Hi all,
I just stumbled upon a book called "Technology of Breadmaking", published by Springer. If your library has access to Springer's e-books, you can download .pdfs of the chapters here:
http://www.springerlink.com/content/j64x08/?p=a38fc8e0ef964cb2a325e587a2a0e7fc&pi=0
It's definitely geared towards the professional baker, but there might be some interesting material there for home bakers too.