Trends in Wheat and Bread Making

Häftad, Engelska, 2020

AvCharis M. Galanakis,Austria.) Galanakis, Charis M. (research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna

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Trends in Wheat and Bread Making provides a comprehensive look at the state-of-the-art in bread making from ingredient to shelf-life, with a focus on the impact of processing on the nutritional value and consumer acceptability of this global staple. The book also includes chapters on new breads and bakery products fortified with plant-processing-by-products and/or natural antioxidants, and explores efforts to improve biotechnological processes and fermentation for bread making. It is an excellent resource for researchers, industry professionals and enterprises hoping to produce enhanced bread products through processing-related nutritional and quality improvements.

Addresses gluten free products, organic farming and production techniques, enzymatic and biotechnological techniques, fortification of breads with plant by-products, and phenol-rich substrates
Fills the gap in current resources, focusing on the application of new technologies for processing practices
Provides a guide to industrial and commercialized applications of innovative breadmaking

Produktinformation

Utgivningsdatum2020-11-20
Mått191 x 235 x undefined mm
Vikt970 g
FormatHäftad
SpråkEngelska
Antal sidor488
FörlagElsevier Science
ISBN9780128210482

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Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.

1. Introduction to wheat and bread making2. Ancient wheats in sustainable wheat cultivation3. Organic farming of wheat & sourdough quality4. Impact of Preharvest and Controlled Sprouting on Wheat and Bread Quality5. Ecological parameters influencing microbial diversity and stability of traditional sourdough6. Role of enzymes in improving the functionality of proteins in non-wheat dough systems7. Trends of Innovation in Bread and Bakery Production8. Hydrocolloids in wheat bread making: traditional and novel uses9. Application of dietary fibers in flour products10. Oat flour in bread manufacturing11. Alternatives to increase the antioxidant capacity of bread with phenolics12. Fortification of bread with wheat processing by-products13. Innovative Gluten-Free Bread making14. Rice flour breads15. Consumer preferences and expectations

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