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1、TechnologyofBreadmakingSecondEditionStanleyP.CauvainandLindaS.YoungTechnologyofBreadmakingSecondEditionStanleyP.CauvainLindaS.YoungBakeTran,UKBakeTran,UK97GuinionsRoad39CarpentersWoodDriveHighWycombeBucksHP137NUChorleywoodHertsWD35RNUKUKSPC@baketran.demon.co.ukLSY@ba
2、ketran.demon.co.ukCoverIllustration:BreadVarietiesLibraryofCongressNumber:2006932832ISBN-10:0-387-38563-0e-ISBN-10:0-387-38565-7ISBN-13:978-0387-38563-1e-ISBN-13:978-0-387-38565-5Printedonacid-freepaper.©2007SpringerScience+BusinessMedia,LLC.Allrightsreserved.Thiswor
3、kmaynotbetranslatedorcopiedinwholeorinpartwithoutthewrittenpermissionofthepublisher(SpringerScience+BusinessMedia,LLC.,233SpringStreet,NewYork,NY10013,USA),exceptforbriefexcerptsinconnectionwithreviewsorscholarlyanalysis.Useinconnectionwithanyformofinformationstorage
4、andretrieval,electronicadaptation,computersoftware,orbysimilarordissimilarmethodologynowknoworhereafterdevelopedisforbidden.Theuseinthispublicationoftradenames,trademarks,servicemarksandsimilarterms,evenifthearenotidentifiedassuch,isnottobetakenasanexpressionofopinio
5、nastowhetherornottheyaresubjecttoproprietaryrights.987654321springer.comPrefacetotheSecondEditionThemanufactureofanyprocessedfoodisconstantlyevolvingandbreadmakingisnoexception.Eventhoughbreadhasbeenmadeforthousandsofyearsanditstraditionalformsremainasstrongtodayasth
6、eydidinpasttimes,newideasandnewtechnologiesarebeingdevelopedandadaptedtounderpinmodernproduction.Whilenewtechnologieswillundoubtedlycontinuetodrivedevelopmentsinbreadmaking,itstraditionalbasisshouldnotbeneglected.Increasingdiversityofproductsinpartdrivenbyconsumerdem
7、andwillcontributeheavilytothefutureofbreadmaking.Morefrequenttravelandincreasedglobalcommunicationsexposemanymorepeopletothediversityofbreadproducts.Whatisatraditionalproductinonepartoftheworldisthenovelproductinanother.SincewritingthethefirsteditionoftheTechnologyof
8、Breadmaking,theknowledgebaseonwhichbreadmakingisfoundedhasundergoneconsiderableenlargementandfuelledmanyofthemorerecentproductandpr
