Breadmaking processes

Technology of Breadmaking

Volumn , Issue , 2007, Pages 21-49

  Cauvain, Stanley P ^a  

^a BakeTran   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84892189703     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1007/0-387-38565-7_2     Document Type: Chapter

References (22)

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2. Calvel, R. (2001) The Taste of Bread, Aspen Publishers Inc., Gaithersburg, MA.
3. Cauvain, S. P. (1994) New mixer for variety bread production. European Food and Drink Review, Autumn, 51, 53.
4. Cauvain, S. P. (1995) Controlling the structure: the key to quality. South African Food Review, 22, April/May, 33, 35, 37.
5. Cauvain, S. P. (2003) Dried gluten in breadmaking. CCFRA Review No. 39, Campden & Chorleywood Food Research Association, Chipping Campden, UK.
6. Cauvain, S. P. and Collins, T. H. (1995) Mixing, moulding and processing bread doughs, in Baking Industry Europe (ed. A. Gordon), Sterling Publications Ltd., London, pp. 41-43.
7. Cauvain, S. P. and Young, L. S. (2006) The Chorleywood Bread Process, Woodhead Publishing Ltd., Cambridge, UK.
8. Cauvain, S. P., Collins, T. H. and Pateras, I. (1992) Effects of ascorbic acid during processing. Chorleywood Digest No. 121, October/November, CCFRA, Chipping Campden, UK, pp. 111-114.
9. Cauvain, S. P., Whitworth, M. B. and Alava, J. M. (1999) The evolution of bubble structure in bread doughs and its effects on bread structure. In, Bubbles in Food (eds G. M. Campbell, C. Webb, S. S. Pandiella and K. Naranjan), Eagan Press, St. Paul, Minneapolis, USA, pp. 85-88.
10. Chamberlain, N. (1979) Gases - the neglected bread ingredients, in Proceedings of the 49th Conference of the British Society of Baking, pp. 12-17.
11. Chamberlain, N. (1984) Dried gluten in breadmaking - the new challenge. British Society of Breadmaking, 30th Annual Meeting and 59th Conference Proceedings, November, pp. 14-18.
12. Chamberlain, N. (1985) Dough formation and development, in The Master Bakers Book of Breadmaking, 2nd edn (ed. J. Brown), Turret-Wheatland Ltd., Rickmansworth, UK, pp. 47-57.
13. Chamberlain, N. and Collins, T. H. (1979) The Chorleywood Bread Process: the roles of oxygen and nitrogen. Bakers' Digest, 53, 18-24.
14. Collins, T. H. (1978) Making French bread by CBP. FMBRA Bulletin No. 6, December, CCFRA, Chipping Campden, UK, pp. 193-201.
15. Collins, T. H. (1983) The creation and control of bread crumb cell structure. FMBRA Report No. 104, July, CCFRA, Chipping Campden, UK.
16. Collins, T. H. (1985) Breadmaking processes in The Master Bakers Book of Breadmaking, 2nd edn (ed. J. Brown), Turret-Wheatland Ltd., Rickmansworth, UK, pp. 1-46.
17. Collins, T. H. (1994) Mixing, moulding and processing of bread doughs in the UK, in Breeding to Baking, Proceedings of an International Conference at FMBRA, Chorleywood, CCFRA, Chipping Campden, 15-16 June, pp. 77-83.
18. Ford, W. P. (1975) Earlier dough development processes, in Breadmaking: The modem revolution (ed. A. Williams), Hutchinson Beenham, London, UK., pp. 13-24.
19. Horspool, J. and Geary, C. (1985) Competition breads, in The Master Bakers Book of Breadmaking, 2nd edn (ed. J. Brown), Turret-Wheatland Ltd, Rickmansworth, UK, pp. 400-424.
20. Millar, S. J., Bar L'Helgouaćh. C., Massin, C. and Alava, J. M. (2005) Flour quality and dough development interactions - the first crucial steps in bread production. In, Using Cereal Science and Technology for the benefit of consumers (eds S. P. Cauvain, S. E. Salmon, and L. S. Young), Woodhead Publishing Ltd., Cambridge, pp. 132-136.
21. Pickles, K. (1968) Tweedy (Chipping) Ltd. Improvements in or Relating to Dough Production, UK Patent No. 1 133 472, HMSO, London, UK.
22. Whitworth, M. B. and Alava, J. M. (1999) The imaging and measurement of bubbles in bread dough. In, Bubbles in Food (eds G. M. Campbell, C. Webb, S. S. Pandiella and K. Naranjan), Eagan Press, St. Paul, Minnepolis, USA, pp. 221-232.