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1
Miller, Laura. "Crucial Bread." ScholarWorks@UNO, 2008. http://scholarworks.uno.edu/td/658.
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Peters, Arisa Shibagaki. "Bread and Washoku| Unveiling Japanese Identity Through the Necessity of Bread Baking." Thesis, Indiana University, 2018. http://pqdtopen.proquest.com/#viewpdf?dispub=10686789.
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The purpose of my research is to understand the meaning behind Japanese bread among Japanese people. Although bread is not something native to Japan, the Japanese have for over five hundred years made improvements to bread so it would become palatable to themselves. In the end Japanese people succeeded in creating bread specific to Japan— “Japanese bread”. However, because Japanese bread has been generated specifically for the Japanese, it is not something common in rest of the world. This fact makes it difficult for the Japanese living abroad to obtain Japanese bread amid increasing globalization.
Material collected between February and September 2015 during fieldwork conducted among Japanese people in San Diego, CA, for this study, reveals that most people have begun baking Japanese bread on their own as a result of seeking the bread that can satisfy their appetites. Even though everyone has different motives and goals for bread baking, Japanese women specifically share common features in their baking. Japanese bread baking is not simply for indulging their appetite for Japanese bread but for fulfilling a role as Japanese women. Viewed from the understanding of the traditional notion of “good wives, wise mothers” representing self-sacrifice and devotion to family, Japanese wives and mothers make an effort to learn and bake bread to feed the best food to their families.
A larger aim of this research is to contribute to the field of folklore, especially the study of material culture. The study of foodways and other genres of material culture share the directions and theories of folklore scholarship. Different from other genres of material culture showing the individuals’ identity through subcultural objects, scholars in food studies tend to address staple foods as a source of symbolism in a given culture and the emergence of a cultural identity or a group’s identity through such food. To expand this tradition, I have shown the intimate connection between the Japanese and bread as non-staple food of the Japanese in the individual level by interpreting individuals’ raw voices gathered during fieldwork.
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Lin, Rebecca Y. (Rebecca Yi-chia). "Gluten-free bread : characterization and development of pre- and post- baked gluten free bread." Thesis, Massachusetts Institute of Technology, 2014. http://hdl.handle.net/1721.1/89971.
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Thesis: S.B., Massachusetts Institute of Technology, Department of Materials Science and Engineering, 2014.Cataloged from PDF version of thesis.
Includes bibliographical references (pages 35-37).
The study was conducted to characterize the effects of xanthan gum on gluten-free bread formulations. An improved gluten-free flour blend consisting of brown rice flour, quinoa flour, and sorghum flour was used with the aim of developing a gluten-free bread formulation comparable to traditional gluten-based bread and commercial gluten-free bread mix. Rheological measurements were taken to analyze the effects of xanthan gum on pre-baked dough formulations. Higher concentrations of xanthan gum were found to decrease the loss factor thus strengthening the elastic properties of the dough, elongating the linear viscoelastic region and increasing the viscosity of the dough. Furthermore, the xanthan gum samples were not independent of frequency and the loss factor decreased as frequency increased. Porosity of samples was also analyzed using imaging technology to determine the average pore size. Pore size increased as xanthan gum concentration increased indicating the ability for xanthan gum to retain gas during the proofing stage before baking. It was concluded that xanthan gum was necessary for a loaf with nice crumb texture, loaf color, and moisture content though different than gluten-based and commercial brand gluten-free bread mix. 0.3% xanthan gum concentration provided the most desirable post-baked crumb texture, loaf volume, and moisture content
by Rebecca Y. Lin.
S.B.
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Ng, Shen Kuan (Trevor Shen Kuan). "Extensional rheology of bread dough." Thesis, Massachusetts Institute of Technology, 2006. http://hdl.handle.net/1721.1/38267.
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Thesis (S.M.)--Massachusetts Institute of Technology, Dept. of Mechanical Engineering, 2006.Includes bibliographical references (p. 99-107).
We investigated the extensional properties of wheat flour dough on the Filament Stretching Rheometer (FISER), in which the sample approaches uniform uni-axial extension flow at a constant strain rate over a large portion of the experiment, thereby allowing us to directly probe the transient material function characterizing the behavior of dough in extension. The large dynamic range of this Rheometer permitted us to investigate the visco-elastic nature of the dough well into the baking/proofing range. Special experimental protocols and modifications to the rheometer fixtures were designed and built to overcome problems in sample preparation. Parameters such as water content, base flour type and mixing conditions were varied to determine their respective effects on the extensional properties. Ultimately we would like to develop a constitutive equation describing the evolution of stress during extension and arrive at a model for the stability against rupture in these doughs.
(cont.) This will form the basis for developing protocols to map results from the true uni-axial extension experiments onto empirical measurements obtained from existing and widely utilized industrial standard testing devices. As an example in this first stage, we focused on the Mixograph, which is a widely accepted method of testing dough in the food industry, and considered how its output can be related to the true material functions generated in filament stretching rheometry.
by Shen Kuan Ng.
S.M.
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Trinh, Linda. "Gas cells in bread dough." Thesis, University of Manchester, 2013. https://www.research.manchester.ac.uk/portal/en/theses/gas-cells-in-bread-dough(617b6c1d-273a-4223-a3f3-090d75ed7d0e).html.
