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Trends in science of doughs and bread quality

Abstract:

Traditionally, bread has been a staple food worldwide, but in the last decade, global societal and economical changes have prompted substantial changes in the concept of bread. Conventional bread, which comes from mixing flour, water, salt, and yeast, followed by fermentation and baking, has undergone many variations regarding ingredients and process. Nowadays, bread is more than an appealing food; healthiness is also part of the picture, where food goes beyond nutrition. This chapter gives an overview of the science of bread-making regarding the ingredients and process, as well as the alternative ingredients used currently, based on their contribution to the technological and sensory quality of bread and their role in human nutrition and health.