Bakeries: the source of our unique wheat-based food, bread

Bock, J. E., Wrigley, C. W. and Walker, C. E. (2016). Bakeries: the source of our unique wheat-based food, bread. In Encyclopedia of food grains 2nd ed. (pp. 335-342) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00152-2

Author Bock, J. E.
Wrigley, C. W.
Walker, C. E.
Title of chapter Bakeries: the source of our unique wheat-based food, bread
Title of book Encyclopedia of food grains
Place of Publication Oxford, United Kingdom
Publisher Elsevier
Publication Year 2016
Sub-type Chapter in reference work, encyclopaedia, manual or handbook
DOI 10.1016/B978-0-12-394437-5.00152-2
Open Access Status Not Open Access
Edition 2nd
ISBN 9780128035371
Volume number 3
Start page 335
End page 342
Total pages 8
Collection year 2017
Language eng
Abstract/Summary Bread is baked daily in myriad forms in bakeries around the world. While the process is similar regardless of whether bread is baked in a home kitchen or a large commercial bakery, the scale and degree of automation can differ substantially. The white pan bread common to Western countries is typically baked in large commercial bakeries where the process is automated and controlled by computerization to produce thousands of units of homogeneous product destined for distribution to a vast network of retailers. This kind of quality and consistency is difficult to replicate for home bakers; however, bread machines and handmade artisan breads continue to keep home-baking enthusiasts active. Small independent bakeries take a number of forms, from the scratch bakery with on-site master bakers to hot-bread shops that only perform the final baking step of frozen or par-baked breads. The common theme among all these small bakeries is that they lack the scale and automation of larger bakeries, serve a local consumer, and sell their products on the premises. Finally, home-baking and old-world bakeries still dominate in many developing countries, but the transition to more urban populations is leading to technological developments as new bread types are adapted to large-scale mechanized and automated processing.
Keyword Automation
Q-Index Code BX
Q-Index Status Provisional Code
Institutional Status UQ

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Created: Fri, 16 May 2014, 18:44:37 EST by Colin Walter Wrigley on behalf of Qld Alliance for Agriculture and Food Innovation