Cereals in Breadmaking: A Molecular Colloidal Approach, 1st Edition (Hardback) book cover

Cereals in Breadmaking

A Molecular Colloidal Approach, 1st Edition

By Eliasson

CRC Press

392 pages

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Hardback: 9780824788162
pub: 1993-02-23
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eBook (VitalSource) : 9781315139005
pub: 2018-05-08
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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.


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

---Food Technology

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.

About the Series

Food Science and Technology

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