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Gas cells make up a significant proportion of bread’s volume and are responsible for a number of bread’s characteristics, making their size distribution throughout bread an important quality parameter. The number and size of cells affect the texture and volume of bread, the quantity of sauce mopped up, and how bright the bread appears. Gas cells are incorporated into bread dough during mixing and manipulated throughout the breadmaking process to obtain the desired cellular structure. Due to the fragile nature of bread dough, obtaining accurate quantitative data on its cellular structure is challenging. This thesis investigates the cellular structure of bread, as well as assessing the effect of sugar during breadmaking. Magnetic resonance imaging (MRI), microscopy and X-ray computerised tomography (X-ray CT) have been used throughout research in bread dough to visualise dough’s cellular structure. A non-destructive and non-invasive method giving a high resolution is X-ray CT, in particular when using a synchrotron light source. However, time on a synchrotron beamline is highly competitive, and can require applications more than two years in advance. Running costs of experiments from a synchrotron beamline are also high. This thesis details an alternative X-ray set-up to accurately visualise dough’s cellular structure using a conventional and therefore more easily accessible X-ray source. Three X-ray CT experiments were conducted to investigate dough’s cellular structure throughout mixing, during proving and in different sugar content doughs. The resolution of the scans varied from 7-11 µm. Industrial bread dough mixing is often conducted at a high pressure initially to improve oxygen availability, followed by a period of partial vacuum to favourably manipulate the cell size distribution. Using X-ray CT, dough cell size distribution was measured at different points throughout pressure-vacuum and constant pressure mixing. A simplified population balance model was fitted to the measured cell size distributions and the validity of the assumptions within the simplified model explored. It was shown that the dynamic changes in the cell size distribution within bread dough could be accurately measured during pressure step change mixing with a non-synchrotron X-ray source. Pressure-vacuum mixing was shown to give a finer cell distribution than constant pressure mixing and the observed decrease in cell number density was found to be much more short lived than the decrease in cell size. The model was found to provide a reasonably accurate characterisation of pressure-vacuum mixing. X-ray CT was also used to monitor dough’s changing cellular structure during proving by taking scans every 5 minutes over 145 minutes. Dough voidage increased from 3% to 66%, resulting in a volume increase from 544 mm3 to 1293 mm3. Cell growth was quickest between 40 and 140 minutes, where a steady increase in volume and significant changes in the cell structure occurred. A change in voidage distribution was observed, with greater proportions of gas located in larger cells over time. In addition, over the course of proving cell numbers dropped, a 156-fold increase in mean cell volume occurred, and mean cell Feret shape increased from 1.59 to 1.91. This in-situ method of X-ray imaging of bread dough provides higher resolution images than comparable data from conventional X-ray sources. In addition, the method has proved to be effective in obtaining high resolution and high contrast 3D images of the cellular structure of dough. This technique will help those wanting to investigate cellular changes in the dough dynamically, but without the waiting time and applications that are required with synchrotron X-rays. On investigating the effect of sugar during breadmaking, sugar was found to increase the gas free dough density and dough voidage, change the dough’s rheology, increase its proving time and produce denser bread. Application of a population balance model on the experimental results indicate that the decrease in steady state voidage as the sugar content increases is a result of an increase in disentrainment. This was reflected in the X-ray CT of sugared vs. non-sugared doughs through fewer and smaller cells present in sugared doughs. This is likely to be a result of a weaker dough structure, making cell rupture more likely. The Chorleywood Bread Process (CBP) is used industrially worldwide for the production of bread in less time and using inferior ingredients compared to the traditional bulk fermentation process, making it more cost effective. These results show that simply extending the pressure vacuum mixing used for the production of standard bread loaves in the CBP to sugared doughs should be avoided as aeration of sugared doughs differs to non-sugared doughs. The results suggest that to do so would be detrimental to the product quality.
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Whitney, Kristin Lynn. "White Bread and Whole Wheat Bread: Comparison of End-Product Quality, Starch Characteristics and Nutritional Quality." Thesis, North Dakota State University, 2012. https://hdl.handle.net/10365/26850.
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Wheat, an important crop in North Dakota and the United States, is often used for bread. Health
concerns related to chronic diseases have caused a shift towards consumption of whole wheat bread.
This research investigated the differences between white and whole wheat bread related to the endproduct
and nutritional quality. Flours were milled from Glenn grown in Casselton in 2010, and Barlow,
Glenn and Prosper grown in Casselton in 2012. White and whole wheat flours and breads were evaluated
for chemical composition, baking quality by AACC method 10-09.01 and estimated glycemic index (eGI)
by the Englyst assay. Whole wheat breads had significantly (P<0.05) lower loaf volumes than white
breads. Whole wheat breads had significantly (P<0.05) higher mineral, protein and phenolic acid
contents, as well as, significantly (P<0.05) lower eGI. Overall, several factors in the whole wheat bread
composition can be found to affect the quality and starch hydrolysis.
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Miñarro, Vivas Begoña. "Development of gluten-free bread formulations." Doctoral thesis, Universitat Autònoma de Barcelona, 2013. http://hdl.handle.net/10803/116216.
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Los celíacos no toleran el gluten, la principal proteína presente en el trigo, el centeno y la cebada, que da a la masa las propiedades viscoelásticas necesarias para desarrollar produc-tos panificables de buena calidad. Su ausencia en pan sin gluten, resulta en pastas líquidas en lugar de masas, originando panes con una textura quebradiza, color pálido y, en general, una calidad pobre. Han sido numerosos los estudios realizados en los últimos años, proban-do potenciales nuevos ingredientes y complejas formulaciones que permitieran imitar la funcionalidad del gluten y desarrollar panes sin gluten lo más similares posibles a los de trigo.
En esta tesis se han estudiado la proteína unicelular, harinas de leguminosas y el suero de quesería, como potenciales fuentes proteicas para mejorar las características del pan sin gluten. Se realizaron pruebas preliminares para conseguir una formulación de pan sin gluten básica y optimizar su proceso de fabricación. En el primer estudio, se añadió proteína uni-celular a las formulaciones basadas en almidón, almidón-vegetal y harina, con el objetivo de aumentar el contenido proteico del pan. La inclusión de proteína unicelular causó una dis-minución de las pérdidas por cocción, un aumento de la dureza y el oscurecimiento del co-lor de la corteza y la miga. En un segundo estudio, se compararon cuatro harinas de legumi-nosas (harina de garbanzo, aislado de proteína de guisante, harina de germen de garrofín y harina de soja), con el objetivo de sustituir la harina de soja, debido a su alta alergenicidad. El pan elaborado con germen de garrofín presentó el menor volumen específico y la dureza más alta. Los panes de garbanzo mostraron las mejores características panarias y, en gene-ral, un buen perfil sensorial, aunque su sabor disminuyó la preferencia del consumidor. Tan-to la harina de garbanzo como el aislado de proteína de guisante podrían ser una alternativa prometedora a la harina de soja. En un tercer estudio se evaluó el efecto de la sustitución del agua y/o la harina de soja por suero líquido de quesería en pan sin gluten. La combinación de suero fresco o madurado y soja aumentó la viscoelasticidad de la masa y disminuyó el volumen específico del pan. Los panes preferidos por los consumidores fueron los elabora-dos con agua o suero madurado y sin soja, probablemente debido a su esponjosidad y color. En resumen, se han conseguido mejoras específicas en las características panarias y sensori-ales del pan sin gluten mediante la investigación de potenciales fuentes proteicas sin gluten.
