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...

Carbohydrates in Food, Third Edition provides thorough and authoritative coverage of the chemical analysis, structure, functional properties, analytical methods, and nutritional relevance of monosaccharides, disaccharides, and polysaccharides used in food. Carbohydrates have become a hot topic in the debate about what to eat. This new edition includes increased treatment of resistant starch, dietary fiber, and starch digestion, especially in relation to different diets, suggesting that carbohydrate consumption should be reduced.

New to the Third...