Professional Baking Technology Book
from C.H.I.P.S.

Bread Making
Improving Quality
edited by Stanley P. Cauvain

Edited by Stanley Cauvain, one of the world's leading authorities in the field, and with a distinguished international team of contributors, Bread Making: Improving Quality reviews key recent research on the ingredients determining bread quality.

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 and starch. 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.


  1. Introduction

  2. Bread making: An Overview

    • Bread dough development
    • Bread making processes
    • What determines bread quality?
    • Dough mixing and processing
    • Cell creation during mixing
    • Dough processing
    • Gas bubble control during dough processing
    • Proving and baking


  1. The Chemistry and Biochemistry of Wheat

    • The structure of the wheat kernel
    • Wheat carbohydrates
    • Wheat proteins
    • Wheat lipids
    • Wheat enzymes
    • Pigments
    • Future trends in wheat utilisation

  2. Assessing grain quality

    • The interaction of genotype with the environment
    • The importance of variety
    • Environmental factors affecting grain quality
    • Storage and transport
    • Critical quality attributes and their analysis
    • Grain quality bargaining

  3. Techniques for Analysing Wheat Proteins

    • Separation methods
    • Analysing molecular properties
    • Rheological measurement
    • Infrared spectroscopy
    • NMR spectroscopy
    • Electro-spin-resonance spectroscopy

  4. Wheat Proteins and Bread Quality

    • Cereal protein classification
    • Cereal proteins and bread making quality
    • Prolamin structure and bread quality
    • Soluble proteins, xylanase inhibitors and bread quality
    • Detergent-solubilised proteins and bread quality
    • Genomics and the what grain proteome

  5. Starch Structure and Bread Quality

    • The importance of starch structure to bread quality
    • Starch properties and baking performance
    • Starch structure
    • Starch structure and bread quality

  6. Improving Wheat Quality: The Role of Biotechnology

    • Wheat gluten proteins
    • HMW subunits and bread quality
    • The genetic transformation of wheat
    • Manipulating HMW subunit composition and dough properties
    • Future trends: improving bread quality

  7. Analysing Wheat and Flour

    • Sample collection and preparation
    • Grain quality parameters
    • Flour quality: protein
    • Flour quality: starch and other attributes

  8. Milling and Flour Quality

    • Key stages in flour milling
    • Recent developments in milling
    • Flour milling and flour quality
    • Improving flour quality

  9. Modifying Flour to Improve Functionality

    • Flour components and dough formation
    • Protein modification and bread-making quality
    • Genetic modification of flour properties

  10. The Nutritional Enhancement of Wheat Flour

    • The nutritional value of wheat
    • Increasing the nutritional value of wheat flour
    • Improving the nutritional value of whole-wheat flours
    • Protein supplementation and fibre enhancement


  1. The Molecular Basis of Dough Rheology

    • Factors affecting dough rheology
    • Polymer networks in dough
    • The molecular mechanism of energy storage in dough
    • How much dough rheology can we explain?

  2. Molecular Mobility in Dough and Bread Quality

    • Molecular mobility in dough
    • Dough properties in baking
    • Controlling molecular mobility to improve bread quality

  3. The Role of Water in Dough Formation and Bread Quality

    • Dough as a disperse system
    • Water displacements in dough
    • Dough proofing and baking
    • Dough freezing

  4. Foam Formation in Dough and Bread Quality

    • Foam formation
    • Foam stability
    • Surface active dough components
    • The aqueous phase of dough and foam formation
    • Dough composition and foam stability
    • Processing stages and foam stability
    • Analytical techniques

  5. Bread Aeration

    • The development of bread aeration studies
    • Aeration during bread making: mixing
    • Aeration during proving
    • Aeration during baking

  6. Measuring the Rheological Properties of Dough

    • Dough rheology and bread quality
    • The role of rheology in quality control
    • Rheological tests
    • Descriptive rheological measurements
    • Fundamental rheological tests
    • Baking quality and rheology

  7. Controlling Dough Development

    • Dough rheology during mixing
    • Dough development
    • The effects of mixer type
    • Controlling dough development
    • Emerging methods for controlling dough development

  8. The Use of Redox Agents

    • The redox state in flour
    • Redox reactions during processing
    • Redox agents: oxidants and reductants

  9. Water Control in Baking

    • Water composition and properties
    • Hygrometry and water hardness
    • The water absorption capacity of flour
    • Dough formation
    • Proving and baking
    • Water activity and the shelf-life of bread

  10. Improving the Taste of Bread

    • Elements of bread flavor
    • Ingredients and flavor: flour and water
    • Ingredients and flavor: yeast and lactic acid fermentation
    • Processing and flavor: mixing, fermentation and baking
    • Innovations in bread flavour

  11. High Fibre Baking

    • Introduction
    • Sources of fibre in baking
    • Problems in high fibre baking
    • Improving the quality of high fibre bread

  12. Mould Prevention in Bread

    • Introduction: the problem of mould in bread
    • Current techniques for mould control and their limitations
    • Developing new methods for mould control

  13. Detecting Mycotoxin Contamination of Cereals

    • The problem of mycotoxin contamination
    • Mycotoxins in the food chain
    • Detecting mycotoxins
    • The regulatory context

  14. Improving Wheat Quality

    • US wheat classification and grading
    • Breeding and wheat quality
    • Quality indices and tests
    • Predicting the bread-making quality of wheat

  15. Understanding and Preventing Bread Staling

    • The process of bread staling
    • The role of starch and gluten in staling
    • The role of water
    • Starch and gluten molecular rigidity
    • Preventing bread staling


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Bread Making
Improving Quality
edited by Stanley P. Cauvain
2003 • 400 pages • $318.95 + shipping
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