Finalmente, el último estudio de esta tesis demuestra que la metodología NIRS puede pre-decir con exactitud el contenido de gluten en harinas y masas. Sin embargo, no debe ser considerada como un método fiable para determinar la contaminación de gluten en produc-tos sin gluten.Celiac patients cannot tolerate gluten, the protein from wheat, rye and barley that gives to dough the viscoelastic properties required to develop bakery products of good quality. Its lack results in liquid batter rather than dough, yielding breads with a crumbling texture, pale colour and poor mouth-feel. Many studies have been carried out in the last years, testing potential ingredients and complex formulations with the aim of reproducing gluten functionality and developing gluten-free breads as similar as possible to wheat ones. In this thesis, unicellular protein, legume flours and cheese whey have been studied as potential protein sources to improve gluten-free bread characteristics. Preliminary trials were performed to develop basic gluten-free formulations and optimize the bread making process. In the first study, starch, starch-vegetable and flour based formulations were prepared, and unicellular protein was added to increase bread protein content. Inclusion of unicellular protein caused a decrease in bake loss, an increase in hardness and a darkening of crumb and crust color. In a second study, four formulations prepared with legume protein sources (chickpea flour, pea protein isolate, carob germ flour and soya flour) were compared, with the aim of substituting soya flour. Carob germ flour bread presented the lowest specific volume and the highest hardness. Chickpea bread exhibited the best baking characteristics and, in general, good sensory behaviour, although its taste decreased consumer preference. Both chickpea flour and pea protein isolate could be promising alternatives to soya flour, due to its high allergenicity. A third study was performed to evaluate the effect of water and/or soya substitution by fresh and ripened liquid cheese whey in gluten-free bread. Combination of ripened or fresh whey and soya flour increased batter visco-elasticity and decreased bread specific volume. Breads with water or ripened whey and without soya were the most preferred by consumers, probably due to the softest texture and colour. In summary, specific improvements in gluten-free bread baking and sensory characteristics have been achieved during this research on gluten-free protein sources. Finally, the last study included in this thesis demonstrates that NIRS methodology can predict accurately the concentration of gluten content in flours and batters. However, it should not be considered as a reliable method for determining gluten content contamination in gluten-free products.
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Ghani, Maaruf Abd. "Effect of processing on bread quality." Thesis, University of Nottingham, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.430228.
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Ari, Akin Pervin. "Chemically leavened gluten free sorghum bread." Thesis, Kansas State University, 2017. http://hdl.handle.net/2097/35740.
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Master of ScienceDepartment of Grain Science and Industry
Rebecca A. Regan
Sorghum is unique in terms of its resistance to drought and heat and is grown and consumed around the globe. Moreover, sorghum does not contain gluten and has potential in the gluten-free market. A blend of non-wheat flour, starch and hydrocolloid typically provide the structure of gluten-free products. Most research on sorghum bread uses a yeast leavened process, HPMC gum, rice flour and corn, potato, or tapioca starch. Little is known about the functionality or interactions of different starches and hydrocolloids in sorghum batter. The objectives of this study were to examine starch-hydrocolloid interaction in chemically leavened gluten free sorghum bread; to evaluate the effects of different ingredients on gluten free bread quality made with sorghum flour: starch (tapioca starch, rice flour and potato starch): hydrocolloid (HPMC, locust bean gum and xanthan) and to develop a chemically leavened gluten free sorghum bread method. Bread was baked as pup loaves. Volume index was measured using the AACCI Method 10-91.01 template, crumb grain was evaluated using the C-Cell Imaging System and texture was determined with the TA.XT Plus Texture Analyzer. The base formula was commercial sorghum flour, water, starch, hydrocolloid, sugar, salt, shortening and double acting baking powder. Sorghum flour: starch (tapioca starch, rice flour and potato starch) ratios of 70:30, 80:20 and 90:10 were tested. Loaves containing all levels of rice flour had the same volume index (~165) as 100% sorghum flour (168) while all levels of tapioca starch and potato starch produced significantly smaller loaves (~150). The ratio of 90% sorghum flour and 10% starch (tapioca starch, rice flour and potato starch) was selected. The type and level of hydrocolloid significantly impacted loaf volume, grain and texture. Starch-hydrocolloid combinations which produced the best loaves were tapioca starch + 3% HPMC, rice flour + 3% xanthan and potato starch + 4% xanthan. Following initial optimization experiment, egg ingredients, fat, baking powder and water were added and evaluated individually to develop an optimized formulation. In general, addition of egg ingredients, shortening and oil did not improve the overall quality of sorghum based bread and were not added to the formula. However, emulsified shortening was effective. The best level of emulsified shortening was determined to be 3% for the breads with sorghum flour: tapioca starch or sorghum flour: potato starch and 5% for bread made with sorghum flour: rice flour. The best baking powder (SALP and MCP) levels were 5, 8 and 5% for sorghum flour: tapioca starch bread, sorghum flour: rice flour bread and sorghum flour: potato starch bread, respectively. Optimum levels of water for sorghum flour: tapioca starch bread, sorghum flour: rice flour bread, and sorghum flour: potato starch bread were 120, 110 and 120%, respectively. This research showed that different starch sources have different interactions with other ingredients in chemically leavened sorghum based gluten free bread.
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Fleming, Jeffrey M. "Eucharistic bread what is the matter? /." Theological Research Exchange Network (TREN), 1998. http://www.tren.com.
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Paton, Joe Bramwell. "Energy utilisation in commercial bread baking." Thesis, University of Leeds, 2013. http://etheses.whiterose.ac.uk/4666/.
