Bread Making: Improving Quality

This very readable and informative book is destined to become a staple reference work for technologists, researchers and students.Food Science and Technology

...useful both for industry and the research community Food Trade Review

Altogether this is a comprehensive treatise on the science of bread-making…it brings together the views and expertise of thirty scientists from all over the world in a truly eclectic presentation. Food Technology (New Zealand)

There has been a wealth of recent research on the complex changes involved in bread making and how they influence the many traits consumers use to define quality. Bread making: improving quality sums up this key research and what it means for improved process control and a better, more consistent product.