Wheat Flour

To study breadmaking is to realize that, like many other food processes, it is constantly changing as processing methodologies become increasingly more sophisticated, yet at the same time we realize that we are dealing with a foodstuff, the forms of which are very traditional. New ideas and raw materials are constantly being presented to bakers from wheat breeders, millers and ingredient and equipment suppliers for their evaluation. In addition there are on-going changes in legislation and consumer demands. To meet such pressures bakers must be able to better integrate their key raw material, wheat flour, with other ingredients and processing methods to deliver bread of the appropriate quality.

How do we choose what to eat? Buffeted by health claims–should we, for example, restrict our intake of carbs or fats or both? Is organic food better for us? With What to Eat, this renowned nutritionist takes us on a guided tour of the supermarket, explaining the issues with verve and wit as well as a scientist’s expertise and a food lover’s experience.