Technology of breadmaking
By: edited by Stanley P. Cauvain and Linda S. Young
Publisher: Blackie Academic & Professional
Published: 1998
Place of publication: London
Language: eng
Number of pages: 354
ISBN-13: 9780751403459
Subjects: Bread; Baking; Pain; Cuisson au four; Brotherstellung
Notes: Includes bibliographical references and index.
Table of contents: title: 1.; title: Bread -- the product  -- Stanley P. Cauvain -- 2.; title: Breadmaking processes  -- Stanley P. Cauvain -- 3.; title: Functional ingredients  -- Tony Williams and Gordon Pullen -- 4.; title: Mixing and dough processing  -- David Marsh -- 5.; title: Proving, baking and cooling  -- Chris Wiggins -- 6.; title: Dough retarding and freezing  -- Stanley P. Cauvain -- 7.; title: Application of knowledge-based systems  -- Linda S. Young -- 8.; title: Baking around the world  -- John T. Gould -- 9.; title: Speciality fermented goods  -- A. J. Bent -- 10.; title: Bread spoilage and staling  -- Irene M. C. Pateras -- 11.; title: Principles of dough formation  -- Clyde E. Stauffer -- 12.; title: Flour milling  -- Paul Catterall -- 13.; title: Other cereals in breadmaking -- Stanley P. Cauvain.