving quality

Sample text

The development of a gluten structure in the dough through the application of energy during mixing. The incorporation of air bubbles within the dough during mixing. The continued ‘development’ of the gluten structure initially created in order to modify the rheological properties of the dough and to improve its ability to expand when gas pressures increase during fermentation. The creation and modification of particular flavour compounds in the dough, which remain in the baked product. The subdivision of the dough mass after mixing into unit pieces.

This theme is visited in many of the chapters in this book. It is well known that simply blending the bread recipe ingredients is not enough to initiate the development of the gluten structure. The technological aspects associated with gluten development and their place in the different breadmaking processes are discussed in Chapters 2 and 12. If you want convincing of the relative importance of mixing and dough development, try mixing your own bread dough by hand. The harder you work the dough (that is the more energy you put into the mixing/development process), the greater will be the gas retention in the dough, the larger the loaf and the softer its crumb.

With the removal of oxygen the only gas that remains entrapped is nitrogen and this plays a major role by providing bubble nuclei into which the carbon dioxide gas can diffuse as the latter comes out of solution. The numbers and sizes of gas bubbles in the dough at the end of mixing are strongly influenced by the mechanism of dough formation, mixer design and mixing conditions in a particular machine. , 1999) has confirmed that different mixing machines do yield different bubble sizes, numbers and distributions: see Fig.

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