baking+biscuit review "Bread"

BREAD – the new book from our publishing house is entirely devoted to bread. The work, which is in English, is divided into various chapters.
Under the heading “Production” it deals with the traditional manufacture of baguettes as well as with the subtleties of modern toast bread production or the basic principles of Chinese “steamed bread”.
The chapter on “Ingredients” is concerned with both the national and the international definition of “whole grain” as well as with the action of enzymes, pre-doughs and fermentation cultures, and presents a raw material in the shape of grape-seed flour that brings new functionalities into bread.
Scientists from Munich, Potsdam, Wädenswil and Bremerhaven present new research projects on the subject of bread and its manufacture in the chapter “Research & Science”, and Michael Kleinert not only presents his bread-aroma wheel but also shows how practical use can be derived from it.
The exciting book is rounded off with company reports in which well-known firms present their latest developments, and an overview of the Europe’s most important bakery products manufacturers.