Bread Making Improving Quality Second edition edited by Stanley P. Cauvain

This new Second edition of Bread Making: Improving Quality is an essential handbook for the bakery technologist and for other professionals in the bread making industry.

Part 1 addresses 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 2 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.

Part 3   focuses on bread sensory quality, shelf life and safety. Topics covered include bread aroma, staling and contamination.

Part 4 covers bread products such as high fibre breads, those made from partially baked and frozen dough and those made from non-wheat flours.

Contents

1. Introduction to breadmaking

2. Breadmaking: an overview

• Bread dough development
• Breadmaking processes
• What determines bread quality?
• Dough mixing and processing
• Cell creation during mixing
• Dough processing
• Gas bubble control during dough processing
• Proving and baking

Part 1: Wheat and Flour Quality

3. The chemistry and biochemistry of wheat

• The structure and composition of the wheat kernel
• Wheat carbohydrates
• Wheat proteins
• Wheat lipids
• Wheat enzymes and their roles
• Pigments and their structures
• Recent developments in wheat utilization

4. Techniques for analyzing wheat proteins

• Separation methods
• Analysing molecular properties
• Rheological measurements
• Infrared spectroscopy
• NMR spectroscopy
• Electron spin resonance spectroscopy

5. Wheat proteins and bread quality

• Cereal proteins and breadmaking quality
• Prolamin structure and bread quality
• Soluble proteins, xylanase inhibitors and bread quality
• Detergent-solubilised proteins and bread quality
• Genomics and the wheat grain proteome

6. Wheat starch structure and bread quality

• Starch properties and baking performance
• Physico-chemical properties of starch in relation to the baking process
• Starch structure and chemical composition

7. Assessing grain quality

• The importance of quality assessment at harvest
• The grain chain
• Analysis during breeding to achieve quality targets
• Analysis on-farm to achieve quality targets
• Sampling aims and methods
• Analysis at grain receival to achieve quality targets
• Analysis during storage and transport to achieve quality targets
• Analysis in buying and blending to achieve flour-quality targets

8. Milling and flour quality

• Flour milling
• Recent developments in flour milling
• Flour milling and flour quality
• Milling research

9. Wheat breeding and quality evaluation in the US

• Wheat classification
• Selection of wheat varieties with desired characteristics

10. Improving wheat protein quality for breadmaking: The role of biotechnology

• Wheat gluten proteins and dough strength
• HMW subunits and bread quality
• The genetic transformation of wheat
• Manipulating HMW subunit composition and dough properties
• Prospects for using GM to improve wheat processing quality

11. Novel approaches to modify wheat flour processing characteristics and health attributes: from genetics to food technology

• Exploiting natural variation in gluten proteins to modify wheat quality
• Genetic modification of wheat
• Use of non-wheat flours to modify bread quality attributes
• Modifications to reduce wheat allergy and intolerance

Part 2: Dough Development and Particular Bread Ingredients

12. Bread aeration and dough rheology: an introduction

• History of bread aeration studies
• History of dough rheology studies
• Methods for studying bread aeration and dough rheology
• Breadmaking – a series of aeration/rheology interactions
• The future of bread aeration and rheology research

13. The molecular basis of bread dough rheology

• Factors affecting dough rheology
• Polymer networks in doughs
• The molecular mechanism of energy storage in dough
• How much dough rheology can we explain?

14. The role of water in dough formation and bread quality

• Dough as a disperse system
• Water displacements and time dependent properties of the dough

15. Foam formation in dough and bread quality

• Principles of foam formation and stability
• Surface active dough components
• The role of the aqueous phase of dough
• Analytical techniques

16. Controlling bread dough development

• Dough rheology during mixing
• Dough development
• Oxidising and reducing agents
• The effects of mixer type
• Radical bread process
• Controlling dough development
• Emerging methods for controlling dough development

17. Molecular mobility in dough and bread quality

• Molecular mobility in dough
• Dough properties in baking
• Controlling molecular mobility to improve bread quality

18. The use of redox agents in breadmaking

• The redox state in flour
• Redox reactions during processing
• Redox agents: oxidants and reductants

19. Applications of enzymes in breadmaking

• The nature of enzymes
• Commercial production of enzymes
• Genetically modified organism (GMO)
• Applications in breadmaking
• Baking examples

20. Water control in breadmaking

• Water composition and properties
• Dough formation
• Proving and baking
• Water activity after baking

Part 3: Bread Sensory Quality, Shelf Life and Safety

21. Bread aroma

• Formation of volatile compounds during breadmaking
• Extraction and analysis of bread volatile compounds
• Volatile composition of bread
• How can bread aroma be improved?

22. Applications of texture analysis to dough and bread

• Principles and types of instrumental analysis as applied to dough
• Principles and types of instrumental analysis as applied to bread

23. Bread staling

• Bread crumb structure
• Bread stability
• Anti-staling agents

24. Mould prevention in bread

• Current techniques for mould control and their limitations
• Development of new methods for mould control

25. Mycotoxin contamination of wheat, flour and bread

• Some additional persistent problems of mycotoxins in the food chain
• Parent mycotoxins in cereals occurring in bread and bakery products
• Legislation
• Development in analysis techniques
• Development of non-invasive and rapid (screening) techniques

Part 4: Particular bread Products

26. Improving the quality of bread made from partially baked, refrigerated and frozen dough

• Frozen part baked technology
• Non-fermented frozen dough technology
• Pre-fermented frozen dough technology
• Energy demand for the bake off technologies

27. Nutritionally enhanced wheat flours and breads

• Nutritional value of wheat
• Effect of processing on the nutritrional value of wheat
• Different approaches to increase the nutritional value of wheat flour
• Nutritional improvement of wheat flours during breadmaking performance
• Ingredients for enriching wheat baked goods

28. Formulating breads for specific dietary requirements

• Wheat allergy and coeliac disease
• Glycemic index and glycemic load
• Bread high in dietary fibre

29. Improving the quality of high-fibre breads

• Sources of fibre
• Challenges in high-fibre baking
• Improving the quality of fibre enriched foods

30. Quality of breads made with non-wheat flours

• Non-wheat pan breads
• Traditional non-wheat bread products
• Quality issues

  Index