Handbook of Breadmaking Technology

Front Matter....Pages i-xi
Front Matter....Pages 1-1
Theoretical Model to Explain the Doughmaking Process....Pages 3-8
Application of Fundamental Dough-Mixing Parameters....Pages 9-10
Fundamental Considerations Concerning Dough Rheological Elements and Dynamic Mixing Parameters....Pages 11-20
Water-Binding Capacity of Dough Components and Dough Consistency Control....Pages 21-26
Effects of Dough Additives....Pages 27-59
Chemical Bonding During Doughmaking....Pages 60-85
Typical Formulation and Process Schedules (Including Case Studies) for Wheat and Rye Breads Employed in Western and Eastern Europe and North America....Pages 86-305
Measurement and Control Techniques for Raw Materials and Process Variables....Pages 306-393
Weigher-Mixer Functions and Diverse Types of Mixers and Mixing-Regimes....Pages 394-464
Front Matter....Pages 465-465
Introduction....Pages 467-468
Industrial Propagation and Production of Yeast for the Baking Industry....Pages 469-478
Chemical Changes in Yeasted Doughs during Fermentation....Pages 479-491
Wheat- and Rye-Sours and Sour-Dough Processing....Pages 492-521
Formulation and Processing Techniques for Specialty-Breads....Pages 522-535
Front Matter....Pages 537-537
Aims and Requirements of the Baking Process....Pages 539-552
Elements of the Baking Process and Their Control....Pages 553-595
Energy Sources, Types of Oven and Oven Design....Pages 596-619
Control Technology and Energy Recovery....Pages 620-637
Bread Cooling and Setting....Pages 638-678
Dough and Bread Preservation....Pages 679-714
Front Matter....Pages 537-537
A Preview of the 1990s and Changes in Product Demand and Supply....Pages 715-718
Back Matter....Pages 721-848