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.
| ISBN: | 9780824788162 |
| Publication date: | 23rd February 1993 |
| Author: | AnnCharlotte Eliasson, Kare Larsson |
| Publisher: | CRC Press Inc an imprint of Taylor & Francis Inc |
| Format: | Hardback |
| Pagination: | 392 pages |
| Series: | Food Science and Technology |
| Genres: |
Food and beverage technology |