Cereals in Breadmaking : A Molecular Colloidal Approach Hardback
by Ann-Charlotte Eliasson, Kare Larsson
Part of the Food Science and Technology series
Hardback
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Description
This reference text describes the breadmaking process at the molecular level, based on surface and colloidal science and introducing colloidal science with a minimum of theory.;Reviewing the current molecular and colloidal knowledge of the chain from wheat grain to bread, the book: discusses the structure of the dough, how a foam is formed during fermentation and how starch gelatinization induces the formation of an open-pore network, such as the bread crumb; covers new results on the gluten structure in bulk and at interfaces, as well as on phase separation in the dough; presents a complete model of all structural transitions from dough mixing to the formation of a bread; details the physicochemical properties of proteins, lipids and carbohydrates in wheat and other cereals, and considers their modes of interaction; and explores recent progress in the shape of biomolecular assemblies, derived from forces and curvature at interfaces.;The text provides nearly 850 citations from the reference literature.
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Out of StockMore expected soonContact us for further information
- Format:Hardback
- Pages:392 pages
- Publisher:Taylor & Francis Inc
- Publication Date:23/02/1993
- Category:
- ISBN:9780824788162
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Information
-
Out of StockMore expected soonContact us for further information
- Format:Hardback
- Pages:392 pages
- Publisher:Taylor & Francis Inc
- Publication Date:23/02/1993
- Category:
- ISBN:9780824788162