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Bread: The Product

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Technology of Breadmaking

Abstract

The nature and quality characteristics of bread and fermented products are discussed across a range of bread types. The importance of the physical characteristics of bread products in terms of size, shape, colour, crumb structure and textural characteristics are considered along with comments on methods used in the evaluation of bread products. The importance of flavour, aroma and nutritional qualities are reviewed. The individual nature of what constitutes good or the right bread quality are highlighted.

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Authors and Affiliations

  1. BakeTran, Witney, UK

    Stanley Cauvain

  2. International Institute of Agri-Food Security, Curtin University, Perth, Western Australia

    Stanley Cauvain

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  1. Stanley Cauvain
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Cauvain, S. (2015). Bread: The Product. In: Technology of Breadmaking. Springer, Cham. https://doi.org/10.1007/978-3-319-14687-4_1

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