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.
The book is written in chapters on various topics by experts in the field. It is really easy to read with any technical items well explained. Each chapter includes an outline plus a list of abbreviations. There are easy to understand tables, graphs and photographs.
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.