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The aim of this project was to benchmark energy utilisation of bread manufacturing and to provide methodologies and results with the aim of improving efficiency in commercial bakeries. The bread industry is an important provider of staple food products across the world. Owing to the large energy use in bread manufacturing, bakeries have come under increased scrutiny to reduce their environmental impact. The proving process exposes dough to heat and humidity in order to encourage yeast activation. Provers (responsible for 5 % of carbon emissions in bakeries) are over-engineered to the extent that energy costs impact upon performance. The industry standard practices that use large volumes of airflow to maintain food safety have not been scientifically justified. Experimentally validated Computational Fluid Dynamics (CFD) simulations showed the residence time distribution profiles for different numbers of air changes. The results have indicated that it is possible to reduce airflow by 33 % and electricity demand by over 70 %. A system-level thermodynamic analysis was developed in order to measure and model heat streams in industrial bread ovens. The model was subjected to a sensitivity analysis to ensure the calculations could be trusted to give suitably accurate results. A number of measurement techniques were employed and the methodology was designed to increase the potential for industry-wide use to assess the efficiency of ovens. The results showed that between 40 and 49 % of heat is wasted in industrial ovens. The model has been successfully distributed to industry. Experimental measurements of heat transfer for a range of regimes used in baking ovens were undertaken. The results were validated by previous correlations published in literature. Investigation focussed on three particular novel research areas. Firstly, comparisons between nozzle types showed that rows of circular jets could be approximated as slot nozzles for mean heat transfer. Secondly, the ratio of convective to radiative heat transfer was investigated. Thirdly, the prevalence of secondary peaks in local heat flux profiles was compared for two nozzle sets. These unique results can be used to help design baking ovens with energy efficient operating conditions.
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El-Khoury, Aniss Adib. "Shelf-life extension studies on pita bread." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp03/MQ50762.pdf.
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El-Khoury, Anis Adib. "Shelf-life extension studies on pita bread." Thesis, McGill University, 1999. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=21547.
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In this research, three alternative approaches to chemical preservatives to extend the mold free shelf-life and quality of pita bread were investigated namely: Modified Atmosphere Packaging (MAP) involving gas packaging, oxygen absorbents technology and ethanol vapor generators, high pressures, and direct and indirect heating.Gas packaging using 60%CO2 (balance N2) inhibited the growth of Aspergillus niger and Penicillium notatum from 3d (pita bread packaged in air) to 35d at ambient temperature. A longer extension in shelf-life (42d) was possible using an Ageless oxygen absorbent or a Freshmax oxygen absorbent label in conjunction with gas packaging.
Similar results were obtained with 2G--4G sachets of Ethicap, and 100--200S sachets of Negamold, a dual functional oxygen absorbent-ethanol vapor generator.
High pressures (30--400MPa) used to inhibit mold growth, resulted in delamination of the packaging film and textural changes to the pita bread.
Other alternatives, such as direct heating and microwave processing had a minimal effect in increasing the shelf-life of pita bread. (Abstract shortened by UMI.)
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Erlebach, Christopher B. "Bubble heterogeneities in bread, caused by sheeting." Thesis, University of Cambridge, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.246474.
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Campbell, Grant M. "The aeration of bread dough during mixing." Thesis, University of Cambridge, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.302951.
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Van, der Graaf John E. "Isolation, purification and characterisation of a novel Mâ†r 50k wheat protein." Thesis, University of Reading, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.343324.
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Elakhame, Kate A. "Quality attributes of breads made from wheat-millet composite flours fortified with vital wheat gluten." Thesis, This resource online, 1991. http://scholar.lib.vt.edu/theses/available/etd-08142009-040405/.
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MAIHARA, VERA A. "Aplicacao do metodo de analise por ativacao em neutrons a determinacao multielementar de amostras de alimentos." reponame:Repositório Institucional do IPEN, 1985. http://repositorio.ipen.br:8080/xmlui/handle/123456789/9254.
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Made available in DSpace on 2014-10-09T12:25:20Z (GMT). No. of bitstreams: 0Made available in DSpace on 2014-10-09T14:03:15Z (GMT). No. of bitstreams: 1 02289.pdf: 2031136 bytes, checksum: 2465edcd4250346558369b29fc6c8bf3 (MD5)
Dissertacao (Mestrado)
IPEN/D
Instituto de Pesquisas Energeticas e Nucleares - IPEN/CNEN-SP
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Kirby, Ratia. "The Effects on Gluten Strength and Bread Volume of Adding Soybean Peroxidase Enzyme to Wheat Flour." Thesis, Virginia Tech, 2007. http://hdl.handle.net/10919/33375.
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Soy peroxidase enzyme obtained from isoelectic precipitation procedures was added to all-purpose flour (APF) to assess its effects on the rheological properties and consumer acceptability of yeast bread. A pH 4.8 isoelectrically precipitated fraction from soybeans was used because it produced the most precipitate and had about the same peroxidase activity as the other fractions. Gluten strength was determined using a farinograph for seven treatment groups: control (all-purpose flour), bread flour, all-purpose flour + soy flour, bread flour + soy flour, all purpose flour + pH 4.8 precipitate, all-purpose flour + 15 mg soybean peroxidase, and all-purpose flour + 25 mg soybean peroxidase. Four types of yeast bread were baked for loaf volume determination, texture analysis, and consumer acceptability: a control loaf using only all-purpose flour, a reference loaf using all bread flour, a loaf with all purpose flour + whole soy flour, and a loaf with all-purpose flour + pH 4.8 soy precipitate.
The APF+soy flour, bread flour, bread flour + soy flour, and the APF + pH 4.8 precipitate produced an improvement in the gluten strength and mixing tolerance compared to the control (p<0.05). However, the improvement by the addition of the pH 4.8 precipitate cannot be attributed to the peroxidase enzyme because peroxidase needs hydrogen peroxide as a substrate and no hydrogen peroxidase could be added to the farinogragh; therefore, it was concluded that the increase in gluten strength produced by the pH 4.8 soy precipitate was due to an unknown component present in the pH 4.8 fraction. No significant differences (p<0.05) were found in crumb or crust texture for any of the treatment groups. The addition of pH 4.8 precipitate to APF significantly decreased (p<0.05) loaf volume compared to bread made from bread flour. The results from sensory analysis showed there was no difference in preference for any of the breads. This study showed no conclusive evidence that peroxidase enzyme improved gluten strength or loaf volume of yeast bread, but further research is warranted.Master of Science
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Kim, Dongsun. "The bread for today and the bread for tomorrow : the ethical significance of the Lord's Supper in the Korean context." Thesis, University of Edinburgh, 1994. http://hdl.handle.net/1842/30353.
