Flour milling

Technology of Breadmaking

Volumn , Issue , 2007, Pages 333-369

  Catterall, Paul ^a   Cauvain, Stanley P ^b  

^a CAMPDEN BRI   (United Kingdom)

^b BakeTran   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84892334575     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1007/0-387-38565-7_12     Document Type: Chapter

References (42)

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2. AOAC (1990) Official Methods of the Association of Official Analytical Chemists, 15th edn, AOAC, Washington DC, USA. Method 972.37 a and b, Extraneous materials isolation.
3. Alldrick, A. (1993) Folic acid and neural-tube defects. Chorleywood Digest No. 124, February, CCFRA, Chipping Campden, UK.
4. Alldrick, A. (1994) Folic acid - revisited. Chorleywood Digest, No. 133, January, CCFRA, Chipping Campden, UK, pp. 9-10.
5. Bason, M. L., Dang, J. M. C. and Charroe, C. (2005) Comparison of the Dough LAB and Farinograph for testing flour quality, 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. 276-82.
6. Bhandari, D. G., Church, S., Borthwick, A. and Jensen, M. A. (2005) Automated varietal identification using lab-on-a-chip technology, 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. 529.
7. Bread and Flour Regulations (1995) UK SI 3202, HMSO, London.
8. BS 4317: Part3 (1987) Determination of Moisture Content of Cereals and Cereal Products (Routine Method), British Standards Institute, London.
9. BS 4317: Part 30 (1994) (ISO 8981:1993) Identification of Wheat Varieties by Electrophoresis, British Standards Institute, London.
10. Cauvain, S. P. (1987) Effects of bran, germ, and low grade flours on CBP bread quality. FMBRA Report No. 138, December, CCFRA, Chipping Campden, UK.
11. Cauvain, S. P. (2003) Dried gluten in breadmaking, CCFRA Review No. 39, CCFRA, Chipping Campden, UK.
12. Cauvain S. P. and Chamberlain N. (1988) The bread improving effects of fungal amylase. Journal of Cereal Science, 8, 239-48.
13. Cauvain, S. P., Davis, J. A. and Fearn, T. (1985) Flour characteristics and fungal amylase in the Chorleywood Bread Process. FMBRA Report No. 121, March, CCFRA, Chipping Campden, UK.
14. Cauvain, S. P., Chamberlain, N., Collins, T. H. and Davis, J. A. (1983) The distribution of dietary fibre and baking quality among mill fractions of CBP bread flour. FMBRA Report No. 105, July, CCFRA, Chipping Campden, UK.
15. Cauvain, S. P. and Young, L. S. (2006) The Chorleywood Bread Process. Woodhead Publishing Ltd., Cambridge, UK.
16. CCFRA FTP (1991) CCFRA Flour Testing Panel Methods Handbook, CCFRA, Chipping Campden, UK
17. Method no. 0003, Determination of rheological properties of doughs using a Brabender Extensograph.
18. Method no. 0004, Determination of water absorption and rheological properties of doughs using a Brabender Farinograph.
19. Method no. 0006, Determination of Falling number.
20. Method no. 0007/1, Determination of Grade Colour using national standard: with particular reference to the use of an ultimate internal standard tile. Method no. 0007/2, Determination of Grade Colour for series 2 instruments.
21. Method no. 0008, Determination of moisture content by oven drying.
22. Method no. 0009, Determination of protein content with the Tecator Kjeltec 1030 auto system or equivalent analysis system.
23. Method no. 0013, Determination of gluten content using the Falling Number Glutomatic.
24. Method no. 0014, Determination of protein and moisture contents by near infrared reflectance.
25. Method no. 0016, Determination of rheological properties using a Brabender Extensograph (alternative method for use with weak, white flours).
26. Chamberlain, N., Collins, T. H. and McDermott, E. E. (1977) The Chorleywood Bread Process: The effects of alpha-amylase activity on commercial bread. FMBRA Report No. 73, June, CCFRA, Chipping Campden, UK.
27. Dosland, O. (1995) The Chester heat experiment. Association of Operatives Millers - Bulletin, September, 6615-8.
28. Evers, A. D. (1993) On-line quantification of bran particles in white flour. Food Science and Technology Today, 7(1), 23-6.
29. Faridi, H. and Rasper, V. F. (1987) The Alveograph Flandbook, AACC, St Paul, Minnesota.
30. Frisvad, J. C. and Samson, R. A. (1992) Filamentous fungi in foods and feeds: Ecology, spoilage, and myco toxin production, in Flandbook of Applied Mycology, Vol. 3, Foods and Feeds (eds D. K. Arora, K. G. Mukerji and E. H. Marth), Marcel Dekker, New York, pp. 31-68.
31. Gaines, C. S., Finney, P. F., Fleege, L. M. et al. (1996) Predicting a hardness measurement using the single kernel characterizations system. Cereal Chemistry, 73, 278-83.
32. Hook, S. C. W. (1982) Determination of wheat hardness - an evaluation of this aspect of wheat specification. FMBRA Bulletin No. 1, February, CCFRA, Chipping Campden, UK, pp. 12-23.
33. Lookhart, G. L., Bean, S. R. and Culbertson, C. (2005) Wheat quality and wheat varietal identification, 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. 293-7.
34. Maris, P. I., Fearn, T., Mason, M. J. et al. (1990) NIROS: Automatic control of gluten addition to flour. FMBRA Report No. 143, November, CCFRA, Chipping Campden, UK.
35. Melville, J. and Shattock, H. T. (1938) The action of ascorbic acid as a bread improver. Cereal Chemistry, 15, 201-5.
36. Montreal Protocol (1993) On substances that Deplete the Ozone Layer, Montreal, 16 September 1987: Adoption of Annex D, Treaty Series No. 14, HMSO, London.
37. Pandiella, S. S., Mousia, Z., Laca, A. et al. (2005) Debranning technology to improve cereal-based foods, 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. 241-4.
38. Potassium Bromate (Prohibition as a Flour Improver) Regulations (1990) UK SI 399, HMSO, London.
39. Rosell, C. M. (2003) The nutritional enhancement of wheat flour, in Bread Making: Improving Quality (ed S. P. Cauvain), Woodhead Publishing Ltd, Cambridge, pp. 253-69.
40. Satake, R. S. (1990) Debranning process is new approach to wheat milling. World Grain, 8(8), 28, 30-2.
41. Sewell, T. (2003) Grain: Carriage by Sea. Protea Publishing Ltd, Cranleigh, Surrey.
42. Wade, P. (1995). Biscuits, Cookies and Crackers, Vol. 1, The Principles of the Craft, Blackie Academic & Professional, Glasgow, UK.