Cereals in Breadmaking: A Molecular Colloidal Approach
Cereals in Breadmaking: A Molecular Colloidal Approach By Ann-Charlotte Eliasson
1999 | 376 Pages | ISBN: 0824788168 | PDF | 21 MB
1999 | 376 Pages | ISBN: 0824788168 | PDF | 21 MB
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. 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.