Cereals in Breadmaking (Food Science and Technology)

Features

• Cover Type: Hard Cover with 392 pages
• Published by: CRC February 23, 1993
• Written in: English
• ISBN 10 Number: 0824788168
• ISBN 13 Number: 978-0824788162
• Book Dimensions: 9.1 x 6.2 x 0.9 inches
• Weighs: 1.6 pounds

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

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

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

Product 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.