Bread Science

Bread Science
Author: Emily Buehler
Publisher:
Total Pages: 0
Release: 2021
Genre: Cooking
ISBN: 9780977806881

Bread Science is the complete how-to guide to bread making. It covers the entire process in detail. With over 250 photos and illustrations, it makes bread making approachable and fun. Learn how to . . .-use preferments to increase the flavor of your bread,-create and maintain your own sourdough starter,-mix a well-balanced dough and knead it to perfection,-give your dough additional strength with a folding technique,-shape smooth, symmetric boules, batards, and baguettes,-modify your oven to make it better for baking bread, and more.In addition to the craft, Bread Science explains the science behind bread making, from fermentation reactions to yeast behavior, gluten structure, gas retention, and more. If you like to understand why things happen, Bread Science is for you.The 15th anniversary edition contains all the great content of the original edition, with a beautiful new cover.

The Art and Science of Bread Making

The Art and Science of Bread Making
Author:
Publisher: JULIE GORDON
Total Pages: 156
Release: 2024-06-27
Genre: Cooking
ISBN:

This book is an all-encompassing guide that delves into the history, science, and artistry of bread making. Starting from the ancient origins and evolution of bread through the ages, the book explores the chemistry of yeast fermentation, the role of various ingredients, and the necessary tools and equipment. It provides detailed information on different types of flour, the biology of yeast, and alternative leavening agents. Essential aspects such as water quality, the roles of salt and sugar, mixing, kneading, fermentation, proofing, shaping, scoring, baking, cooling, and storing are thoroughly covered. Special sections focus on creating and maintaining a sourdough starter, crafting specific bread types like ciabatta, focaccia, and baguettes, as well as understanding gluten-free flours and baking for special diets. The book also includes conversion charts, troubleshooting tips, and a glossary of bread-making terms.

Breadmaking

Breadmaking
Author: Stanley P. Cauvain
Publisher: Woodhead Publishing
Total Pages: 768
Release: 2020-11-26
Genre: Technology & Engineering
ISBN: 0081025203

Bread Making: Improving Quality quickly established itself as an essential purchase for baking professionals and researchers in this area. Fully revised and updated and with new chapters on Flour Lipids, and the dietary and nutritional quality of bread, this new edition provides readers with the information they need on the latest developments in bread making science and practice The book opens with two introductory chapters providing an overview of the breadmaking process. Part one focuses on the impacts of wheat and flour quality on bread, covering topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding. Part two covers dough development and bread ingredients, with chapters on dough aeration and rheology, the use of redox agents and enzymes in breadmaking and water control, among other topics. In part three, the focus shifts to bread sensory quality, shelf life and safety. Topics covered include bread aroma, staling and contamination. Finally, part four looks at particular bread products such as high fiber breads, those made from partially baked and frozen dough and those made from non-wheat flours With its distinguished editor and international team of contributors, Bread Making: Improving Quality, Third Edition, continues to serve as the standard reference for researchers and professionals in the bread industry and all those involved in academic research on breadmaking science and practice. - Discusses dough development and bread ingredients, with new chapters on flour lipids and improving the nutrition and dietary quality of breads - Comprehensively updated and revised coverage, outlines the latest developments in breadmaking science and practice - Covers topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling, and wheat breeding

Bread Making

Bread Making
Author: Stanley P Cauvain
Publisher: CRC Press
Total Pages: 622
Release: 2003-09-17
Genre: Technology & Engineering
ISBN: 9780849317620

Edited by one of the world's leading authorities in the field, Bread Making: Improving Quality reviews key recent research on the ingredients determining bread characteristics. The text discusses what this information means for improved process control and a better, more consistent product. After an introductory review, Part 1 discusses such concepts as the structure and quality of wheat and flour, and methods for measuring quality. Part 2 covers dough formation and its impact on bread's structure and properties. This includes such concepts as foam formation and bread aeration, key ingredients, improving taste and nutritional properties, and the prevention of moulds and mycotoxin contamination.

Technology of Breadmaking

Technology of Breadmaking
Author: Stanley Cauvain
Publisher: Springer
Total Pages: 420
Release: 2015-02-17
Genre: Technology & Engineering
ISBN: 3319146874

This practical, comprehensive guide illuminates all aspects of breadmaking to give bakers, scientists, technologists and students a thorough understanding of the many new developments shaping the industry. This book bridges the gap between scientific and practical accounts by providing technical coverage of the complex processes that link together to make bread and fermented products. Chapters cover the nature of bread products, the role of the ingredients in determining their quality, processing methods and their control, and equipment functions. 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. This third edition reviews the new knowledge which has become available in the last 10 years and considers how the global trends of increased availability and wider range of fermented products around the world impact on current and future technological challenges for bakers. Stanley P. Cauvain is the Director and Vice President of Research and Development activities at BakeTran and Professor at the International Institute of Agri-Food Security, Curtin University, Perth, Western Australia.

