Abstract
This chapter is written with the approach of a practical bakery technologist. It gives sound technical and practical reasons and explanations for changes that have taken place in breadmaking technology but does not explain the changes in scientific terms. Many such explanations will be contained in other chapters of this book. Where appropriate, references will be made to differences in techniques, ingredients or products in European countries and in the USA.
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References
Chamberlain, N. (1979) Gases — the neglected bread ingredients, British Society of Baking, Conference Proceedings, November.
Collins, T. H. (1982) Breadmaking Processes, The Master Bakers’ Book of Breadmaking, ed. Brown, J. Turret-Wheatland Ltd, Rickmansworth, Herts., pp 1-46.
Marston, P. E. and Gray, H. W. (1964) Bread Institute of Australia Newsletter, July, No. 172a.
Williams, A. ed. (1975) Breadmaking: The Modern Revolution, Hutchinson Benham, London, pp. 25–39.
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© 1993 Springer Science+Business Media Dordrecht
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Brown, J. (1993). Advances in breadmaking technology. In: Kamel, B.S., Stauffer, C.E. (eds) Advances in Baking Technology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7256-9_3
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DOI: https://doi.org/10.1007/978-1-4899-7256-9_3
Publisher Name: Springer, Boston, MA
Print ISBN: 978-0-7514-0055-7
Online ISBN: 978-1-4899-7256-9
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