Technology of Breadmaking

  • Stanley P. Cauvain
  • Linda S. Young

Table of contents

  1. Front Matter
    Pages i-xx
  2. Stanley P. Cauvain
    Pages 1-17
  3. Stanley P. Cauvain
    Pages 18-44
  4. Tony Williams, Gordon Pullen
    Pages 45-80
  5. David Marsh
    Pages 81-119
  6. Chris Wiggins
    Pages 120-148
  7. Stanley P. Cauvain
    Pages 149-179
  8. Linda S. Young
    Pages 180-196
  9. John T. Gould
    Pages 197-213
  10. A. J. Bent
    Pages 214-239
  11. Irene M. C. Pateras
    Pages 240-261
  12. Clyde E. Stauffer
    Pages 262-295
  13. Paul Catterall
    Pages 296-329
  14. Stanley P. Cauvain
    Pages 330-346
  15. Back Matter
    Pages 347-354

About this book


Not another book on breadmaking! A forgiveable reaction given the length of time over which bread has been made and the number of texts which have been written about the subject. To study breadmaking is to realize that, like many other food processes, it is constantly changing as processing methodologies become increasingly more sophisticated, yet at the same time we realize that we are dealing with a food­ stuff, the forms of which are very traditional. We can, for example, look at ancient illustrations of breads in manuscripts and paintings and recognize prod­ ucts which we still make today. This contrast of ancient and modern embodied in a single processed foodstuff is part of what makes bread such a unique subject for study. We cannot, for example, say the same for a can of baked beans! Another aspect of the uniqueness of breadmaking lies in the requirement for a thorough understanding of the link between raw materials and processing meth­ ods in order to make an edible product. This is mainly true because of the special properties of wheat proteins, aspects of which are explored in most of the chapters of this book. Wheat is a product of the natural environment, and while breeding and farming practices can modify aspects of wheat quality, we millers and bakers still have to respond to the strong influences of the environment.


Absorption Gluten additives alcohol amino acid bacteria cereals enzymes fat food food safety nutrition processing proteins rheology

Editors and affiliations

  • Stanley P. Cauvain
    • 1
  • Linda S. Young
    • 1
  1. 1.Campden and Chorleywood Food Research AssociationChipping Campden, GloucestershireUK

Bibliographic information