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The Bible reveals that the goal of God's saving acts is to establish a new society. And the desire of His people for a new society is manifest through their common sharing of food in His presence: moreover the table community is eschatologically opened to the messianic kingdom as it is frequently envisaged as a heavenly banquet. The meal has been recognised as a powerful language for the people not only in relation to one other but also in relation to God: it suggests strong ethical implications as well. The purpose of this work is (i) to discuss how the meal tradition in the particular context of Korea is to be reinterpreted in terms of main themes in the biblical meal tradition and (ii) to contribute some suggestions concerning theology and practice of the Lord's Supper which the Korean church, as a particular church, should share with the universal Church. This dissertation examines the meal tradition in the Bible (Part One), that of the Korean minjung (Part Two), and the understanding of the Lord's Supper within the Korean Church (Part Three). Part One (i) sees that numerous meal traditions, affiliated with the exodus event in the Old Testament and the Jesus event in the New Testament, have been reinterpreted as an all-important means for the formation of theology as well as for the transformation of a community, and (ii) argues that each of these natural meals reflects its own particular social situation and has been developed through the process of its historicisation in the light of salvation history. Part Two, by looking at the minjung's table-fellowship experiences in their own social, religious, and cultural lives, tries to find points of contact between the biblical and minjung tradition.
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Sevenou, Olivier. "Starch : its relevance to dough expansion during baking." Thesis, University of Nottingham, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.250474.
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Marchant, John S. "History of baking technology, 1870-1995." Thesis, London South Bank University, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.271760.
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Demirekler, Pinar. "Optimization Of Microwave-halogen Lamp Baking Of Bread." Master's thesis, METU, 2004. http://etd.lib.metu.edu.tr/upload/12605074/index.pdf.
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The main objective of this study was to optimize the processing conditions of breads baked in halogen lamp-microwave combination oven by using response surface methodology. It was also aimed to construct neural network models for the prediction of quality parameters of bread as a function of processing conditions.
Different baking time and power combinations were used in order to find the optimum baking conditions of bread in halogen lamp-microwave combination oven. The independent variables were the baking time (4, 4.5, 5, 5.5, and 6 min), power of upper and lower halogen lamps (40, 50, 60, 70, and 80%), and power of the microwave (20, 30, 40, 50, and 60%). As control, breads baked in conventional oven at 200ºC for 13 min were used. The measured quality parameters were the weight loss, color change, specific volume, porosity, and texture profile of the breads. Baking time, upper halogen lamp power, and microwave power were found to be significant on affecting most of the quality parameters. On the other hand, lower halogen lamp power was found to be an insignificant factor for all of the responses. For the optimization process, Response Surface Methodology (RSM) was used. The optimum baking conditions were determined as 5 min of baking time at 70% upper halogen lamp power, 50% lower halogen lamp power, and 20% microwave power. Breads baked at the optimum condition had comparable quality with conventionally baked ones. When halogen lamp-microwave combination oven was used, conventional baking time of breads was reduced by 60%. Artificial neural network models were developed for each of the quality parameters in order to observe the effects of the baking time and different oven conditions on the quality of the breads. High regression coefficients were calculated between the experimental data and predicted values showing that this method is capable in predicting quality parameters of breads during halogen lamp-microwave combination baking. In addition, the results were comparable to the RSM study.
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Zubaidi, Akhmad. "Growth and yield of durum and bread wheat." Title page, contents and summary only, 1996. http://web4.library.adelaide.edu.au/theses/09A/09az93.pdf.
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Bibliography: leaves 148-160. A series of experiments was conducted to examine the growth and nutrient uptake of durum and bread wheat at a number of sites in South Australia. The experiments examined response to water stress, the pattern of root and shoot growth, soil water extraction and nutrient uptake among a range of adapted bread wheat and durum wheat cultivars.
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Sroan, Baninder Singh. "Mechanism of gas cell stability in bread making." Diss., Manhattan, Kan. : Kansas State University, 2007. http://hdl.handle.net/2097/338.
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Lin, Hsing-I. "Using enzymes to improve frozen-dough bread quality." Thesis, Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/554.
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Ayoub, Micheline. "Nitrogen management for bread wheat production in Quebec." Thesis, McGill University, 1992. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=69574.
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The effect of level and timing of nitrogen (N) fertilizer application on grain yield (YLD), grain protein (GPC), and breadmaking ability of four hard red spring wheat cultivars and on soil residual nitrate was investigated. Nitrogen fertility caused an increase in YLD, lodging, several yield components, GPC, and breadmaking quality and caused a reduction in N harvest index and grain ash, and N use efficiency (NUE) resulting in an increase in soil residual NO$ sb3$-N. Split N application reduced lodging, tillers and spikes m$ sp{-2}$ and caused an increase in grain weight, GPC, loaf volume and NUE. Grain yield increases were largely due to increases in the grain spike$ sp{-1}$ and tillers n$ sp{-2}$. Absolute protein content was found to be critical in determining GPC. Cultivars showed plastic responses to N. Despite its high YLD and flour yield, Hege 155-85 may be risky to produce because of its high dependence on N. Mineralization of N occurred during winter. Marked differences existed between the sites.
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Hurford, David Ronald. "Daily Bread : evangelical beliefs and identities through place." Thesis, Queen Mary, University of London, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.414410.
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Robinson, Simone. "Fungal xylanases : purification, characterisation and bread improving properties." Thesis, University of Reading, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.299307.
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Campana, Audrey. "A marketing plan for an artisan bread bakery." Click here to view, 2010. http://digitalcommons.calpoly.edu/agbsp/11/.
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Thesis (B.S.)--California Polytechnic State University, 2010.Project advisor: Jacky L. Coon Eshelby. Title from PDF title page; viewed on Mar. 24, 2010. Includes bibliographical references. Also available on microfiche.
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Long, Kristine A. "Acceptance of bread with partial replacement of wheat bread flour by potato products in selected regions of the USSR and USA." Diss., Virginia Tech, 1991. http://hdl.handle.net/10919/39774.
