Cereals in Breadmaking: A Molecular Colloidal Approach: 55 - Rilegato

Eliasson, Ann-Charlotte; Kare, Larsson

Rilegato

ISBN 10: 0824788168 ISBN 13: 9780824788162

Casa editrice: Routledge, 1993

Riassunto

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.

Su questo libro

Contenuti:

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.

Product Description:

Book by Eliasson

Su questa edizione

• Editore: Routledge
• Data di pubblicazione: 1993
• ISBN 10: 0824788168
• ISBN 13: 9780824788162
• Rilegatura: Copertina rigida
• Numero edizione: 1
• Numero di pagine: 392