Improving the texture of bread

Texture in Food

Volumn 2, Issue , 2004, Pages 432-450

  Cauvain, S P ^a  

^a CAMPDEN BRI   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 29244479972     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/978185538362.3.432     Document Type: Chapter

References (30)

1. AACC (1987) Approved Methods of the American Association of Cereal Chemists, St Paul, MN, AACC.
2. BOURNE M C Texture profile analysis. Food Technology July 1978, 62-66. 72.
3. CAIRNES P, MILES M J, MORRIS V J Studies of the effect of the sugars ribose, xylose and fructose on the retrogradation of wheat starch gels by X-ray diffraction. Carbohydrate Polymers 1991, 16(4):355-365.
4. CAUVAIN S P Evaluating the texture of baked products. The South African Journal of Food Science & Nutrition 1991, 3(4):81-86.
5. CAUVAIN S P Controlling the structure: the key to quality. South African Food Review April/May 1995, 22(2):51. 53.
6. CAUVAIN S P (1997) Controlling the structure is the key to quality, Proceedings of the Fiftieth Anniversary Meeting of the Australian Society of Baking, Sydney, Australia, October 16, 6-11.
7. CAUVAIN S P Bread - the product. Technology of Breadmaking 1998, 1-17. Blackie Academic & Professional, London. S. P. Cauvain, L. S. Young (Eds.).
8. CAUVAIN S P Breadmaking processes. Technology of Breadmaking 1998, 18-44. Blackie Academic & Professional, London. S. P. Cauvain, L. S. Young (Eds.).
9. CAUVAIN S P Breadmaking. Cereals Processing Technology 2000, Woodhead Publishing, Cambridge. G. Owens (Ed.).
10. CAUVAIN S P and MITCHELL T J (1986) Effects of gluten and fungal alpha-amylase on CBP bread crumb properties, FMBRA Report No. 134, Chipping Campden, UK, CCFRA.
11. CAUVAIN S P, YOUNG L S Technology of Breadmaking 1998, Blackie Academic and Professional, London.
12. CAUVAIN S P, YOUNG L S Bakery Food Manufacture & Quality: Water Control & Effects 2000, Blackwell Science, Oxford.
13. CAUVAIN S P, WHITWORTH M B, ALAVA J M The evolution of bubbles structure in bread doughs and its effects on bread structure. Bubbles in Food 1999, 85-88. Eagan Press, St Paul, MN. G. M. Campbell, C. Webb, S. S. Pandiella, K. Niranjan (Eds.).
14. CHAMBERLAIN N, COLLINS T H The Chorleywood Bread Process: the role of oxygen and nitrogen. Baker's Digest February 1979, 53:18-24.
15. CORNFORD S J (1969) Volume and crumb firmness measurements in bread and cake, FMBRA Report No. 25, Chipping Campden, UK, CCFRA.
16. HANSEN L S, SETSER C S Texture evaluation of baked products using Descriptive Sensory Analysis. Dough Rheology and Baked Product Texture 1990, 573-596. Van Nostrand Reinhold, New York. H. Farid, J. M. Faubion (Eds.).
17. I'ANSON K J, MILES M J, MORRIS V J, et al. The effects of added sugars on the retrogradation of wheat starch gels. Journal of Cereal Science 1990, 11(3):243-248.
18. LEON A E, DURAN E, BENEDITO DE BARBER C Utilization of enzyme mixtures to retard bread crumb staling. Journal of Agricultural and Food Chemistry 2002, 50(6):1416-1419.
19. PATERAS I Bread Spoilage and Staling. Technology of Breadmaking 1998, 240-261. Blackie Academic & Professional, London. S. P. Cauvain, L. S. Young (Eds.).
20. PENCE J W, STANDRIDGE N N Effect of storage temperature and freezing on the firming of a commercial bread. Cereal Chemistry November 1955, 32:519-526.
21. PLATT W, POWERS R Compressibility of bread crumb. Cereal Chemistry 1940, 17:601-621.
22. RUSSELL P L A kinetic study of bread staling by differential scanning calorimetry. Starch/Starke 1983, 35:277-281.
23. SI J Q Synergistic effect of enzymes for bread baking. Cereal Foods World 1997, 42(10):802-803.
24. SZCZESNIAK A S Classification of textural characteristics. J Food Science 1963, 28(4):385-389.
25. SZCZESNIAK A S Objective measurement of food texture. J Food Science 1963, 28(4):410-420.
26. SZCZESNIAK A S, BRANDT M A, FRIEDMAN H H Development of standing rating scales for mechanical parameters of texture and correlation between the objective and sensory methods of texture evaluation. J Food Science 1963, 28(4):397-403.
27. WHITWORTH M B, ALAVA J M The imaging and measurement of bubbles in bread doughs. Bubbles in Food 1999, 221-232. Eagan Press, St Paul, MN. G. M. Campbell, C. Webb, S. S. Pandiella, K. Niranjan (Eds.).
28. WIGGINS C Proving, baking and cooling. Technology of Breadmaking 1998, 120-148. Blackie Academic & Professional, London. S. P. Cauvain, L. S. Young (Eds.).
29. WILLIAMS T, PULLEN G Functional ingredients. Technology of Breadmaking 1998, 45-80. Blackie Academic & Professional, London. S. P. Cauvain, L. S. Young (Eds.).
30. ZELESNAK K J, HOSENEY R C The role of water in the retrogradation of wheat starch gels and bread crumb. Cereal Chemistry 1986, 63(5):407-411.