Chapter 12. Bread

  1. Charles W. Bamforth

Published Online: 16 NOV 2007

DOI: 10.1002/9780470995273.ch12

Food, Fermentation and Micro-organisms

Food, Fermentation and Micro-organisms

How to Cite

Bamforth, C. W. (ed) (2005) Bread, in Food, Fermentation and Micro-organisms, Blackwell Publishing Ltd, Oxford, UK. doi: 10.1002/9780470995273.ch12

Editor Information

  1. University of California Davis, USA

Publication History

  1. Published Online: 16 NOV 2007
  2. Published Print: 20 SEP 2005

ISBN Information

Print ISBN: 9780632059874

Online ISBN: 9780470995273

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Keywords:

  • bread production;
  • wheat;
  • gluten;
  • yeast;
  • leavening agents

Summary

This chapter contains sections titled:

  • Flour

  • Water

  • Salt

  • Fat

  • Sugar

  • Leavening

  • Additives

  • Fermentation

  • Dough acidification

  • Formation of dough

  • Leavening of doughs

  • Processing of fermented doughs

  • Baking

  • Bread flavour

  • Staling of bread

  • Bread composition