Bread made from wheat, an extensively cultivated food crop, has historically been a staple food for people all over the world. Yet today, conventional bread faces the challenge of evolving consumer health and nutrition preferences and demands, and the bread industry must adapt by developing tailor-made products for consumers. Trends in Wheat and Breadmaking provides a comprehensive look at the state-of-the-art in breadmaking 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 breadmaking. Trends in Wheat and Breadmaking is an excellent resource for researchers, industry professionals, and enterprises seeking seeking 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 substratesFills the gap in current resources, focusing on application of new technologies for processing practicesProvides a guide to industrial and commercialized applications of innovative bread making INDICE: 1. Introduction in wheat and bread making 2. Ancient wheats in sustainable wheat cultivation 3. Organic farming of wheat & sourdough quality 4. Impact of Preharvest and Controlled Sprouting on Wheat and Bread Quality 5. Ecological parameters influencing microbial diversity and stability of traditional sourdough 6. Role of enzymes in improving the functionality of proteins in non-wheat dough systems 7. Trends of Innovation in Bread and Bakery Production 8. Hydrocolloids in wheat breadmaking: traditional and novel uses 9. Application of dietary fibers in flour products 10. Oat flour in bread manufacturing 11. Alternatives to increase the antioxidant capacity of bread with phenolics 12. Fortification of bread with wheat processing by-products 13. Innovative Gluten-Free Breadmaking 14. Rice flour breads 15. Consumer preferences and expectations
- ISBN: 978-0-12-821048-2
- Editorial: Academic Press
- Encuadernacion: Rústica
- Páginas: 400
- Fecha Publicación: 01/01/2021
- Nº Volúmenes: 1
- Idioma: Inglés