LEADER 04796nam 22005295 450 001 9910974883203321 005 20250818110111.0 010 $a1-4615-2375-3 024 7 $a10.1007/978-1-4615-2375-8 035 $a(CKB)3400000000094852 035 $a(SSID)ssj0000806527 035 $a(PQKBManifestationID)11440876 035 $a(PQKBTitleCode)TC0000806527 035 $a(PQKBWorkID)10749594 035 $a(PQKB)11367219 035 $a(DE-He213)978-1-4615-2375-8 035 $a(MiAaPQ)EBC3081641 035 $a(PPN)237924536 035 $a(EXLCZ)993400000000094852 100 $a20121227d1990 u| 0 101 0 $aeng 135 $aurnn|008mamaa 181 $ctxt 182 $cc 183 $acr 200 10$aHandbook of Breadmaking Technology /$fby C. A. Stear 205 $a1st ed. 1990. 210 1$aNew York, NY :$cSpringer US :$cImprint: Springer,$d1990. 215 $a1 online resource (XII, 848 p. 13 illus.) 300 $aBibliographic Level Mode of Issuance: Monograph 311 08$a1-85166-394-0 320 $aIncludes bibliographical references and index. 327 $a1. Fundamental Dynamics of the Mixing Process, and Their Implications for Dough Rheological Behaviour, Process Control and Optimization -- 1.1 Theoretical Model to Explain the Doughmaking Process -- 1.2 Application of Fundamental Dough-Mixing Parameters -- 1.3 Fundamental Considerations Concerning Dough Rheological Elements and Dynamic Mixing Parameters -- 1.4 Water-Binding Capacity of Dough Components and Dough Consistency Control -- 1.5 Effects of Dough Additives -- 1.6 Chemical bonding during doughmaking -- 1.7 Typical Formulation and Process Schedules (including Case Studies) for Wheat and Rye Breads employed in Western and Eastern Europe and North America -- 1.8 Measurement and Control Techniques for Raw Materials and Process Variables -- 1.9 Weigher-Mixer Functions and Diverse Types of Mixers and Mixing-Regimes -- 2. Fermentation of Wheat- and Rye-Flour Doughs -- 2.1 Introduction -- 2.2 Industrial Propagation and Production of Yeast for the Baking Industry -- 2.3 Chemical Changes in Yeasted Doughs during Fermentation -- 2.4 Wheat- and Rye-Sours and Sour-Dough Processing -- 2.5 Formulation and Processing Techniques for Specialty-Breads -- 3. The Baking Process -- 3.1 Aims and Requirements of the Baking Process -- 3.2 Elements of the Baking Process and their Control -- 3.3 Energy Sources, Types of Oven and Oven Design -- 3.4 Control Technology and Energy Recovery -- 3.5 Bread Cooling and Setting -- 3.6 Dough and Bread Preservation -- 3.7 A Preview of the 1990s and Changes in Product Demand and Supply -- 4. Notes And References -- 4.1 Notes and References for Part 1 -- 4.2 Notes and References for Part 2 -- 4.3 Notes and References for Part 3. 330 $aThe author's aim in writing this book is to integrate currently available knowledge concerning the basic scientific and technological aspects of breadmaking processes with the diverse breadmaking methods used to manufacture bread in Europe and on the North American continent today. To date, the main technological advances have been in process mechanization, starting with oven development, then dough­ processing or make-up equipment, followed by continuous and batch mixing techniques from the 1950s to the present time. On the engineering side, universal emphasis is now being placed on the application of high technology, in the form of microprocessors, computer-controlled equipment and robotization, the long-term objective being computer integrated manufacture (CIM) with full automation within the large chain bakery groups in the capitalist countries and the state-run collectives of Eastern Europe. The application of these key technologies with biotechnology, as yet only applied to a limited degree in food manufacture, coupled with advances in biochemical and rheological understanding of dough as a biomass for breadmaking, should provide us with more expertise and ability to control the processes with greater efficiency. The application of fermentable substrates and industrial enzymes under strict kinetic control should contribute to improving the flavour characteristics of bread. Current trends towards improving the nutritional contribution of bread to the daily diet are improving the competitive edge of bread as a basic food in the market-place. 