Campbell, Grant M., Webb, Colin, Owens, G.W. and Scanlon, Martin G. (2012) Milling and flour quality. In: Breadmaking (2nd Edition). Food Science, Technology and Nutrition . Woodhead Publishing, pp. 188-215. ISBN 978-0-85709-060-7Metadata only available from this repository.
Flour quality is vitally important to improvements in breadmaking, and this in turn means that the milling process is critical to bread quality. Even though flour milling is mankind’s oldest continuously practised industry, transformative developments have taken place within the last 15 years that have led to significant implications for breadmaking improvements. After reviewing the modern flour milling process and recent innovations, we examine how flour milling governs flour quality and the technological developments that a mill will employ to holistically integrate process and product. Because research is key to technology developments, a review of some milling research highlights since the last edition is followed by some thoughts on the future of flour milling.
|Item Type:||Book Chapter|
|Subjects:||T Technology > T Technology (General)|
|Schools:||School of Applied Sciences|
|Depositing User:||Cherry Edmunds|
|Date Deposited:||04 Dec 2014 10:21|
|Last Modified:||04 Dec 2014 10:21|
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