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The purpose of this research was to incorporate a potato product into bread as a partial replacement for wheat flour and to describe a collaborative process for the development of bread products in three Soviet communities. Six potato flake breads and six cooked-mashed potato breads, with and without added gluten, were evaluated in a pilot study. Consumer acceptance scores indicated no significant differences among the twelve bread products. Four bread products, 29% and 45% cooked-mashed potato breads without added gluten, 15% potato flake bread with added gluten, and a 100% wheat flour bread, were selected for objective measurements, descriptive sensory evaluation, and central location acceptance testing.
The four breads were not significantly different in the objective measurements of standing height, percent protein and amino acid content The three potato breads had the highest moisture percent loss on day 1. Texture analysis indicated the 45% bread had the highest texture measurements from the day of baking through day 4. The control "rapid" bread had the lowest analysis of freshness measurements. Staling, as measured by differential scanning calorimetry, indicated the potato breads had significantly reduced staling rates when compared to 100% wheat flour bread.
Eleven trained panelists judged ten characteristics of the control and potato breads. The panelists perceived the potato breads to be more moist than the control. The other sensory characteristics of the control and potato breads were judged as similar.
Central location acceptance testing in Alaska and the Soviet Far East indicated that the potato breads were acceptable and consumers indicated they would buy the breads if they were available. Across all locations the locally purchased control bread was liked significantly less than the potato breads.
A collaborative process was designed for development of food products in Soviet and Alaskan communities.Ph. D.
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Mtazu, Pauline Sibusisiwe. "Evaluating remuneration and reward systems at lobels bread, Zimbabwe." Thesis, Nelson Mandela Metropolitan University, 2009. http://hdl.handle.net/10948/1136.
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To gain workforce support and commitment, organisations should offer remuneration and rewards that are internally and externally equitable, as inequity in remuneration is the source of employee discontent and turnover. To succeed, organisations have to communicate the total value of rewards allocated to employees. Communication is the foundation of reward management and organisational success. Communication helps employees to understand that the rewards they receive are worth having. Remuneration and rewards communicate the value that organisations place on their employees. To deliver the proper messages, remuneration objectives and strategies should be aligned with the overall business strategy of the organisation. Alignment enables organisations to deliver the right type of rewards to the right people, at the right time, and for the right reasons. The only way the organisation can deliver the correct reward and remuneration, is to implement a total reward system together with a total pay system. Effective total pay system covers base pay, skills and competency pay, variable performance pay, recognition, and benefits. Total reward system cover investment in people, development and training, performance management, and career management. To motivate and retain employees, and to improve organisation’s profitability, a right mix of total pay and total rewards should be made available to employees as employees’ needs differ. With this information, an empirical study was developed and conducted at Lobels Bread in Zimbabwe. The results of this survey indicated that Lobels Bread uses traditional base pay system and benefits as a way of motivating and retaining its employees. This pay system seems to be insufficient to motivate and retain employees. To motivate and retain employees, the company should implement a total reward system, which includes total pay system, investment in people, career enhancement, open communications, involvement, and performance management.
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Therdthai, Nantawan, University of Western Sydney, of Science Technology and Environment College, and of Science Food and Horticulture School. "Modelling and optimisation of an industrial bread baking oven." THESIS_CSTE_SFH_Therdthai_N.xml, 2003. http://handle.uws.edu.au:8081/1959.7/545.
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In bread-making, the baking process is one of the key steps to produce the final product quality attributes including texture, color and flavor, as a result of several thermal reactions such as non-enzymatic browning reaction, starch gelatinisation and protein denaturation. These thermal reactions are dominated by heat and mass transfer mechanisms inside an oven chamber as well as inside the dough pieces. In this study, an industrial baking process was divided into 4 zones. Experiments were conducted, and mathematical models were developed to account for the heat and mass contribution as well as their consequent impacts on the product qualities. Monitoring systems were developed and installed inside an industrial oven to evaluate oven performance, including temperature profile and airflow pattern. Many other tests and experiments were conducted and results given in some detail. To deal with the complexity of a continuous baking process, a three dimensional transient-state CFD model with moving grids was established to account for the effect of oven load on heat transfer in the oven chamber. The dynamic response of the travelling tin temperature profiles could be predicted in accordance with a change in the oven load. The modelled tin temperature profiles showed a good agreement with the measured tin temperature profiles from the actual industrial baking process. Finally, the three-dimensional CFD model could provide guidance in manipulating the oven condition to achieve the optimum temperature profile in the industrial travelling-tray baking oven.Doctor of Philosophy (PhD)
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Hamlet, Colin G. "Monochloropropanediols in bread : model dough systems and kinetic modelling." Thesis, University of Nottingham, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.408579.
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Yezbick, Gabrielle. "Physicochemical Characterization and Isoflavone Profiling of Sourdough Soy Bread." The Ohio State University, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=osu1345313529.
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Wijayarathna, Egodagedara Ralalage Kanishka Bandara. "Development of Fungal Leather-like Material from Bread Waste." Thesis, Högskolan i Borås, Akademin för textil, teknik och ekonomi, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:hb:diva-25522.
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Food waste and fashion pollution are two of the significant global environmental issues throughout the recent past. In this research, it was investigated the feasibility of making a leather-like material from bread waste using biotechnology as the bridging mechanism. The waste bread collected from the supermarkets were used as the substrate to grow filamentous fungi species Rhizopus Delemar and Fusarium Venenatum. Tanning of fungal protein fibres was successfully performed using vegetable tanning, confirmed using FTIR and SEM images. Furthermore, glycerol and a biobased binder treatment was performed for the wet-laid fungal microfibre sheets produced. Overall, three potential materials were able to produce with tensile strengths ranging from 7.74 ± 0.55 MPa to 6.92 ± 0.51 MPa and the elongation% from 16.81 ± 1.61 to 4.82 ± 0.36. The binder treatment enhanced the hydrophobicity even after the glycerol treatment, an added functional advantage for retaining flexibility even after contact with moisture. The fungal functional material produced with bread waste can be tailored successfully into leather substitutes using an environmentally benign procedure.
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Shenouda, Samar. "β-amylase genes in common/bread wheat (Triticum aestivum)." Thesis, University of Sydney, 2020. https://hdl.handle.net/2123/23713.
