Chapter 1: Bread: The Product -- Introduction -- Quality Characteristics of Bread -- The Character of Bread -- Bread Flavour -- Bread Types -- Assessing Bread Quality -- External Character -- Internal Character -- Texture/Eating Quality and Flavour -- Nutritional Qualities of Bread and Its Consumption -- Conclusions -- References -- Chapter 2: Breadmaking Processes -- Functions of the Breadmaking Process -- Cell Creation and Control -- Major Breadmaking Process Groups -- Straight Dough Bulk Fermentation -- Yeast Level -- Flours -- Water Levels -- Optional Ingredients -- Process Variations -- Creation of Bubble Structure -- Sponge and Dough -- Roles of the Sponge -- Formulations -- Improvers -- Flours and Other Ingredients -- Process Variations -- Rapid Processing -- Activated Dough Development (ADD) -- No-Time Dough with Spiral Mixers -- The Dutch Green Dough Process -- Role of Improvers and Other Ingredients in Rapid Processing -- Mechanical Dough Development -- Chorleywood Bread Process (CBP) -- Other Breadmaking Processes -- Radical Bread Process -- Sour Dough Processes -- Breadmaking Processes, Bread Variety and Bread Quality -- References -- Chapter 3: Functional Ingredients -- Dough Conditioners and Their Composition -- Ingredients -- Fats -- Soya Flour -- Additives -- Emulsifiers -- Flour Treatment Agents or Oxidizing Agents -- Preservatives -- Processing Aids -- Enzymes Used in Baking -- Alpha-Amylases -- Cereal Alpha-Amylase -- Bacterial Alpha-Amylase -- Intermediate Thermal Stable Alpha-Amylase -- Hemicellulases/Xylanases -- Proteinases -- Oxidase Enzymes -- Lipase -- Asparaginase -- Transglutaminase -- Health and Safety with Enzyme Usage -- Summary of Small Ingredients Usage -- Liquid Improvers -- 'Clean-Label' Improvers.

Bakers' Yeast -- Principal Forms of Yeast -- Other Yeasts -- Biology of Yeast Cells -- Overview of Commercial Yeast Production -- Yeast and Baking Processes -- Starter Doughs -- Salt (Sodium Chloride) -- Sugars -- Milk Products -- Malt Products -- References -- Chapter 4: Mixing and Dough Processing -- Functions of Mixing -- Types of Mixer -- CBP-Compatible Mixers -- Mixing Under Pressure and Vacuum with CBP-Compatible Mixers -- Oxygen-Enrichment of the Mixer Headspace with CBP Compatible Mixers -- High-Speed and Twin-Spiral Mixers -- Spiral Mixers -- Horizontal Mixers -- Low-Speed Mixers -- Twin-Arm Mixers -- Oblique-Axis Fork Mixers -- Continuous Mixers -- Control of Dough Temperature and Energy Transfer -- Control of Dough Temperature -- Energy Transfer -- Dough Transfer Systems -- Dough Make-Up Plant -- Dividing -- Dough Damage During Dividing -- Two-Stage Oil Suction Divider -- Extrusion Dividers -- Single-Stage Vacuum Dividers -- Rounding and Pre-moulding -- Types of Rounder and First Shaping -- Conical Rounders -- Cylindrical Rounders -- Rounding Belts -- Reciprocating Rounders -- Non-spherical Pre-moulding -- Intermediate or First Proving -- Pocket-Type Prover -- First Prover Charging Methods -- Indexing Conveyors -- Pusher In-Feed Systems -- Pallet In-Feed Systems -- Discharging -- Conveyorized First Provers -- Final Moulding -- Sheeting Action -- Curling -- The Final Moulding Board -- Four-Piecing -- Cross-Grain Moulding -- Other Sheeting and Moulding Systems -- Modification of Gas Bubble Structures During Processing -- Sheet and Cut Dough Processing Systems -- Panning and Traying Methods -- Equipment for Small Bread and Rolls -- Small bun Divider Moulders -- Integrated, Multi-lane Roll Plants -- Combination Bread and Roll Plants -- References -- Chapter 5: Proving, Baking and Cooling -- Introduction -- Psychrometry -- Definitions.

The Proving Process -- Yeast Level, Proof Time and Prover Conditions -- Prover Operation and Design -- Practical Proving -- Prover Checklist -- Airflow -- Ambient Conditions -- Mechanical Handling -- The Baking Process -- Crumb Structure -- Yeast Activity and the Foam to Sponge Conversion -- Starch Gelatinization -- Enzyme Activity -- Baked Temperature -- Crust Formation -- Gloss Formation -- Crust Crispness -- Oven Break -- Practical Baking -- Pan Strapping -- Oven Design -- Oven to Cooler -- The Cooling Process -- Practical Cooling -- Cooler Design -- Part-Baked Processes -- Process Economics -- Energy Usage -- Weight Loss -- Life Cycle Costs -- References -- Chapter 6: Dough Retarding and Freezing -- Introduction -- Retarding Fermented Doughs -- Suitability of Breadmaking Processes -- Recipe and Yeast Level -- Retarding Temperature -- Storage Time -- Proving and Baking -- Guidelines for Retarded Dough Production -- Retarding Pizza Doughs -- Freezing Dough -- Breadmaking Process, Recipe and Yeast -- Processing and Freezing Doughs -- Defrosting and Proving -- Freezing Proved Doughs -- Factors Affecting the Formation of White Spots on Retarded and Frozen Doughs -- Causes of Quality Losses with Retarded and Frozen Doughs -- Skinning -- Crust Fissures -- Ragged Crust Breaks -- Small Volume -- White Spots or Small Blisters -- Waxy Patches -- Black Spots -- Large Blisters -- Dark Crust Colour -- Uneven or Open Cell Structure -- Areas of Dense Crumb -- Principles of Refrigeration -- Retarder-Provers and Retarders -- References -- Chapter 7: Process Control and Software Applications in Baking -- Introduction -- Relevant Process Data -- Recipe Data -- Process Data -- Mixing -- Dough Divider Performance -- Dough Processing -- Proving, Baking and Cooling -- On-Line Measurements -- Off-Line Measurements -- The Integration of Collected Data and Its Analysis.

