The Chemistry of Flour and Bread

Abstract

Concentrates on the type and importance of flour proteins by discussing their structure and evaluating their function in bread making. Intends to introduce the reader to some of the complex interactions which take place during the preparation of bread by discussing some of the chemical and physical changes which are involved in bread making. Examines the composition of wheat flour and discusses an explanation of its suitability as a bread‐making flour. Emphasizes the importance of protein type in flour and how these proteins can be identified in flour. Explains the development of the gluten network, essential for the production of bread.

Citation

Patient, D. and Ainsworth, P. (1994), "The Chemistry of Flour and Bread", Nutrition & Food Science, Vol. 94 No. 3, pp. 22-24. https://doi.org/10.1108/00346659410055075