Trends in Wheat and Bread Making
eBook - ePub

Trends in Wheat and Bread Making

  1. 488 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Trends in Wheat and Bread Making

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

Frequently asked questions

Yes, you can cancel anytime from the Subscription tab in your account settings on the Perlego website. Your subscription will stay active until the end of your current billing period. Learn how to cancel your subscription.
At the moment all of our mobile-responsive ePub books are available to download via the app. Most of our PDFs are also available to download and we're working on making the final remaining ones downloadable now. Learn more here.
Perlego offers two plans: Essential and Complete
  • Essential is ideal for learners and professionals who enjoy exploring a wide range of subjects. Access the Essential Library with 800,000+ trusted titles and best-sellers across business, personal growth, and the humanities. Includes unlimited reading time and Standard Read Aloud voice.
  • Complete: Perfect for advanced learners and researchers needing full, unrestricted access. Unlock 1.4M+ books across hundreds of subjects, including academic and specialized titles. The Complete Plan also includes advanced features like Premium Read Aloud and Research Assistant.
Both plans are available with monthly, semester, or annual billing cycles.
We are an online textbook subscription service, where you can get access to an entire online library for less than the price of a single book per month. With over 1 million books across 1000+ topics, we’ve got you covered! Learn more here.
Look out for the read-aloud symbol on your next book to see if you can listen to it. The read-aloud tool reads text aloud for you, highlighting the text as it is being read. You can pause it, speed it up and slow it down. Learn more here.
Yes! You can use the Perlego app on both iOS or Android devices to read anytime, anywhere — even offline. Perfect for commutes or when you’re on the go.
Please note we cannot support devices running on iOS 13 and Android 7 or earlier. Learn more about using the app.
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.

Table of contents

  1. Title of Book
  2. Cover image
  3. Title page
  4. Table of Contents
  5. Copyright
  6. List of contributors
  7. Preface
  8. Chapter 1 Introduction in wheat and breadmaking
  9. Chapter 2 Ancient wheats role in sustainable wheat cultivation
  10. Chapter 3 Organic farming of wheat and sourdough quality
  11. Chapter 4 Impact of preharvest and controlled sprouting on wheat and bread quality
  12. Chapter 5 Composition and activity of microbiota in sourdough and their effect on bread quality and safety
  13. Chapter 6 Role of enzymes in improving the functionality of proteins in nonwheat dough systems
  14. Chapter 7 Trends of innovation in bread and bakery production
  15. Chapter 8 Hydrocolloids in wheat breadmaking: traditional and novel uses
  16. Chapter 9 Application of dietary fibers in flour products
  17. Chapter 10 Oat flour in bread manufacturing
  18. Chapter 11 Alternatives to increase the antioxidant capacity of bread with phenolics
  19. Chapter 12 Fortification of bread with wheat processing by-products
  20. Chapter 13 Innovative gluten-free breadmaking
  21. Chapter 14 Rice flour breads
  22. Chapter 15 Consumer preferences and expectations
  23. Index