Cereals in Breadmaking: A Molecular Colloidal Approach

ISBN-13: 9780824788162 / Angielski / Twarda / 1993 / 392 str.

Ann-Charlotte Eliasson;Eliasson

Opis

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.

Recenzje

". . .It should be read by every researcher working on dough properties. "
---Food Technology

Spis treści

Basic concepts of surface and colloid chemistry; physicochemical behaviour of the components of wheat flour; interactions between components; components in other cereals; flour; dough; bread.

O autorze

Ann-Charlotte Eliasson, Kare Larsson