Cover -- Breadmaking: Improving quality -- Copyright -- Contents -- Contributor contact details -- Woodhead Publishing Series in Food Science, Technology and Nutrition -- 1 Introduction to breadmaking -- 1.1 Introduction -- 1.2 Wheat and its special properties -- 1.3 Converting wheat to flour -- 1.4 Food safety and nutrition -- 1.5 Making bread -- 1.6 Functional ingredients -- 1.7 Bread in the future -- 1.8 References -- 2 Breadmaking: an overview -- 2.1 Introduction -- 2.2 Bread dough development -- 2.3 Breadmaking processes -- 2.4 What determines bread quality? -- 2.5 Dough mixing and processing -- 2.6 Cell creation during mixing -- 2.7 Dough processing -- 2.8 Gas bubble control during dough processing -- 2.9 Proving and baking -- 2.10 Future trends -- 2.11 Sources of further information and advice -- 2.12 References -- Part I Wheat and flour quality -- 3 The chemistry and biochemistry of wheat -- 3.1 The structure and composition of the wheat kernel -- 3.2 Wheat carbohydrates -- 3.3 Wheat proteins -- 3.4 Wheat lipids -- 3.5 Wheat enzymes and their roles -- 3.6 Pigments and their structures -- 3.7 Recent developments in wheat utilisation -- 3.8 Future trends -- 3.9 Sources of further information and advice -- 3.10 References -- 4 Techniques for analysing wheat proteins -- 4.1 Introduction -- 4.2 Separation methods -- 4.3 Analysing molecular properties -- 4.4 Rheological measurements -- 4.5 Infrared spectroscopy -- 4.6 NMR spectroscopy -- 4.7 Electron spin resonance spectroscopy -- 4.8 Future trends -- 4.9 Acknowledgements -- 4.10 References -- 5 Wheat proteins and bread quality -- 5.1 Introduction: cereal protein classification -- 5.2 Cereal proteins and breadmaking quality -- 5.3 Prolamin structure and bread quality -- 5.4 Soluble proteins, xylanase inhibitors and bread quality -- 5.5 Detergent-solubilised proteins and bread quality.

5.6 Genomics and the wheat grain proteome -- 5.7 Conclusion and future trends -- 5.8 Acknowledgements -- 5.9 References -- 6 Wheat starch structure and bread quality -- 6.1 Introduction: the importance of starch structure to bread quality -- 6.2 Starch properties and baking performance -- 6.3 Physico-chemical properties of starch in relation to the baking process -- 6.4 Starch structure and chemical composition -- 6.5 Future trends -- 6.6 Sources of further information and advice -- 6.7 References -- 7 Assessing grain quality -- 7.1 Introduction -- 7.2 The importance of quality assessment at harvest -- 7.3 The grain chain -- 7.4 Analysis during breeding to achieve quality targets -- 7.5 Analysis on-farm to achieve quality targets -- 7.6 Sampling aims and methods -- 7.7 Analysis at grain receival to achieve quality targets -- 7.8 Analysis during storage and transport to achieve quality targets -- 7.9 Analysis in buying and blending to achieve flour-quality targets -- 7.10 Future trends -- 7.11 Sources of further information and advice -- 7.12 References -- 8 Milling and flour quality -- 8.1 Introduction -- 8.2 Flour milling -- 8.3 Recent developments in flour milling -- 8.4 Flour milling and flour quality -- 8.5 Milling research -- 8.6 The future of flour milling -- 8.7 Conclusion -- 8.8 Acknowledgments -- 8.9 References -- 9 Wheat breeding and quality evaluation in the US -- 9.1 Introduction -- 9.2 Wheat classification -- 9.3 Selection of wheat varieties with desired characteristics -- 9.4 Future trends -- 9.5 Sources of further information and advice -- 9.6 References -- 10 Improving wheat protein quality for breadmaking: the role of biotechnology -- 10.1 Introduction -- 10.2 Wheat gluten proteins and dough strength -- 10.3 High molecular weight (HMW) subunits and bread quality -- 10.4 The genetic transformation of wheat.

