Robinson.'s Topics in mathematical physics PDF

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The last disadvantage listed is one of continual debate which has been constantly fuelled by the detractors of the CBP without any real understanding of the processes by which bread flavour is developed. The basis of bread crumb flavour development was discussed in Chapter 1, and while undoubtedly linked with the length of bulk fermentation time, in these days of predominantly notime doughs, is probably more likely to be affected by ingredient additions and crust formation. If increased flavour is required in bread crumb made by the CBP, then the use of a sponge or a flour brew is recommended.

In the dough insufficient bulk time gives one which is 'underfermented' and will exhibit a tough, rubbery gluten, not easily given to being moulded and which, in tum, will yield loaves of small volume, a dense cell structure and firm crumb. Too long a bulk time will result in the dough becoming 'overfermented', readily giving up its gas at the slightest touch and liable to collapse under its own weight. Should bread be made from such a dough it is likely to have a poor shape, although with adequate volume, and an irregular cell structure, frequently with large holes.

The consumption of bread and other cereal-based products continues to make a significant contribution to human dietary needs throughout the world, and so its continued or increased consumption should be encouraged. Conclusions The manufacture and consumption of bread is global and products are even made for consumption in space. The use of wheat and other grains for the production of bread has a long history in many parts of the world. In some countries the use of wheat to provide a basic and staple food has a shorter history but has become quickly and clearly established.

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