Encyclopedia of bread

The Encyclopedia of bread - the book devoted to properties of feedstock, technologies of breadmaking, standards of quality of bakery products, process facilities, but as well it speaks about the role of bread in history and culture of different peoples, in national and religious festivals and ceremonies. The Encyclopedia of bread is an attempt to colligate sketchy data starting with technologies of breadmaking up to understanding the importance of the role of bread in a person’s life.
The Encyclopedia of bread is based on analytic investigation and filing of data from different sources: monographs, course books, normative and technical documentation, trade magazines, thesis researches, industrial know-how, practical experience, etc.
Structure
The Encyclopedia of bread contains more than 3300 articles and about 340 illustrations from various fields of knowledge:
* Raw materials and food additives for bakery products;
* Microflora of bakery production;
* Technologies and assortment of bakery products;
* Storage and sale of bakery products;
* Processes and equipment for bakery production;
* Organization and control of production;
* Food hygiene and safety of baked goods;
* Types of bakery products of different countries and eras;
* Bread in religion, history and culture.
Articles are arranged in alphabetical order.
Appendices collect proverbs and superstitious beliefs, riddles, nursery rhymes and humorous sayings, where bread is mentioned, along there is a glossary of terms for breadmaking process in the Russian and English languages.
Author and presentation
The author-compiler of The Encyclopedia of Bread is a professor Alexander Romanov. The Encyclopedia of bread was first presented to the public in March 2017 at an international exhibition .
The target audience
The publication will be useful for specialists of breadmaking, business managers, teachers, lecturers and students of industry-specific schools, as well as for non-specialist audiences interested in issues of breadmaking and traditions involved. Unfortunately, the limited volume of present publication does not make it possible to include a considerable part of practical and useful information. Out-taken materials will be published at hlebsobor.ru.

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