Cereals in Breadmaking: A Molecular Colloidal Approach

Cereals in Breadmaking: A Molecular Colloidal Approach

by Eliasson
     
 

ISBN-10: 0824788168

ISBN-13: 9780824788162

Pub. Date: 02/23/1993

Publisher: Taylor & Francis

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

Overview

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.

Product Details

ISBN-13:
9780824788162
Publisher:
Taylor & Francis
Publication date:
02/23/1993
Series:
Food Science and Technology Series, #55
Pages:
392
Product dimensions:
6.25(w) x 9.25(h) x 1.00(d)

Table of Contents

Basic concepts of surface and colloid chemistry; physicochemical behaviour of the components of wheat flour; interactions between components; components in other cereals; flour; dough; bread.

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