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Cereals in Breadmaking on Hardback by Ann-Charlotte Eliasson
Cereals in Breadmaking on Hardback by Ann-Charlotte Eliasson
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Cereals in Breadmaking

A Molecular Colloidal Approach
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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.

Author Biography:

Ann-Charlotte Eliasson, Kare Larsson
Release date NZ
February 23rd, 1993
Audiences
  • Professional & Vocational
  • Technical / Manuals
Pages
392
ISBN-13
9780824788162
Product ID
33297683

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