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Food Handbook pp 211-224 | Cite as

Bread

  • C. M. E. Catsberg
  • G. J. M. Kempen-Van Dommelen
Part of the Ellis Horwood Series in Food Science and Technology book series (EHSFST)

Abstract

Bread is made from dough which is prepared on the basis of meal or flour from wheat and/or rye, with water and/or milk, and, as leavening agent, baker’s yeast or sourdough.

Keywords

Phytic Acid White Bread Bread Dough Gluten Network Bread Production 
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.

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Copyright information

© Ellis Horwood 1990

Authors and Affiliations

  • C. M. E. Catsberg
    • 1
  • G. J. M. Kempen-Van Dommelen
    • 1
  1. 1.College Hogeschool NijmegenThe Netherlands

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