Chapter 56. Water Properties in Bread Produced with an Innovative Mixer

  1. Dr. David S. Reid President3,
  2. Dr. Tanaboon Sajjaanantakul4,
  3. Dr. Peter J. Lillford5,
  4. Dr. Sanguansri Charoenrein6
  1. E. Curti1,
  2. E. Vittadini1,
  3. A. Di Pasquale1,
  4. L. Riviera2,
  5. F. Antoniazzi1,
  6. A. Storci2

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch56

Book Title

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Additional Information

How to Cite

Curti, E., Vittadini, E., Di Pasquale, A., Riviera, L., Antoniazzi, F. and Storci, A. (2010) Water Properties in Bread Produced with an Innovative Mixer, in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (eds D. S. Reid, T. Sajjaanantakul, P. J. Lillford and S. Charoenrein), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958193.ch56

Editor Information

  1. 3

    Department of Food Science and Technology, University of California, Davis, California, USA

  2. 4

    Kasetsart University, Thailand

  3. 5

    Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK

  4. 6

    Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Author Information

  1. 1

    Food Science and Technology, Department of Industrial Engineering, University of Parma, Parma, Italy

  2. 2

    Storci Spa, Lemignano di Collecchio (PR), Italy

Publication History

  1. Published Online: 14 MAY 2010
  2. Published Print: 11 JUL 2010

ISBN Information

Print ISBN: 9780813812731

Online ISBN: 9780470958193

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CHAPTER TOOLS

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Keywords:

  • bread produced with innovative mixer - water properties;
  • innovative dough-making process - white bread staling;
  • standard dough maker (standard bread, SB) and innovative dough maker (innovative bread, IB);
  • bread quality and stability affecting factors - formulation and storage conditions;
  • bread formulation and production;
  • bakmix mixing process - shorter processing time;
  • innovative mixer effect - white bread water properties and staling

Summary

This chapter contains sections titled:

  • Abstract

  • Introduction

  • Materials and Methods

  • Results and Discussion

  • Conclusions

  • References

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