Cereals in Breadmaking : A Molecular Colloidal Approach book cover
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Cereals in Breadmaking
A Molecular Colloidal Approach




ISBN 9780824788162
Published February 23, 1993 by CRC Press
392 Pages

 
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Book Description

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.

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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Reviews

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