94 Rustic (Country-Style) Bread with Pure-Wheat Flour. Yeast-Raised French Bread (Pain Courant). 89 Breadmaking with Levain and with Levain de Pate. 84 PART IV-TRADITIONAL AND SPECIALTY BREAD PRODUCTION. 83 Shelf Life and Taste of Industrially Produced Packaged Breads. 80 Bread Staling and Factors that Influence It. 80 Storage and Staling Effects on Bread Taste. 69 The Effects of Oven Steam on Crust Taste. 67įormation, Coloration, and Degree of Crust Baking and Their Relationship to Bread Taste. 61 PART III-BAKING AND KEEPING QUALITIES OF BREAD AND THEIR RELATIONSHIP TO TASTE. Ħ0 The Effects of Freezing Unbaked and Parbaked Loaves. 57 The Effect of Type and Degree of Paton Development. 55 The Effects of Changes in pH and Residual Sugar Levels. 55 The Influence of Dough Maturation Level. 50 Chapter 6 Dough Maturation and Development. 49 The Relationship of Organic Acids, Mixing Intensity, Dough Oxidation 49 The Identification of Volatile Organic Acids and Their Influence on the Taste of Bread.
40 Evolutionary Changes in the Different Breadmaking Methods. The Influence of Different Breadmaking Methods on Taste. 27 Excessive Oxidation and Its Consequences. Ģ7 Mixing: Dough Production and the Physicochemical Development, Oxidation, and Maturation of Dough. 18 PART II-THE ROLE OF MIXING AND OF YEAST FERMENTATION IN THE CREATION OF BREAD TASTE. 16 Additions to French Bread in Certain Foreign Countries. 15 The Influence of Processing AgentsĪnd the Use of Additives. 3 Technical Characteristics of Breadmaking Flour. xvii PART I-CHARACTERISTICS OF RAW MATERIALS AND DOUGH PRODUCTION. xi James MacGuire Preface to the French Edition vii James MacGuire Working With the Masters. Getting to Know Professor Calvel and Bread.
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