Bread — the product

  • Stanley P. Cauvain


Bread in its many forms is one of the most staple foods consumed by humanity. Traditionally bread is based on flour derived from the cereal wheat. Many other types of cereals, pulses and even legumes can be milled to give a ‘flour’ but the ability of the proteins present in wheat to transform a gruel of flour and water into a glutinous mass which becomes bread is currently limited to wheat and a few other commonly used cereal seeds. Genetic manipulation may yet combine the special protein characters of wheat with other more conveniently grown and processable seeds, e.g. no crease or a more rounded shape, but today we are still dealing with a cereal crop largely unchanged, in the genetic sense, from the time that humanity discovered its ability to make a special food many thousands of years ago.


Fermented Product Texture Profile Analysis Eating Quality Bread Crumb Bake Product 
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© Springer Science+Business Media Dordrecht 1999

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  • Stanley P. Cauvain

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