Bread making: Improving quality

Hardback  608 pages  ISBN 1855735539      £155.00

Part 1 Discusses wheat and flour quality. Chapter 3 summarises current research on the structure of wheat, providing the context for chapters on wheat proteins (chapters 5 and 6) and starch (chapter 7). There are also chapters on ways of measuring wheat and flour quality, and improving flour for bread making.

Part 2 Reviews dough formation and its impact on the structure and properties of bread. It includes chapters on the molecular structure of dough, foam formation and bread aeration together with discussion of the role of key ingredients such as water.

A final group of chapters then discusses other aspects of quality such as improving taste and nutritional properties, as well as preventing moulds and mycotoxin contamination.

With its distinguished editor and international team of contributors, Bread making: improving quality will become a standard work both for industry and the research community.

Contents

Introduction

Bread making: an overview, S Cauvain, Campden and Chorleywood Food Research Association, UK

• Introduction
• Bread dough development
• Bread making processes
• What determines bread quality?
• Dough mixing and processing
• Cell creation during mixing
• Dough processing
• Gas bubble control during dough processing
• Proving and baking
• Future trends
• Sources of further information and advice
• References

PART 1: WHEAT AND FLOUR QUALITY

The chemistry and biochemistry of wheat H Cornell, RMIT University, Australia

• Introduction: the structure of the wheat kernel
• Wheat carbohydrates
• Wheat proteins
• Wheat lipids
• Wheat enzymes
• Pigments
• Future trends in wheat utilisation
• Sources of further information and advice
• References

Assessing grain quality C Wrigley and I Batey, Wheat CRC and Food Science Australia

• Introduction: the interaction of genotype with the environment
• The importance of variety
• Environmental factors affecting grain quality
• Storage and transport
• Critical quality attributes and their analysis
• Grain quality bargaining
• Future trends
• Sources of further information and advice
• References

Techniques for analysing wheat proteins A Gil, University of Aveiro, Portugal

• Introduction
• Separation methods
• Analysing molecular properties
• Rheological measurement
• Infrared spectroscopy
• NMR spectroscopy
• Electro-spin-resonance spectroscopy
• Future trends
• References

Wheat proteins and bread quality E Mills, N Wellner, L Salt, J Robertson and J Jenkins, Institute of Food Research, UK

• Introduction: cereal protein classification
• Cereal proteins and bread making quality
• Prolamin structure and bread quality
• Soluble proteins, xylanase inhibitors and bread quality
• Detergent-solubilised proteins and bread quality
• Genomics and the what grain proteome
• Conclusion and future trends
• Acknowledgements
• References

Starch structure and bread quality A-C Eliasson, Lund University, Sweden

• Introduction: the importance of starch structure to bread quality
• Starch properties and baking performance
• Starch structure
• Starch structure and bread quality
• Future trends
• Sources of further information and advice
• References

Improving wheat quality: the role of biotechnology P Shewry, University of Bristol, UK

• Introduction
• Wheat gluten proteins
• HMW subunits and bread quality
• The genetic transformation of wheat
• Manipulating HMW subunit composition and dough properties
• Future trends: improving bread quality
• Sources of further information and advice
• Acknowledgements
• References

Analysing wheat and flour A Alldrick, Campden and Chorleywood Food Research Association, UK

• Introduction
• Sample collection and preparation
• Grain quality parameters
• Flour quality: protein
• Flour quality: starch and other attributes
• Conclusion
• Sources of further information and advice
• References

Milling and flour quality C Webb and G Owens, Satake Centre for Grain Process Engineering, UK

• Introduction
• Key stages in flour milling
• Recent developments in milling
• Flour milling and flour quality
• Improving flour quality
• Future trends
• References

Modifying flour to improve functionality C Howitt, L Tamas, R Solomon, P Gras, M Morell, F Bekes and R Appels, CSIRO Plant Industry, Australia

• Introduction
• Flour components and dough formation
• Protein modification and bread-making quality
• Genetic modification of flour properties
• References

The nutritional enhancement of wheat flour C Rosell, IATA-CSIC, Spain

• Introduction
• The nutritional value of wheat
• Increasing the nutritional value of wheat flour
• Improving the nutritional value of whole-wheat flours
• Future trends: protein supplementation and fibre enhancement
• Sources of further information and advice
• References

