Technology of Breadmaking

Stanley P. Cauvain is the Director and Vice President of Research and Development activities at BakeTran and Professor at the International Institute of Agri-Food Security, Curtin University, Perth, Western Australia.

• Bread—the product.- Breadmaking processes.- Functional ingredients.- Mixing and dough processing.- Proving, baking and cooling.- Dough retarding and freezing.- Process control and software applications in baking.- Baking around the world.- Speciality fermented goods.- Bread spoilage and staling.- Principles of dough formation.- Wheat milling and flour testing.- Other cereals in breadmaking.