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- 488 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
Trends in Wheat and Bread Making
Book details
Table of contents
Citations
About This Book
Trends in Wheat and Bread Making provides a comprehensive look at the state-of-the-art in bread making from ingredient to shelf-life, with a focus on the impact of processing on the nutritional value and consumer acceptability of this global staple. The book also includes chapters on new breads and bakery products fortified with plant-processing-by-products and/or natural antioxidants, and explores efforts to improve biotechnological processes and fermentation for bread making. It is an excellent resource for researchers, industry professionals and enterprises hoping to produce enhanced bread products through processing-related nutritional and quality improvements.
- Addresses gluten free products, organic farming and production techniques, enzymatic and biotechnological techniques, fortification of breads with plant by-products, and phenol-rich substrates
- Fills the gap in current resources, focusing on the application of new technologies for processing practices
- Provides a guide to industrial and commercialized applications of innovative breadmaking
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Yes, you can access Trends in Wheat and Bread Making by Charis M. Galanakis in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Agriculture. We have over one million books available in our catalogue for you to explore.
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Table of contents
- Cover image
- Title page
- Table of Contents
- Copyright
- List of contributors
- Preface
- Chapter 1. Introduction in wheat and breadmaking
- Chapter 2. Ancient wheats role in sustainable wheat cultivation
- Chapter 3. Organic farming of wheat and sourdough quality
- Chapter 4. Impact of preharvest and controlled sprouting on wheat and bread quality
- Chapter 5. Composition and activity of microbiota in sourdough and their effect on bread quality and safety
- Chapter 6. Role of enzymes in improving the functionality of proteins in nonwheat dough systems
- Chapter 7. Trends of innovation in bread and bakery production
- Chapter 8. Hydrocolloids in wheat breadmaking: traditional and novel uses
- Chapter 9. Application of dietary fibers in flour products
- Chapter 10. Oat flour in bread manufacturing
- Chapter 11. Alternatives to increase the antioxidant capacity of bread with phenolics
- Chapter 12. Fortification of bread with wheat processing by-products
- Chapter 13. Innovative gluten-free breadmaking
- Chapter 14. Rice flour breads
- Chapter 15. Consumer preferences and expectations
- Index