Download Bread Making: Improving Quality by Stanley P Cauvain PDF

By Stanley P Cauvain

Textual content sums up contemporary learn at the complicated adjustments desirous about bread making and the way the effect the numerous features shoppers use to outline caliber. Discusses wheat and flour caliber; the molecular constitution of dough; and the function of key elements, resembling water. For researchers and practitioners. contains index and references.

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The formation of a dough with suitable rheological properties for subsequent processing. 5 Mixing machines vary widely from those that virtually mimic a hand mixing action to high-speed machines able to intensively work the mix to the required dough condition within a few minutes. Many mixing machines still work the dough as originally done by hand through a series of compressing and stretching operations (kneading) while others use a high-speed and intensive mechanical shearing action to impart the necessary work to the dough.

1998) Breadmaking processes, in (Eds. P. S. Young), Technology of Breadmaking, Blackie Academic & Professional, London, UK, pp. 18±44. P. S. (2000) Bakery Food Manufacture and Quality: Water Control and Effects, Blackwell Science, Oxford, UK. P. S. (2001) Baking Problems Solved, Woodhead Publishing, Cambridge, UK. B. M. (1999) The evolution of bubble structure in bread doughs and its effects on bread cell structure in (Eds. M. Campbell, C. S. Pandiella and K. Niranjan), Bubbles in Food, Eagen Press, St.

Gelatinization of the starch starts at about 60 ëC and initially the starch granules absorb any free water in the dough. Alpha-amylase activity converts the starch into dextrins and then sugars and reaches its maximum activity between 60 and 70 ëC. The formation of a crust provides much of the strength of the finished loaf and the greater part of the flavour. Condensation on the surface of the loaf at the start of baking is essential for the formation of gloss, but quite soon the temperature of the surface rises above the local dew point temperature and evaporation starts.

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