Mixing and dough processing

Technology of Breadmaking

Volumn , Issue , 2007, Pages 93-140

  Marsh, David ^a   Cauvain, Stanley P ^b  

^a Benier UK Ltd   (United Kingdom)

^b BakeTran   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84892226168     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1007/0-387-38565-7_4     Document Type: Chapter

References (14)

1. Alava, J. M., Navarro, E., Nieto, A. and Scauble, O. W. (2005) COVAD - the continuous vacuum dough process. In (eds S. P. Cauavin, S. E. Salmon and L. S. Young) Using Cereal Science and Technology for the Benefit of Consumers, Woodead Publishing Ltd., Cambridge, pp. 169-173.
2. APV Corporation Ltd (1992) Dough Mixing, UK Patent GB 2 264 623A, HMSO, London, UK.
3. Cauvain, S. P. (1994) New mixer for variety bread production. European Food and Drink Review, Autumn, 51-3.
4. Cauvain, S. P. (1995) Controlling the structure is the key to quality. South African Food Review, 21, April/May, 33, 35, 37.
5. Cauvain, S. P. (1996) Controlling the structure is the key to bread quality. Proceedings of the Fiftieth Anniversary Meeting of the Australian Society of Baking, Sydney, Australia, pp. 6-11.
6. Cauvain, S. P. (1999) The evolution of bubble structure in bread doughs and its effect on bread structure. In (eds G. M. Campbell, C. Webb, S. S. Pandiella and K. Niranjan) Bubbles in Food, Eagan Press, St. Paul, Minnesota, USA, pp. 85-88.
7. Cauvain, S. P. (2004) Improving the texture of bread. In (ed. D. Kilcast) Texture in Food, Volume 2: Solid Foods, Woodhead Publishing Ltd., Cambridge, UK.
8. Cauvain, S. P. and Collins, T. H. (1995) Mixing, moulding and processing bread dough. Baking Industry Europe, London, UK, 41-3.
9. Cauvain, S. P. and Young, L. S. (2006) The Chorleywood Bread Process, Woodhead Publishing Ltd., Cambridge, UK.
10. Collins, T. H. (1983) The creation and control of crumb cell structure. FMBRA Report No. 104, July, CCFRA, Chipping Campden, UK.
11. Collins, T. H. (1993) Mixing, moulding and processing doughs in the UK, in Proceedings on an International Conference on 'Bread-Breeding to Baking', 15-16 June, FMBRA, Chorleywood, CCFRA, Chipping Campden, UK.
12. Chamberlain, N. and Collins, T. H. (1979) The Chorleywood Bread Process - the roles of oxygen and nitrogen. Bakers' Digest, 53, 18-24.
13. French, F. D. and Fisher, A. R. (1981) High speed mechanical dough development. Bakers' Digest, 55, October, 80-2.
14. Tweedy of Burnley Ltd (1982) Dough Mixing for Farinaceous Foodstuffs, UK Patent GB 2 030 883B, HMSO, London, UK.