Cereals in Breadmaking: A Molecular Colloidal Approach (Food Science and Technology, Band 55) - Hardcover

Eliasson

Hardcover

ISBN 10: 0824788168 ISBN 13: 9780824788162

Verlag: CRC Press Inc, 1993

Inhaltsangabe

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.

Über diesen Titel

Über die Autorin bzw. den Autor

Ann-Charlotte Eliasson, Kare Larsson

Details zur Ausgabe

• Verlag: CRC Press Inc
• Erscheinungsdatum: 1993
• Sprache: Englisch
• ISBN 10: 0824788168
• ISBN 13: 9780824788162
• Einband: Gebundene Ausgabe
• Anzahl der Seiten: 392
• Kontakt zum Hersteller: preigu GmbH & Co. KG; mail@preigu.de; ; Lengericher Landstr. 19; Osnabrück; Niedersachsen; 49078; Deutschland