ISBN: 9786209341588 - inside the dough: the techno-functional and rheological properties: understanding and optimizing the role of legumes in dough: from physicochemistry to techno-functional performance (11 risultati)

Condizione: New.

Condizione: New.

Taschenbuch. Condizione: Neu. Inside the dough: the techno-functional and rheological properties | Understanding and Optimizing the Role of Legumes in Dough: From Physicochemistry to Techno-Functional Performance | Sabine Chabane (u. a.) | Taschenbuch | Englisch | 2026 | LAP LAMBERT Academic Publishing | EAN 9786209341588 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu.…

PAP. Condizione: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condizione: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware 60 pp. Englisch.

Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - This chapter provides an integrated review of the physicochemical and techno-functional bases that determine the behavior of legumes when incorporated into dough matrices. It highlights the central role of their composition-particularly protein, starch, and fiber fractions in shaping the hydric, viscoelastic, and structural properties of food systems. Protein-starch interactions, further modulated by non-starch polysaccharides, govern the formation, stability, and organization of the matrix network, directly influencing rheology, texture, and processing performance.Special attention is given to mechanisms induced by heat treatments, including starch gelatinization, protein denaturation, and associated macromolecular rearrangements. These thermostructural transformations dictate the evolution of elastic and viscous moduli, water retention, gelation capacity, and, more broadly, the mechanical behavior of doughs. The review also emphasizes the intrinsic limitations of gluten-free formulations, often characterized by insufficient cohesion, reduced extensibility, and unstable structures due to the absence of an organized gluten network.…

Condizione: New. Print on Demand.

Paperback. Condizione: new. Paperback. This chapter provides an integrated review of the physicochemical and techno-functional bases that determine the behavior of legumes when incorporated into dough matrices. It highlights the central role of their composition-particularly protein, starch, and fiber fractions in shaping the hydric, viscoelastic, and structural properties of food systems. Protein-starch interactions, further modulated by non-starch polysaccharides, govern the formation, stability, and organization of the matrix network, directly influencing rheology, texture, and processing performance.Special attention is given to mechanisms induced by heat treatments, including starch gelatinization, protein denaturation, and associated macromolecular rearrangements. These thermostructural transformations dictate the evolution of elastic and viscous moduli, water retention, gelation capacity, and, more broadly, the mechanical behavior of doughs. The review also emphasizes the intrinsic limitations of gluten-free formulations, often characterized by insufficient cohesion, reduced extensibility, and unstable structures due to the absence of an organized gluten network. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Condizione: New. PRINT ON DEMAND.

Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -This chapter provides an integrated review of the physicochemical and techno-functional bases that determine the behavior of legumes when incorporated into dough matrices. It highlights the central role of their composition-particularly protein, starch, and fiber fractions in shaping the hydric, viscoelastic, and structural properties of food systems. Protein-starch interactions, further modulated by non-starch polysaccharides, govern the formation, stability, and organization of the matrix network, directly influencing rheology, texture, and processing performance.Special attention is given to mechanisms induced by heat treatments, including starch gelatinization, protein denaturation, and associated macromolecular rearrangements. These thermostructural transformations dictate the evolution of elastic and viscous moduli, water retention, gelation capacity, and, more broadly, the mechanical behavior of doughs. The review also emphasizes the intrinsic limitations of gluten-free formulations, often characterized by insufficient cohesion, reduced extensibility, and unstable structures due to the absence of an organized gluten network.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 60 pp. Englisch.…