Cereals in Breadmaking: A Molecular Colloidal Approach: 55 (Food Science and Technology) - Hardcover

Eliasson, Ann-Charlotte; Kare, Larsson

Hardcover

ISBN 10: 0824788168 ISBN 13: 9780824788162

Publisher: Routledge, 1993

Synopsis

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.

About this title

Review:

." . .It should be read by every researcher working on dough properties." ---Food Technology

About this edition

• Publisher: Routledge
• Publication date: 1993
• ISBN 10: 0824788168
• ISBN 13: 9780824788162
• Binding: Hardcover
• Edition number: 1
• Number of pages: 392