1st Edition
Cereals in Breadmaking A Molecular Colloidal Approach
392 Pages
by
CRC Press
392 Pages
by
Routledge
Also available as eBook on:
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... Read more
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.
Biography
Ann-Charlotte Eliasson, Kare Larsson
". . .It should be read by every researcher working on dough properties. "
---Food Technology
