Cereals in Breadmaking (eBook)

A Molecular Colloidal Approach

Eliasson (Autor)

eBook Download: PDF

2018
392 Seiten
CRC Press (Verlag)
978-1-351-46190-0 (ISBN)

Infos

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.

Produkt-Details

• Erscheint lt. Verlag: 8.5.2018
• Sprache: englisch
• Themenwelt: Technik ► Lebensmitteltechnologie
• ISBN-10: 1-351-46190-7 / 1351461907
• ISBN-13: 978-1-351-46190-0 / 9781351461900