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BREADMAKING

9780081025192 ::  BREADMAKING
ISBN:

9780081025192

Colección:WOODHEAD PUBLISHING SERIES IN FOOD SCIENCE, TECHNOLOGY AND NUTRITION
EditorialELSEVIER LTD
Edicion:
Páginas:766
Idioma:INGLES
P.V.P.: 305 € + 4% IVA = 317,20 €
Dto 5% Ahorras 15,86 €
Importe final iva incl. 301,34 €
EN STOCK / ENVIO EN 8-10 DIAS
Otras versiones :

<P><I>BREAD MAKING: IMPROVING QUALITY</I> QUICKLY ESTABLISHED ITSELF AS AN ESSENTIAL PURCHASE FOR BAKING PROFESSIONALS AND RESEARCHERS IN THIS AREA. FULLY REVISED AND UPDATED AND WITH NEW CHAPTERS ON FLOUR LIPIDS, AND THE DIETARY AND NUTRITIONAL QUALITY OF BREAD, THIS NEW EDITION PROVIDES READERS WITH THE INFORMATION THEY NEED ON THE LATEST DEVELOPMENTS IN BREAD MAKING SCIENCE AND PRACTICE</P> <P>THE BOOK OPENS WITH TWO INTRODUCTORY CHAPTERS PROVIDING AN OVERVIEW OF THE BREADMAKING PROCESS. PART ONE FOCUSES ON THE IMPACTS OF WHEAT AND FLOUR QUALITY ON BREAD, COVERING TOPICS SUCH AS WHEAT CHEMISTRY, WHEAT STARCH STRUCTURE, GRAIN QUALITY ASSESSMENT, MILLING AND WHEAT BREEDING. PART TWO COVERS DOUGH DEVELOPMENT AND BREAD INGREDIENTS, WITH CHAPTERS ON DOUGH AERATION AND RHEOLOGY, THE USE OF REDOX AGENTS AND ENZYMES IN BREADMAKING AND WATER CONTROL, AMONG OTHER TOPICS. IN PART THREE, THE FOCUS SHIFTS TO BREAD SENSORY QUALITY, SHELF LIFE AND SAFETY. TOPICS COVERED INCLUDE BREAD AROMA, STALING AND CONTAMINATION. FINALLY, PART FOUR LOOKS AT PARTICULAR BREAD PRODUCTS SUCH AS HIGH FIBER BREADS, THOSE MADE FROM PARTIALLY BAKED AND FROZEN DOUGH AND THOSE MADE FROM NON-WHEAT FLOURS</P> <P>WITH ITS DISTINGUISHED EDITOR AND INTERNATIONAL TEAM OF CONTRIBUTORS, <I>BREAD MAKING: IMPROVING QUALITY, THIRD EDITION, </I>CONTINUES TO SERVE AS THE STANDARD REFERENCE FOR RESEARCHERS AND PROFESSIONALS IN THE BREAD INDUSTRY AND ALL THOSE INVOLVED IN ACADEMIC RESEARCH ON BREADMAKING SCIENCE AND PRACTICE.</P> <BR><BR><UL><LI>DISCUSSES DOUGH DEVELOPMENT AND BREAD INGREDIENTS, WITH NEW CHAPTERS ON FLOUR LIPIDS AND IMPROVING THE NUTRITION AND DIETARY QUALITY OF BREADS</LI><LI>COMPREHENSIVELY UPDATED AND REVISED COVERAGE, OUTLINES THE LATEST DEVELOPMENTS IN BREADMAKING SCIENCE AND PRACTICE</LI><LI>COVERS TOPICS SUCH AS WHEAT CHEMISTRY, WHEAT STARCH STRUCTURE, GRAIN QUALITY ASSESSMENT, MILLING, AND WHEAT BREEDING</LI></UL>

<P>1. AN INTRODUCTION AND OVERVIEW OF BREADMAKING <B></B></P> <P><B>PART ONE: WHEAT AND FLOUR QUALITY </B>2. THE CHEMISTRY AND BIOCHEMISTRY OF WHEAT 3. TECHNIQUES FOR ANALYZING WHEAT PROTEINS 4. WHEAT PROTEINS AND BREAD QUALITY 5. WHEAT STARCH STRUCTURE AND BREAD QUALITY 6. FLOUR LIPIDS, FATS AND EMULSIFIERS 7. MILLING AND FLOUR QUALITY 8. WHEAT BREEDING AND QUALITY EVALUATION 9. IMPROVING WHEAT PROTEIN QUALITY FOR BREADMAKING: THE ROLE OF BIOTECHNOLOGY 10. ACRYLAMIDE </P><B></B> <P><B>PART TWO: DOUGH DEVELOPMENT AND PARTICULAR BREAD INGREDIENTS</B> 11. BREAD AERATION AND DOUGH RHEOLOGY: AN OVERVIEW 12. THE MOLECULAR BASIS OF BREAD DOUGH RHEOLOGY 13. REDOX AGENTS AND OTHER IMPROVERS IN BREADMAKING 14. APPLICATIONS OF ENZYMES IN BREADMAKING 15. WATER CONTROL IN BREADMAKING </P><B></B> <P><B>PART THREE: BREAD SENSORY QUALITY, SHELF LIFE, AND SAFETY </B>16. BREAD AROMA 17. APPLICATION OF TEXTURE ANALYSIS TO DOUGH AND BREAD 18. MOULD PREVENTION IN BREAD 19. BREAD STALING </P><B></B> <P><B>PART FOUR: PARTICULAR BREAD PRODUCTS</B> 20. IMPROVING THE QUALITY OF BREAD MADE FROM PARTIALLY BAKED, REFRIGERATED, AND FROZEN DOUGH 21. IMPROVED NUTRITIONAL AND DIETARY QUALITY OF BREADS 22. THE QUALITY OF BREADS MADE WITH NON-WHEAT FLOURS 23. FORMULATING BREADS FOR SPECIFIC DIETARY REQUIREMENTS 24. THE FUTURE FOR BREADMAKING </P>

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