606 $aFood science 606 $aFood Science 615 0$aFood science. 615 14$aFood Science. 676 $a664/.7523 700 $aStear$b C. A$4aut$4http://id.loc.gov/vocabulary/relators/aut$077363 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910974883203321 996 $aHandbook of breadmaking technology$9408859 997 $aUNINA LEADER 04303nam 22006855 450 001 9910768180903321 005 20251113160027.0 010 $a3-319-09132-8 024 7 $a10.1007/978-3-319-09132-7 035 $a(CKB)3710000000251244 035 $a(EBL)1968301 035 $a(OCoLC)892735583 035 $a(SSID)ssj0001372185 035 $a(PQKBManifestationID)11718107 035 $a(PQKBTitleCode)TC0001372185 035 $a(PQKBWorkID)11301649 035 $a(PQKB)10999532 035 $a(DE-He213)978-3-319-09132-7 035 $a(MiAaPQ)EBC1968301 035 $a(iGPub)SPNA0032691 035 $a(PPN)182100197 035 $a(EXLCZ)993710000000251244 100 $a20141001d2015 u| 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aSustainable Agriculture Reviews $eVolume 15 /$fedited by Eric Lichtfouse 205 $a1st ed. 2015. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2015. 215 $a1 online resource (415 p.) 225 1 $aSustainable Agriculture Reviews,$x2210-4429 ;$v15 300 $aDescription based upon print version of record. 311 08$a3-319-09131-X 320 $aIncludes bibliographical references and index. 327 $a01 Seed legislation in Europe and crop genetic diversity -- 02 Postharvest management of fruits and vegetables storage -- 03 Herbicides: history, classification and genetic manipulation of plants for herbicide resistance -- 04 Nitrogen-fixing plant-microbe symbioses -- 05 Factors influencing farm profitability -- 06 Soil fertility and crop productivity in African sustainable agriculture -- 07 Drought stress tolerant Horse Gram for sustainable agriculture -- 08 -- Essential oils for pest control in Agroecology -- 09 Organic potato farming adoption in Iran -- 10 Crop plant hormones and environmental stress. 330 $aSustainable agriculture is a rapidly growing field aiming at producing food and energy in a sustainable way for humans and their children. Sustainable agriculture is a discipline that addresses current issues such as climate change, increasing food and fuel prices, poor-nation starvation, rich-nation obesity, water pollution, soil erosion, fertility loss, pest control, and biodiversity depletion. Novel, environmentally-friendly solutions are proposed based on integrated knowledge from sciences as diverse as agronomy, soil science, molecular biology, chemistry, toxicology, ecology, economy, and social sciences. Indeed, sustainable agriculture decipher mechanisms of processes that occur from the molecular level to the farming system to the global level at time scales ranging from seconds to centuries. For that, scientists use the system approach that involves studying components and interactions of a whole system to address scientific, economic and social issues. In that respect, sustainable agriculture is not a classical, narrow science. Instead of solving problems using the classical painkiller approach that treats only negative impacts, sustainable agriculture treats problem sources. Because most actual society issues are now intertwined, global, and fast-developing, sustainable agriculture will bring solutions to build a safer world. This book series gathers review articles that analyze current agricultural issues and knowledge, then propose alternative solutions. It will therefore help all scientists, decision-makers, professors, farmers and politicians who wish to build a safe agriculture, energy and food system for future generations. 410 0$aSustainable Agriculture Reviews,$x2210-4429 ;$v15 606 $aAgriculture 606 $aSustainability 606 $aSoil science 606 $aAgriculture 606 $aSustainability 606 $aSoil Science 615 0$aAgriculture. 615 0$aSustainability. 615 0$aSoil science. 615 14$aAgriculture. 615 24$aSustainability. 615 24$aSoil Science. 676 $a338.927 676 $a570 676 $a630 676 $a631.4 702 $aLichtfouse$b Eric$4edt$4http://id.loc.gov/vocabulary/relators/edt 906 $aBOOK 912 $a9910768180903321 996 $aSustainable Agriculture Reviews$91993964 997 $aUNINA