Breadmaking processes

  • Stanley P. Cauvain

Abstract

In the same way that different bread varieties have evolved with the passage of time so have different methods which allow the conversion of flour and other ingredients into bread. In many cases the relationship between product and process is so strong that it may be wrong to consider them as separate issues. Just as there is no ‘ideal’ product so there is no ‘ideal’ breadmaking process. In reality each baker uses a breadmaking process which is unique, in that the combinations of ingredient qualities, formulations, processing conditions and equipment reflect the qualities of the products he or she is seeking to achieve. In practice the variations in such breadmaking processes are very small and usually consist of minor variations about a central ‘standard’ process, so that we are able to group many of the variations into a small number of more generic processes in order to consider the changes which occur within them and their contribution to final product quality.

Keywords

Bread Quality Bread Crumb Bread Dough Dough Development Potassium Bromate 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Baker, J.C. and Mize, M.D. (1941) The origin of the gas cell in bread dough. Cereal Chemistry, 18, January, 19–34.Google Scholar
  2. Cauvain, S.P. (1994) New mixer for variety bread production. European Food and Drink Review, Autumn, 51, 53.Google Scholar
  3. Cauvain, S.P. (1995) Controlling the structure: the key to quality. South African Food Review, 22, April/May, 33, 35, 37.Google Scholar
  4. 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. 41–3.Google Scholar
  5. 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. 111–14Google Scholar
  6. Chamberlain, N. (1979) Gases — the neglected bread ingredients, in Proceedings of the 49th Conference of the British Society of Baking, pp. 12–17.Google Scholar
  7. 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.Google Scholar
  8. 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.Google Scholar
  9. Collins, T.H. (1978) Making French bread by CBP. FMBRA Bulletin No. 6, December, CCFRA, Chipping Campden, UK, pp. 193–201.Google Scholar
  10. Collins, T.H. (1983) The creation and control of bread crumb cell structure. FMBRA Report No. 104, July, CCFRA, Chipping Campden, UK.Google Scholar
  11. 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.Google Scholar
  12. 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.Google Scholar
  13. 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. 400–24.Google Scholar
  14. Pickles, K. (1968) Tweedy (Chipping) Ltd. Improvements in or relating to dough production, UK Patent No. 1 133 472, HMSO, London, UK.Google Scholar

Copyright information

© Springer Science+Business Media Dordrecht 1999

Authors and Affiliations

  • Stanley P. Cauvain

There are no affiliations available

Personalised recommendations