PART 2:DOUGH AND BREAD QUALITY

The molecular basis of dough rheology P Belton, University of East Anglia, UK

• Introduction
• Factors affecting dough rheology
• Polymer networks in dough
• The molecular mechanism of energy storage in dough
• How much dough rheology can we explain?
• Future trends
• Sources of further information and advice
• Acknowledgement
• References

Molecular mobility in dough and bread quality Y Roos, University College Cork, Ireland

• Introduction
• Molecular mobility in dough
• Dough properties in baking
• Controlling molecular mobility to improve bread quality
• Future trends
• Sources of further information and advice
• References

The role of water in dough formation and bread quality A Schiraldi and D Fessas, University of Milan, Italy

• Introduction
• Dough as a disperse system
• Water displacements in dough
• Dough proofing and baking
• Dough freezing
• Future trends
• Sources of further information and advice
• References

Foam formation in dough and bread quality P Wilde, Institute of Food Research, UK

• Introduction
• Foam formation
• Foam stability
• Surface active dough components
• The aqueous phase of dough and foam formation
• Dough composition and foam stability
• Processing stages and foam stability
• Analytical techniques
• Future trends
• Sources of further information and advice
• References

Bread aeration G Campbell, Satake Centre for Grain Process Engineering, UK

• Introduction
• The development of bread aeration studies
• Aeration during bread making: mixing
• Aeration during proving
• Aeration during baking
• Future trends
• Conclusions
• Acknowledgements
• References and further reading

Measuring the rheological properties of dough B Dobraszczyk, The University of Reading, UK

• Introduction: dough rheology and bread quality
• The role of rheology in quality control
• Rheological tests
• Descriptive rheological measurements
• Fundamental rheological tests
• Baking quality and rheology
• Future trends
• References

Controlling dough development S Millar, Campden and Chorleywood Food Research Association, UK

• Introduction
• Dough rheology during mixing
• Dough development
• The effects of mixer type
• Controlling dough development
• Emerging methods for controlling dough development
• Future trends
• Sources of further information and advice

The use of redox agents H Wieser, German Research Centre of Food Chemistry

• Introduction
• The redox state in flour
• Redox reactions during processing
• Redox agents: oxidants and reductants
• Future trends
• Sources of further information and advice
• References

Water control in baking S Cauvain and L Young, Campden and Chorleywood Food Research Association, UK

• Introduction: water composition and properties
• Hygrometry and water hardness
• The water absorption capacity of flour
• Dough formation
• Proving and baking
• Water activity and the shelf-life of bread
• Future trends
• Sources of further information and advice
• References

Improving the taste of bread R Wirtz, Consultant, USA

• Introduction
• Elements of bread flavor
• Ingredients and flavor: flour and water
• Ingredients and flavor: yeast and lactic acid fermentation
• Processing and flavor: mixing, fermentation and baking
• Innovations in bread flavour
• References

High fibre baking K Katina, VTT Biotechnology, Finland

• Introduction
• Sources of fibre in baking
• Problems in high fibre baking
• Improving the quality of high fibre bread
• Future trends
• References

Mould prevention in bread N Magan, M Arroyo and D Aldred, Cranfield University, UK

• Introduction: the problem of mould in bread
• Current techniques for mould control and their limitations
• Developing new methods for mould control
• Future trends
• Sources of further information and advice
• References

Detecting mycotoxin contamination of cereals C Waalwijk, Plant Research International, The Netherlands

• Introduction: the problem of mycotoxin contamination
• Mycotoxins in the food chain
• Detecting mycotoxins
• The regulatory context
• Future trends
• References

Improving wheat quality M Tilley and G Lookhart, Agricultural Research Service, USDA, USA

• Introduction
• US wheat classification and grading
• Breeding and wheat quality
• Quality indices and tests
• Predicting the bread-making quality of wheat
• Future trends
• References

Understanding and preventing bread staling P Chinachoti, University of Massachusetts, USA

• Introduction
• The process of bread staling
• The role of starch and gluten in staling
• The role of water
• Starch and gluten molecular rigidity
• Preventing bread staling
• References

Sources of further information and advice

• References