Bread Making: Improving Quality by Stanley P Cauvain

By Stanley P Cauvain

Textual content sums up contemporary examine at the advanced adjustments excited about bread making and the way the effect the numerous characteristics shoppers use to outline caliber. Discusses wheat and flour caliber; the molecular constitution of dough; and the position of key components, corresponding to water. For researchers and practitioners. comprises index and references.

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262±95. A. (1990) Handbook of Breadmaking Technology, Elsevier Applied Science, London, UK. TWEEDY OF BURNLEY LTD (1982) Dough mixing for farinaceous foodstuffs, UK Patent GB 2,030,883B, HMSO, London, UK. B. M. (1999) The imaging and measurement of bubbles in bread doughs in (Eds. M. Campbell, C. S. Pandiella and K. Niranjan), Bubbles in Food, Eagen Press, St. Paul, USA, pp. 221± 31. WILLIAMS, A. and PULLEN, G. (1998) Functional ingredients, in (Eds. P. S. Young), Technology of Breadmaking, Blackie Academic & Professional, London, UK, pp.

2002a) have estimated the average molecular weight of samples of fractionated corn amylopectin and waxy corn to be about 12 and 14 million respectively. These estimates were based on viscometric studies in a mixture of DMSO-2 mol/l KSCN (25 : 75 v/v) where the KSCN has limited the intramolecular hydrogen bonding between ±OH groups on amylopectin and also bonding between amylopectin and water. The structural properties of amylose and amylopectin can also be studied using the well-known reaction with iodine in which it is believed that the iodine, as I5À ion, fits into the helical structure of the amylose to form a blue-coloured complex.

2 Comparison of gas bubble size distributions in dough prepared in different mixers. acid oxidation decreases as the pressure decreases. , 1999). In addition to the fine and uniform structure created from the application of partial vacuum open cell structure for baguette and similar products can take place in the mixing bowl by mixing at above atmospheric pressure (Cauvain, 1994, 1995). Examples of product structures that can be achieved are illustrated in Fig. 3. Similar considerations to those discussed above apply to the horizontal bar mixers which are typically used with sponge and dough processes.

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