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.
1. Chapter 1. Introduction in wheat and breadmaking - p. 1 2. Chapter 2. Ancient wheats role in sustainable wheat cultivation - p. 29 3. Chapter 3. Organic farming of wheat and sourdough quality - p. 67 4. Chapter 4. Impact of preharvest and controlled sprouting on wheat and bread quality - p. 95 5. Chapter 5. Composition and activity of microbiota in sourdough and their effect on bread quality and safety - p. 129 6. Chapter 6. Role of enzymes in improving the functionality of proteins in nonwheat dough systems - p. 173 7. Chapter 7. Trends of innovation in bread and bakery production - p. 199 8. Chapter 8. Hydrocolloids in wheat breadmaking: traditional and novel uses - p. 227 9. Chapter 9. Application of dietary fibers in flour products - p. 255 10. Chapter 10. Oat flour in bread manufacturing - p. 279 11. Chapter 11. Alternatives to increase the antioxidant capacity of bread with phenolics - p. 311 12. Chapter 12. Fortification of bread with wheat processing by-products - p. 343 13. Chapter 13. Innovative gluten-free breadmaking - p. 371 14. Chapter 14. Rice flour breads - p. 405 15. Chapter 15. Consumer preferences and expectations - p. 431 16. Index - p. 459
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.
1. Chapter 1. Introduction in wheat and breadmaking - p. 1 2. Chapter 2. Ancient wheats role in sustainable wheat cultivation - p. 29 3. Chapter 3. Organic farming of wheat and sourdough quality - p. 67 4. Chapter 4. Impact of preharvest and controlled sprouting on wheat and bread quality - p. 95 5. Chapter 5. Composition and activity of microbiota in sourdough and their effect on bread quality and safety - p. 129 6. Chapter 6. Role of enzymes in improving the functionality of proteins in nonwheat dough systems - p. 173 7. Chapter 7. Trends of innovation in bread and bakery production - p. 199 8. Chapter 8. Hydrocolloids in wheat breadmaking: traditional and novel uses - p. 227 9. Chapter 9. Application of dietary fibers in flour products - p. 255 10. Chapter 10. Oat flour in bread manufacturing - p. 279 11. Chapter 11. Alternatives to increase the antioxidant capacity of bread with phenolics - p. 311 12. Chapter 12. Fortification of bread with wheat processing by-products - p. 343 13. Chapter 13. Innovative gluten-free breadmaking - p. 371 14. Chapter 14. Rice flour breads - p. 405 15. Chapter 15. Consumer preferences and expectations - p. 431 16. Index - p. 459
