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Handbook of Breadmaking Technology

  • Charles A. Stear

Table of contents

  1. Front Matter
    Pages i-xi
  2. Fundamental Dynamics of the Mixing Process, and their Implications for Dough Rheological Behaviour, Process Control and Optimization

  3. Fermentation of Wheat- and Rye-Flour Doughs

    1. Front Matter
      Pages 465-465
    2. Charles A. Stear
      Pages 467-468
    3. Charles A. Stear
      Pages 492-521
  4. The Baking Process

    1. Front Matter
      Pages 537-537
    2. Charles A. Stear
      Pages 539-552
    3. Charles A. Stear
      Pages 553-595
    4. Charles A. Stear
      Pages 596-619
    5. Charles A. Stear
      Pages 620-637
    6. Charles A. Stear
      Pages 638-678
    7. Charles A. Stear
      Pages 679-714
  5. Back Matter
    Pages 721-848

About this book

Introduction

The author's aim in writing this book is to integrate currently available knowledge concerning the basic scientific and technological aspects of breadmaking processes with the diverse breadmaking methods used to manufacture bread in Europe and on the North American continent today. To date, the main technological advances have been in process mechanization, starting with oven development, then dough­ processing or make-up equipment, followed by continuous and batch mixing techniques from the 1950s to the present time. On the engineering side, universal emphasis is now being placed on the application of high technology, in the form of microprocessors, computer-controlled equipment and robotization, the long-term objective being computer integrated manufacture (CIM) with full automation within the large chain bakery groups in the capitalist countries and the state-run collectives of Eastern Europe. The application of these key technologies with biotechnology, as yet only applied to a limited degree in food manufacture, coupled with advances in biochemical and rheological understanding of dough as a biomass for breadmaking, should provide us with more expertise and ability to control the processes with greater efficiency. The application of fermentable substrates and industrial enzymes under strict kinetic control should contribute to improving the flavour characteristics of bread. Current trends towards improving the nutritional contribution of bread to the daily diet are improving the competitive edge of bread as a basic food in the market-place.

Keywords

biotechnology enzymes food nutrition processing

Authors and affiliations

  • Charles A. Stear
    • 1
  1. 1.Salcombe, DevonUK

Bibliographic information