Citation
Preedy, V.R., Watson, R.R. and Patel, V.B. (2012), "Flour and Bread", Nutrition & Food Science, Vol. 42 No. 2, pp. 131-131. https://doi.org/10.1108/nfs.2012.42.2.131.1
Publisher
:Emerald Group Publishing Limited
Copyright © 2012, Emerald Group Publishing Limited
With the interest in various types of breads with both health problems like intolerance to gluten and wheat as well as a taste for a wider variety of breads this book provides excellent information to anyone involved in producing breads.
The book is divided into two sections:
- 1.
Section 1 on flour and breads.
- 2.
Section 2 on fortification of flour and breads and their metabolic effects.
I found it fascinating to consider the various types of flour that could be made plus ways of fortifying breads. Not only is this book essential reading for any students but will provide a wealth of ideas for any specialist and artisan bakers.