The Role of Starch in Bread Staling
Author | : William Findley Geddes |
Publisher | : |
Total Pages | : 132 |
Release | : 1946 |
Genre | : Bread |
ISBN | : |
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Author | : William Findley Geddes |
Publisher | : |
Total Pages | : 132 |
Release | : 1946 |
Genre | : Bread |
ISBN | : |
Author | : Pavinee Chinachoti |
Publisher | : CRC Press |
Total Pages | : 189 |
Release | : 2018-01-18 |
Genre | : Technology & Engineering |
ISBN | : 1351078798 |
The role of starch, gluten, lipids, water, and other components in bread staling is a subject of continual study using advanced analytical methodologies and sophisticated multidisciplinary approaches. Significant recent progress has been made in the fundamental understanding of the events leading to bread staling. Bread Staling presents current knowledge from a physico-chemical perspective, with the intent of providing applicable methods to improve product shelf-life and to design new and longer-lasting baked goods. The contributors detail how to solve this food problem by using polymer science, material research, and molecular spectroscopy, which is a new way to approach a centuries-old problem. This approach can aid manufacturers in developing anti-staling formulations for bread and other baked products. The non-traditional areas of research presented in this book, such as the glassy-rubbery transition and its relevance to bread staling, provide crucial information for scientists and engineers.
Author | : |
Publisher | : |
Total Pages | : |
Release | : 1946 |
Genre | : |
ISBN | : |
Author | : Stanley P. Cauvain |
Publisher | : Springer Science & Business Media |
Total Pages | : 371 |
Release | : 2013-11-09 |
Genre | : Technology & Engineering |
ISBN | : 1475766874 |
Not another book on breadmaking! A forgiveable reaction given the length of time over which bread has been made and the number of texts which have been written about the subject. To study breadmaking is to realize that, like many other food processes, it is constantly changing as processing methodologies become increasingly more sophisticated, yet at the same time we realize that we are dealing with a food stuff, the forms of which are very traditional. We can, for example, look at ancient illustrations of breads in manuscripts and paintings and recognize prod ucts which we still make today. This contrast of ancient and modern embodied in a single processed foodstuff is part of what makes bread such a unique subject for study. We cannot, for example, say the same for a can of baked beans! Another aspect of the uniqueness of breadmaking lies in the requirement for a thorough understanding of the link between raw materials and processing meth ods in order to make an edible product. This is mainly true because of the special properties of wheat proteins, aspects of which are explored in most of the chapters of this book. Wheat is a product of the natural environment, and while breeding and farming practices can modify aspects of wheat quality, we millers and bakers still have to respond to the strong influences of the environment.
Author | : Ronald Hebeda |
Publisher | : CRC Press |
Total Pages | : 300 |
Release | : 1996-04-30 |
Genre | : Technology & Engineering |
ISBN | : 9780824793487 |
This work offers comprehensive coverage of the staling process that occurs upon ageing in baked goods. It covers in detail the technologies for maintaining freshness, including the use of crumb softeners, enzymes, packaging and preservatives, and models the theory of staling on the basis of molecular configuration. The work presents current methods for determining the degree of staling by instrumental and organoleptic testing, addresses regulatory and labelling requirements for antistaling ingredients, and more.
Author | : Pavinee Chinachoti |
Publisher | : CRC Press |
Total Pages | : 192 |
Release | : 2000-09-28 |
Genre | : Technology & Engineering |
ISBN | : 9780849387906 |
The role of starch, gluten, lipids, water, and other components in bread staling is a subject of continual study using advanced analytical methodologies and sophisticated multidisciplinary approaches. Significant recent progress has been made in the fundamental understanding of the events leading to bread staling. Bread Staling presents current knowledge from a physico-chemical perspective, with the intent of providing applicable methods to improve product shelf-life and to design new and longer-lasting baked goods. The contributors detail how to solve this food problem by using polymer science, material research, and molecular spectroscopy, which is a new way to approach a centuries-old problem. This approach can aid manufacturers in developing anti-staling formulations for bread and other baked products. The non-traditional areas of research presented in this book, such as the glassy-rubbery transition and its relevance to bread staling, provide crucial information for scientists and engineers.
Author | : Susanna Hug-Iten |
Publisher | : |
Total Pages | : 146 |
Release | : 2000 |
Genre | : |
ISBN | : |
Author | : Stanley P. Cauvain |
Publisher | : Springer Science & Business Media |
Total Pages | : 410 |
Release | : 2007-05-20 |
Genre | : Technology & Engineering |
ISBN | : 0387385657 |
This practical guide illuminates all aspects of breadmaking. It provides a thorough understanding of the many new developments shaping the industry and offers detailed technical coverage of the complex processes that make bread and fermented products. It examines the nature of bread products, the role of the ingredients in determining their quality, processing methods and their control, and equipment functions. In addition, the book explores the contributions of individual components and processing stages to final bread quality. It also reviews the current state of technical knowledge on breadmaking.
Author | : J-P Renou |
Publisher | : Royal Society of Chemistry |
Total Pages | : 213 |
Release | : 2011-04-14 |
Genre | : Science |
ISBN | : 184973299X |
The Clermont-Ferrand-Theix Institut National de la Recherche Agronomique (INRA) was proud to organize the 10th International Conference on the applications of Magnetic Resonance in Food Science to celebrate its 10th anniversary. This scientific event was held from 13 to 15 September 2010 in Clermont-Ferrand. The conference attracted 90 participants from 14 countries from all over the world. The conference included 7 invited lectures, 19 oral presentations and 27 oral poster presentations. Moreover, before the scientific sessions, two postgraduate sessions were given in parallel every morning. The conference was divided in 6 sessions covering i) Data processing, ii)New developments/food system, iii) New developments/NMR, iv) Nutrition, v) Metabolomic and vi) Imaging. The book follows the form of the conference. This year's meeting corresponded to its 10th anniversary. The first international conference was held in 1992 at the University of Surrey in Guilford on Professor Peter Belton's and Professor Graham Webb's initiative. During the last 20 years, a lot of developments were performed and the next 20 years are also very exciting. This meeting presentations were focused on the new developments in NMR techniques: hardware as well software with metabolomic and imaging without the new applications of NMR tools in food of course and now in nutrition.
Author | : Stanley P Cauvain |
Publisher | : CRC Press |
Total Pages | : 622 |
Release | : 2003-09-17 |
Genre | : Technology & Engineering |
ISBN | : 9780849317620 |
Edited by one of the world's leading authorities in the field, Bread Making: Improving Quality reviews key recent research on the ingredients determining bread characteristics. The text discusses what this information means for improved process control and a better, more consistent product. After an introductory review, Part 1 discusses such concepts as the structure and quality of wheat and flour, and methods for measuring quality. Part 2 covers dough formation and its impact on bread's structure and properties. This includes such concepts as foam formation and bread aeration, key ingredients, improving taste and nutritional properties, and the prevention of moulds and mycotoxin contamination.