From No-Knead to Sourdough

From No-Knead to Sourdough
Author: Victoria Redhed Miller
Publisher: New Society Publisher
Total Pages: 323
Release: 2018-06-26
Genre: Cooking
ISBN: 1771422718

“Cleverly combines science, history, and personal touches to make homemade bread accessible for everyone, no matter his or her level of experience.” —Meredith Leigh, author of Pure Charcuterie Is there any food that evokes pleasant memories and warm feelings more than bread? It’s the most basic of foods, yet many of us are intimidated by the prospect of making our own. “Artisan” bread, craft bakeries, and wood-fired pizza are gaining popularity—imagine creating these fabulous breads at home. With From No-Knead to Sourdough, author Victoria Redhed Miller blends her own journey toward self-reliance with her fascination for traditional homesteading skills and love of good food. From making simple yeast breads, to learning how to bake a wide variety of sourdough-based breads, the author’s curiosity and fearlessness come together to share with readers a simpler approach to the pleasures of bread-baking. Topics include: · Fitting bread-baking into your schedule · Low- and no-gluten baking, including GF sourdough breads · Using a wood-fired oven · Recipes for every comfort zone, from flatbread to sourdough · “Sexy science talk” sidebars for those interested in the science of baking. From No-Knead to Sourdough will inspire the beginner and the accomplished baker alike to find their own comfort zone and move on to new skills when they are ready. Pizza and bagels, flatbreads and loaf breads, even gluten-free breads—you become the artisan when you make your own bread. “There are few things more soul-satisfying than the taste of homemade sourdough, and even fewer things as healthful to keep your mind and body tuned and balanced. Victoria’s detailed but uncluttered recipes make that argument, delectably.” —Stephen Yafa, author of Grain of Truth

Rise and Shine

Rise and Shine
Author: Barrett Williams
Publisher: Barrett Williams
Total Pages: 90
Release: 2024-04-22
Genre: Cooking
ISBN:

Awaken your senses and indulge in the captivating world of 'Rise and Shine', an eBook that intertwines the rich history, deep science, and artful craft of sourdough bread making. Embark on a transformative journey that begins with the raw, earthy roots of ancient grains, traversing through time to rediscover the allure of cultivating wild yeast that has captivated civilizations since time immemorial. Unveil the mysteries and marvel at the simplicity of turning mere flour into heavenly loaves with a mere whisper of life through fermentation. Dive deep into the heart of the art, as 'Rise and Shine' elucidates the complex chemistry of fermentation, demystifying the intertwining dance of bacteria and yeasts, and unlocking the secret life of bread that nourishes both body and soul. Step into the renaissance of artisanal sourdough, where traditional techniques are reborn for the modern-day bread aficionado. Grasp the tangible threads that connect local ingredients to each loaf’s unique essence and celebrate sourdough as a craft that tells a story with every bite. Become the creator with chapters dedicated to constructing the perfect starter, and find joy in the daily ritual of nurturing your bubbling brew. Troubleshoot with ease and finesse your way through hydration ratios, shaping, and scoring until your kitchen becomes the altar of oven spring miracles. Explore a tapestry of sourdough varieties spanning from local specialties to time-honored traditions, and indulge in the harmonious marriage of flavors with impeccable pairings and tastings that elevate the simple act of eating bread into a sensory revelation. 'Rest and Shine' extends its arms worldwide, weaving a global tapestry from ancient grains to modern innovations in sourdough techniques. Stand side-by-side with bread artists, shaping not only dough but also the food art community. Cultivate not just bread, but relationships through sharing cultures, swapping stories, and savoring shared experiences. Transcend the mere act of baking as you delve into ethical considerations, sustainable sourcing, and the slow food movement—ingredients that infuse each loaf with integrity and intention. Whether you are a seasoned baker or a curious newcomer eager to dip your hands into the alchemy of sourdough, 'Rise and Shine' invites you to embark upon a baking odyssey that is sure to inspire, enlighten, and transform. Entwine your story with the timeless narrative of sourdough, where every crumb tells the tale of humanity’s shared heritage—one beautifully crafted loaf at a time.