Cereals in Breadmaking: A Molecular Colloidal Approach

By Ann-Charlotte Eliasson

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.

• Format: Hardcover
• Language: English
• ISBN: 0824788168
• ISBN13: 9780824788162
• Release Date: February 1993
• Publisher: CRC Press
• Length: 392 Pages
• Weight: 1.55 lbs.
• Dimensions: 1.0" x 6.3" x 9.2"