Research and Markets : Bread making: improving quality sums up this key research and what it means for improved process control and a better, more consistent product - FAQ, advises, how-to, reviews, selections, online sales

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Research and Markets : Bread making: improving quality sums up this key research and what it means for improved process control and a better, more consistent product Dublin - Research and Markets (http://www.researchandmarkets.com/reports/c22956) has announced the addition of Bread making: Improving quality to their offering

There has been a wealth of recent research on the complex changes involved in bread making and how they influence the many traits consumers use to define quality. Bread making: improving quality sums up this key research and what it means for improved process control and a better, more consistent product.

After an introductory review of bread making as a whole

Part 1 Discusses wheat and flour quality. Chapter 3 summarizes current research on the structure of wheat, providing the context for chapters on wheat proteins (chapters 5 and 6) and starch (chapter 7). There are also chapters on ways of measuring wheat and flour quality, and improving flour for bread making.

Part 2 Reviews dough formation and its impact on the structure and properties of bread. It includes chapters on the molecular structure of dough, foam formation and bread aeration together with discussion of the role of key ingredients such as water.

A final group of chapters then discusses other aspects of quality such as improving taste and nutritional properties, as well as preventing moulds and mycotoxin contamination.

With its distinguished editor and international team of contributors, Bread making: improving quality will become a standard work both for industry and the research community.

Part 1: Wheat and Lour Quality
Part 2: Dough and Bread Quality

For more information visit http://www.researchandmarkets.com/reports/c22956

Laura Wood
Senior Manager
Research and Markets
press@researchandmarkets.com
Fax: +353 1 4100 980

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