10.5 Manipulating HMW subunit composition and dough properties -- 10.6 Prospects for using genetic modification (GM) to improve wheat processing quality -- 10.7 Sources of further information and advice -- 10.8 Acknowledgements -- 10.9 References -- 11 Novel approaches to modifying wheat flour processing characteristics and health attributes: from genetics to food technology -- 11.1 Introduction -- 11.2 Exploiting natural variation in gluten proteins to modify wheat quality -- 11.3 The genetic modification of wheat -- 11.4 Use of non-wheat flours to modify bread quality attributes -- 11.5 Modifications to reduce wheat allergy and intolerance -- 11.6 Conclusions -- 11.7 References -- Part II Dough development and particular bread ingredients -- 12 Bread aeration and dough rheology: an introduction -- 12.1 Introduction: the appeal of raised bread and the unique rheology of wheat flour doughs -- 12.2 The history of bread aeration studies -- 12.3 The history of dough rheology studies -- 12.4 Methods for studying bread aeration and dough rheology -- 12.5 Breadmaking - a series of aeration/rheology interactions -- 12.6 The future of bread aeration and rheology research -- 12.7 Conclusions -- 12.8 Acknowledgements -- 12.9 Further reading -- 12.10 References -- 13 The molecular basis of dough rheology -- 13.1 Introduction -- 13.2 Factors affecting dough rheology -- 13.3 Polymer networks in doughs -- 13.4 The molecular mechanism of energy storage in dough -- 13.5 How much dough rheology can we explain? -- 13.6 Future trends -- 13.7 Sources of further information and advice -- 13.8 References -- 14 The role of water in dough formation and bread quality -- 14.1 Introduction -- 14.2 Dough as a dispersed system -- 14.3 Water displacements and time-dependent properties of the dough -- 14.4 Future trends -- 14.5 Sources of further information and advice.

14.6 References -- 15 Foam formation in dough and bread quality -- 15.1 Introduction -- 15.2 Principles of foam formation and stability -- 15.3 Surface-active dough components -- 15.4 The role of the aqueous phase of dough -- 15.5 Analytical techniques -- 15.6 Future trends -- 15.7 Sources of further information and advice -- 15.8 References -- 16 Controlling bread dough development -- 16.1 Introduction -- 16.2 Dough rheology during mixing -- 16.3 Dough development -- 16.4 Oxidising and reducing agents -- 16.5 The effects of mixer type -- 16.6 The Radical Bread Process -- 16.7 Controlling dough development -- 16.8 Emerging methods for controlling dough development -- 16.9 Future trends -- 16.10 Sources of further information and advice -- 16.11 References -- 17 Molecular mobility in dough and bread quality -- 17.1 Introduction -- 17.2 Molecular mobility in dough -- 17.3 Dough properties in baking -- 17.4 Controlling molecular mobility to improve bread quality -- 17.5 Future trends -- 17.6 Sources of further information and advice -- 17.7 References -- 18 The use of redox agents in breadmaking -- 18.1 Introduction -- 18.2 The redox state in flour -- 18.3 Redox reactions during processing -- 18.4 Redox agents: oxidants and reductants -- 18.5 Future trends -- 18.6 Sources of further information and advice -- 18.7 References -- 19 Applications of enzymes in breadmaking -- 19.1 Introduction -- 19.2 The nature of enzymes -- 19.3 The commercial production of enzymes -- 19.4 Genetically modified organism (GMO) -- 19.5 Applications in breadmaking -- 19.6 Baking examples -- 19.7 Future trends -- 19.8 Sources of further information and advice -- 19.9 Acknowledgements -- 19.10 References -- 20 Water control in breadmaking -- 20.1 Introduction: water composition and properties -- 20.2 Water in breadmaking -- 20.3 Dough formation -- 20.4 Proving and baking.

20.5 Water activity after baking -- 20.6 Future trends -- 20.7 Sources of further information and advice -- 20.8 References -- Part III Bread sensory quality, shelf life and safety -- 21 Bread aroma -- 21.1 Introduction -- 21.2 The formation of volatile compounds during breadmaking -- 21.3 Extraction and analysis of bread volatile compounds -- 21.4 Volatile composition of bread -- 21.5 How can bread aroma be improved? -- 21.6 Conclusion -- 21.7 Acknowledgements -- 21.8 References -- 22 Applications of texture analysis to dough and bread -- 22.1 Introduction -- 22.2 Principles and types of instrumental analysis as applied to dough -- 22.3 Principles and types of instrumental analysis as applied to bread -- 22.4 Future trends -- 22.5 Sources of further information and advice -- 22.6 References -- 23 Bread staling -- 23.1 Introduction -- 23.2 Breadcrumb structure -- 23.3 Bread stability -- 23.4 Anti-staling agents -- 23.5 Future trends -- 23.6 References -- 24 Mould prevention in bread -- 24.1 Introduction: the problem of moulds in bread -- 24.2 Current techniques for mould control and their limitations -- 24.3 Developing new methods for mould control -- 24.4 Future trends -- 24.5 Sources of further information and advice -- 24.6 References -- 25 Mycotoxin contamination of wheat, flour and bread -- 25.1 Introduction: mycotoxin contamination of foods -- 25.2 Some persistent problems associated with the presence of mycotoxins in the food chain -- 25.3 Parent mycotoxins in cereals occurring in bread and bakery products -- 25.4 Legislation -- 25.5 Developments in analytical techniques -- 25.6 The development of non-invasive and rapid (screening) techniques -- 25.7 Future trends -- 25.8 Sources of further information and advice -- 25.9 References -- Part IV Particular bread products.

26 Improving the quality of bread made from partially baked, refrigerated and frozen dough.