Wheat Chemistry and Dough for Breadmaking

The book ISBN 9781733882811; Library of Congress Control Number 2023913632 is organized into ten chapters that are totally different from other published books in the marketplace, which gluten proteins are considered ideal for making bread. The study findings are that what governs the baking performance of flour and bread structure is the functional glutenin and gliadin proteins produced in the fermenting dough interact with wheat starch and lipids accounting for the ability of wheat grain to be processed into quality breads.