Cereals in Breadmaking: A Molecular Colloidal Approach - Couverture rigide

Eliasson, Ann-Charlotte; Kare, Larsson

 
9780824788162: Cereals in Breadmaking: A Molecular Colloidal Approach
Couverture rigide
ISBN 10 : 0824788168 ISBN 13 : 9780824788162
Editeur : Routledge, 1993

Synopsis

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.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

À propos de l?auteur

Ann-Charlotte Eliasson, Kare Larsson

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
Routledge
Date d'édition
1993
Langue
anglais
ISBN 10 
0824788168
ISBN 13 
9780824788162
Reliure
Relié
Nombre de pages
392
Coordonnées du fabricant
non disponible
Personne responsable
gpsr@libri.de
gpsr@libri.de

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