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β-amylase is an exoenzyme that releases successive maltose units from the non-reducing end of a polysaccharide chain. This thesis examined the complement of β-amylases in wheat, placing focus on the endosperm-specific (BAM1) and tissue-ubiquitous (BAM2) β-amylases. Ten forms of β-amylase genes were identified in bread wheat. Nine of these had homologues in other cereals, but only BAM1 forms had homologues in Triticeae species. The BAM1 gene sequences showed that there were three types of Gly-rich repeat sequences containing putative N-myristoylation sites: a five-repeat form and two forms with three repeats. There were three main forms of BAM1 genes in wheat cultivar Chinese Spring (CS) of 525, 526 and 550 amino acids in length, respectively. Each form was found to be unique to one chromosome per genome. Each form had within-form variation, and only one copy of each form was found to be an active gene. PCR performed on CS nullisomic-tetrasomic lines showed that there were at least five, three and four copies of BAM1 gene on chromosomes 4B, 4D and 5A, respectively. Exons II, V and VI of BAM1 genes were the most variable regions, enriched with numerous putative single-nucleotide-polymorphic sites. PCR showed that the most variable regions were introns II and III, which were variable both between copies of the same cultivar and between cultivars. This research established that BAM1 genes had undergone limited variation, especially along the coding sequence, during evolution, as well as after polyploidisation. This was supported by genomic and EST sequences of BAM1 that are 99-100% identical in diploid, tetraploid and hexaploid wheat and similar electrophoretogram patterns of PCR amplicons. In conclusion, wheat β-amylases are a complex group of genes found on 28 loci in the hexaploid wheat genome. Further research is needed to understand their functions and their potential utilisation in breeding and industry.
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Therdthai, Nantawan. "Modelling and optimisation of an industrial bread baking oven." Thesis, View thesis, 2003. http://handle.uws.edu.au:8081/1959.7/545.
Full textAbstract:
In bread-making, the baking process is one of the key steps to produce the final product quality attributes including texture, color and flavor, as a result of several thermal reactions such as non-enzymatic browning reaction, starch gelatinisation and protein denaturation. These thermal reactions are dominated by heat and mass transfer mechanisms inside an oven chamber as well as inside the dough pieces. In this study, an industrial baking process was divided into 4 zones. Experiments were conducted, and mathematical models were developed to account for the heat and mass contribution as well as their consequent impacts on the product qualities. Monitoring systems were developed and installed inside an industrial oven to evaluate oven performance, including temperature profile and airflow pattern. Many other tests and experiments were conducted and results given in some detail. To deal with the complexity of a continuous baking process, a three dimensional transient-state CFD model with moving grids was established to account for the effect of oven load on heat transfer in the oven chamber. The dynamic response of the travelling tin temperature profiles could be predicted in accordance with a change in the oven load. The modelled tin temperature profiles showed a good agreement with the measured tin temperature profiles from the actual industrial baking process. Finally, the three-dimensional CFD model could provide guidance in manipulating the oven condition to achieve the optimum temperature profile in the industrial travelling-tray baking oven.
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Therdthai, Nantawan. "Modelling and optimisation of an industrial bread baking oven /." View thesis, 2003. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20040428.131506/index.html.
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Thesis (PhD) -- University of Western Sydney, 2003.A thesis submitted to the University of Western Sydney in partial fulfillment of the requirements for the degree of Doctor of Philosophy. Includes references pp.191 - 202, and appendices.
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Cappa, C. "GLUTEN-FREE BREAD: OPTIMIZATION OF FORMULATION AND PROCESS CONDITIONS." Doctoral thesis, Università degli Studi di Milano, 2012. http://hdl.handle.net/2434/169986.
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The aim of this PhD research project was to identify the formulations and to define the process conditions that most influence the quality and the shelf-life of gluten-free (GF) bread. Raw materials that are commonly used in GF bread production were first characterized, in particular as regards the rheological properties of different starchy gels during a short term ageing. Waxy rice flour (WRF) and rice bran (RB), at 25% and 50% substitution level, came out to be very effective in reducing gel stiffness and storage modulus (G’) of the mixtures containing corn starch (CS) or rice flour (RF). The effects of High Hydrostatic Pressure treatments on CS, RF and WRF were also investigated. A partial gelatinization of RF treated at 400MPa and 600MPa was evidenced by the viscoamylographic test and the formation of a more compact structure and a higher water retention capacity were registered for CS treated at 600MPa. The effect of Psyllium (Psy) and sugar beet (SB) fibers on dough and bread properties was also evaluated. The presence of 2.5% Psy generally determined an increase of dough height and CO2 production during leavening. Psy fiber also showed an anti-staling effect, higher than SB fiber. Taking into account all these results, a GF sourdough (SD) containing selected bacteria and yeasts (Lactobacillus sanfranciscensis and Candida humilis) was developed; then it was constantly refreshed and monitored in terms of number and type of microorganisms, capability to produce/retain CO2 and pH variations. When a stable microbial association was achieved, as well as constant SD properties, some breadmaking trials were performed. GF SD combined with compressed yeast resulted an excellent opportunity to improve GF bread quality and shelf-life.
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Amin, Ayman Yhia. "Markers for QTL and bulk segregant analysis of salt tolerance in wheat (Triticum aestivum L.)." Thesis, University of East Anglia, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.246671.
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Arroyo, Mariona. "Natural antifungal systems for prevention of mould spoilage in bakery products." Thesis, Cranfield University, 2003. http://dspace.lib.cranfield.ac.uk/handle/1826/7706.