Applications of Knowledge-Based Systems -- Examples of Knowledge-Based Systems -- Product Optimisation -- Production Control with Knowledge-Based Systems -- Production Scheduling (ROLLOUT) -- Conclusions -- References -- Chapter 8: Baking Around the World -- Introduction -- History -- The Breadmaking Process -- Flour and Dough Development -- Water -- Yeast -- Salt -- Other Improvers -- Dividing -- Resting -- Moulding -- Panning and Pans -- Final Proof -- Baking -- Cooling -- Slicing and Packing -- Packaging -- Bread and Sandwich Making -- Crustless Breads -- The International Market -- References -- Chapter 9: Speciality Fermented Goods -- Introduction -- Hamburger Bun -- Production Rates -- Formulation -- Liquid Brews and Fermentation -- Mixing -- Dough Transfer -- Do-Flow Unit -- Dividing -- AMF Pan-O-Mat -- Flour Recovery and Pan Shaker Units -- Proving -- Seed Application -- Baking -- Depanning and Cooling -- Part-Baked Breads -- Introduction -- Manufacture of Part-Baked Breads -- Post-baking Handling and Storage -- Second Bake -- Yeasted Laminated Products -- Introduction -- Formulations -- Flour -- Other Ingredients -- Laminating or Roll-in Fat -- Dough Mixing -- Methods of Adding the Roll-in or Laminating Fat to the Dough -- Lamination -- Automatic Production -- Frozen and Fully-Proved Frozen Laminated Products -- Hot-Plate Products -- Batter-Based Products -- Fermented Dough-Based Products -- References -- Chapter 10: Bread Spoilage and Staling -- Introduction -- Microbiological Spoilage of Bread -- Mould Spoilage -- Bacterial Spoilage -- Yeast Spoilage -- Control of Microbiological Spoilage -- Preservatives -- Modified Atmosphere Packaging (MAP) -- Irradiation -- Ultraviolet Irradiation -- Microwave Radiation -- Infrared Radiation -- Bread Staling -- Crust Staling -- Role of the Main Bread Components in Crumb Staling -- Starch.

Starch Gelatinization -- Starch Retrogradation -- Gluten -- Water Redistribution -- Staling Inhibitors -- Enzymes -- Emulsifiers -- Pentosans -- Alcohol -- Sugars and Other Solutes -- Freezing of Bread -- References -- Chapter 11: Principles of Dough Formation -- Introduction -- Flour and Dough Components -- Starch -- Gluten -- Pentosans -- Lipids -- Water-Soluble Proteins -- Ash -- Flour Components and Water Absorption -- Wheat Gluten Proteins -- Amino Acid Composition -- Gliadin -- Glutenin -- Stages in Dough Formation -- Hydration -- Blending -- Gluten Development -- The Formation of Other Bonds -- Breakdown -- Unmixing -- Air Incorporation -- The Gluten Matrix -- Dough Rheology -- Gluten Structure -- Bonding Between Protein Chains -- Gluten Elasticity -- Gluten Viscosity -- Extensibility -- Stickiness and the Behaviour of Dough During Processing -- References -- Chapter 12: Wheat Milling and Flour Testing -- Introduction -- The Modern Flour-Milling Process -- Delivery of the Wheat -- Wheat Testing -- Wheat Storage -- Mycotoxin Testing -- The Mill Screenroom -- Conditioning -- Grain Sorting -- De-branning and the Flour Milling Process -- The Progress of Wheat Through the Mill -- Break System -- Scratch System and Bran Finishers -- Scalping, Grading and Dusting -- Purifiers -- Reduction System -- Flour Dressing -- Wholemeal, Brown and Enriched Flours -- Self-raising Flours -- Malted Grain and Multi-seed Flours -- Storage and Packing -- Food Safety and Product Protection -- Foreign Bodies -- Chemical Contaminants -- Biological Contaminants -- Controlling Flour Quality and Specification -- Gristing Versus Blending -- Flour Treatments for Breadmaking -- Ascorbic Acid -- Enzymes -- Nutritional Additions -- Flour Testing Methods -- Protein and Moisture Content -- Ash, Flour Colour and Bran Specks -- Water Absorption -- Hagberg Falling Number -- The Rheological Properties of Wheat Flour Dough.