Professional Book for Breadmaking Technology
from C.H.I.P.S.

of Bread Making

Second edition
edited by Stanley P. Cauvain
and Linda S. Young

Technology of Breadmaking bridges the gap between scientific and practical accounts by providing technical coverage of the complex processes which link together to make bread and fermented products.

Individual authors from around the world have contributed chapters on:

  • The nature of bread products
  • The role of the ingredients in determining their quality
  • Processing methods and their control
  • Equipment functions...and more

Emphasis is on exploring the contributions of individual components and processing stages to final bread quality, reviewing the current state of technical knowledge on breadmaking, and showing how it is used to make fermented products around the world. The need to identify and integrate knowledge on the complex interactions between the raw materials and processing methods used are stressed.

Technology of Breadmaking, Second Edition presents the new knowledge that has become available in last 10 years, as well as update information. Like the first edition, it provides a useful tool to help bakers, scientists and technologists to cope with those changes.


Bread - The Product

  • Quality characteristics of bread
  • The character of bread
  • Bread flavor
  • Bread Types
  • Assessing bread quality
  • Nutritional qualities of bread and its consumption

Breadmaking Processes

  • Functions of the breadmaking process
  • Cell creation and control
  • Major breadmaking process groups
  • Straight dough bulk fermentation
  • Breadmaking processes, bread variety and bread quality

Functional Ingredients

  • Dough conditioners and their composition
  • Ingredients
  • Additives
  • Processing aids
  • Summary of small ingredients
  • Liquid improvers
  • Bakers' yeast
  • Other yeasts
  • Biology of yeast cells
  • Overview of commercial yeast production
  • Baking with yeast

Mixing and Dough Processing

  • Functions of mixing
  • Types of mixer
  • Control of dough temperature and energy transfer
  • Dough transfer systems
  • Dough make-up plant
  • Rounding and premolding
  • Types and shapes of rounders
  • Intermediate or first proving
  • Molding
  • Modification of gas bubble structures during processing
  • Sheet and cut dough processing systems
  • Panning and traying methods
  • Equipment for small bread and rolls
  • Combination bread and roll plants

Proving, Baking and Cooling

  • Psychrometry
  • The proving process
  • Modern prover design
  • Developments in proving
  • Prover to oven
  • The baking process
  • Oven to cooler
  • The cooling process
  • Part-baked processes
  • Processing economics

Dough Retarding and Freezing

  • Retarding fermented doughs
  • Retarding pizza doughs
  • Freezing fermented doughs
  • Freezing proved doughs
  • Factors affecting the formation of white spots on retarded and frozen doughs
  • Causes of quality losses with retarded and frozen doughs
  • Principles of refrigeration
  • Retarder-provers and retarders

Application of Baking Knowledge in Software Systems

  • Examples of systems for use in bread technology
  • Software for complex logistical bakery challenges
  • Other knowledge sources

Baking Around the World

  • History
  • The breadmaking process
  • Flour and dough development
  • Water
  • Yeast
  • Salt
  • Other Improvers
  • Dividing
  • Resting
  • Molding
  • Panning and pans
  • Final proof
  • Baking
  • Cooling
  • Slicing and packing
  • Packaging
  • Bread and sandwich making
  • Crustless breads
  • The international market

Specialty Fermented Goods

  • Hamburger bun
  • Part-baked breads
  • Yeasted laminated products
  • Frozen and fully proved frozen laminated products

Bread Spoilage and Staling

  • Microbiological spoilage of bread
  • Bread Staling
  • Staling inhibitors
  • Freezing of bread

Principles of Dough Formation

  • Flour and dough components
  • Flour components and water absorption
  • Wheat gluten proteins
  • Stages in dough formation
  • The gluten matrix

Flour Milling

  • In the beginning
  • The modern flour-milling process
  • Food safety and product protection
  • De-branning and flour milling
  • Controlling flour quality and specification
  • Nutritional additions
  • Other flour types
  • Flour testing methods
  • Glossary of milling terms

Other Cereals in Breadmaking

  • Rye bread
  • Triticale
  • Other grains and seeds in bread
  • Wheatless breads
  • Unleavened breads


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Technology of Bread Making
edited by Stanley P. Cauvain and Linda S. Young
2007 • 397 pages • $123.00 + shipping
Texas residents please add 6.75 % sales tax

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