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Growth of spoilage fungi in bread and other bakery products is currently controlled with the addition of weak acid preservatives. Consumers demand more natural products and thus there is a need to reduce the amount of chemical preservatives added to foods, or to identify alternative, more 'natural' antifungal compounds with strong biological activity. This thesis reports on several areas of research undertaken in the project: evaluation of sub-optimal concentrations of existing preservatives, under different environmental conditions, on growth and ochratoxin A (OT A) production by six bread spoilage moulds; efficacy of new/natural antifungal compounds for possible use in bread preservation; evaluation of the impact of preservation hurdles on ecophysiology of the spoilage fungi, including niche overlap; and mechanisms of action of preservatives on hydrolytic enzymes. It was found that the use of currently applied levels of the existing preservatives potassium sorbate, calcium propionate and sodium benzoate were effective, under low pH environments (pH 4.5) at completely controlling growth of spoilage moulds (Aspergillus ochraceus, Eurotium repens, Cladosporium herbarum, Penicillium corylophilum and Penicillium verrucosum) on wheat flour-based substrates over a period of 30 days. At higher pH levels, the efficacy decreased being almost nil at pH 7.5. The use of sub-optimal concentrations of weak acid preservatives led in most cases to reductions in lag times and/or stimulation of mould growth and ochratoxin A production by P. verrucosum strains. Cont/d.
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Ziegler-Purcell, Ulrike G. "Rheological mechanisms governing variation in the extent of gas cell expansion in bread dough." Thesis, University of Reading, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.250682.
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Brennan, Charles Stephen. "Immunocytochemical investigations into the association of friabilin with wheat starch granules in relation to wheat endosperm texture." Thesis, King's College London (University of London), 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.283298.
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Mills, William Christopher. "Rethinking the Eucharist in the fourth Gospel an analysis of the Bread of Life discourse /." Theological Research Exchange Network (TREN), 1997. http://www.tren.com.
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Lodi, Alessia. "Physico-chemical and molecular characterization of soy bread containing almond." Columbus, Ohio : Ohio State University, 2006. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1158163372.
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Tireki, Suzan. "Infrared-assisted Microwave Drying In The Production Of Bread Crumbs." Master's thesis, METU, 2005. http://etd.lib.metu.edu.tr/upload/3/12605727/index.pdf.
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This study is aimed to investigate the possibility of using halogen lamp-microwave combination oven for production of bread crumbs and to determine the drying conditions in this oven to produce bread crumbs with the highest quality.
Bread crumb dough was dried from about 40.9% to 8% moisture content by conventional oven, microwave, infrared and infrared-assisted microwave drying. In the experiments 30%, 50% and 70% halogen lamp and/or microwave powers were used. As a control, conventional oven drying at 75°C was used. Conventional drying time was reduced significantly with the usage of infrared, microwave and infrared-assisted microwave drying. Percent reduction in the drying time was found as 96.5-98.6% for microwave, 80.2-94.0% for infrared and 96.8-98.6% for infrared-assisted microwave drying. Contribution of microwave drying was about nine fold of that of infrared drying in infrared-assisted microwave drying. In conventional drying moisture content decayed exponentionally with time whereas in microwave drying it showed a linear decrease. Infrared and infrared-assisted microwave drying fitted the same non-linear model. Total color change values were lower in microwave and higher in infrared drying with respect to the conventional drying. When drying was done by infrared-assisted microwave drying similar color values with the conventionally dried bread crumbs were encountered. Microwave, infrared and infrared-assisted microwave drying methods were effective in increasing water binding capacity. As long as time and energy reduction and high quality were considered, the optimum condition in infrared-assisted microwave drying for production of bread crumbs can be selected as 50% microwave and 30% halogen lamp power.
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au, petcell@arach net, and Pamela M. Etcell. "Our Daily Bread: The Field Bakery & the Anzac Legend." Murdoch University, 2004. http://wwwlib.murdoch.edu.au/adt/browse/view/adt-MU20041107.152144.
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The First World War and the Australian Imperial Force have generated thousands of books and articles. Many studies adhere to the emphasis of C.E.W. Bean, and recount the history of the infantry or a particular infantry battalion. Others examine both the short term and long-lasting effects of the war on the Australian psyche. Some historians have acknowledged that a particular group of non-fighting combatants has been neglected, but generally, this group has been employed in dangerous and difficult pursuits. Very few historians have studied the roles of non-fighting combatants whose contribution is considered as lacklustre, such as the Australian Field Bakeries.
When I began my research, I could not understand why the Australian Field Bakeries did not play any part in the historiography of World War One. An examination of the Anzac legend revealed an emphasis on the characteristics of the Anzac, especially masculinity and heroism. I argue that the bakers employment might be considered as being situated within the womans sphere and therefore unmasculine, whilst that same employment did not offer the chance for acts of heroism. Because of an emphasis on the exciting exploits of the infantry within Anzac historiography, the Australian Field Bakeries and their role as support troops have been ignored and omitted.
Comparing demographic statistics and the war experiences, values and attitudes of the Australian Imperial Force and the bakers, I conclude that the bakers of the Australian Field Bakeries were extraordinarily similar to the men of the Australian Imperial Force. Only those experiences and statistics directly related to the two groups specific fields of employment are significantly different. I argue that specialised skills and a perceived lack of masculinity and heroism have seen the men of the Australian Field Bakeries excluded from all existing Anzac historiography.
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Leon, Robert Kenneth. "Since sliced bread : an account of the London baking industry." Thesis, Birkbeck (University of London), 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.287269.
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The thesis is a study of the Baking Industry in London: its history,decline and late twentieth century renaissance. Part I is a review of the history of the bakeries in London, viewed alongside the history of the food - processing industry in general. Trade directories are employed to show particular geographical and commercial trends,patterns of distribution and the formation of bakery chains. Technical developments are discussed and there is a full account of the structure of the industry as it is today. Part II is concerned with the state of bakeries today; it is based on the results of a survey of London wholesale bakers by means of a questionnaire. The principal areas of investigation were: the firm; the range and methods of production; the building; the workforce; the customers of the bakery; in addition,particular emphasis was given to the question of the location of bakeries. Part III examines the present situation,not only in terms of the bakeries themselves,but also in terms of the market they serve and new emerging forms of distribution. This section makes use of structured interviews with buyers of bread products and with directors of companies engaged in distribution. The concluding chapter addresses firstly the problem of categorising the modern Baking Industry: whether it should be regarded in the same way as any other manufacturing industry or as an adjunct of the Hotel and Catering Industry. Secondly the cultural question is considered: whether the present trends result from the manner in which the Industry has developed or whether the Characteristics of London determine the form which the Industry will take.
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Alava, Juan Manuel. "Formation and development of bread structure in high speed breadmaking." Thesis, University of Reading, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.288681.
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