Can I read Cereals in Breadmaking: A Molecular Colloidal Approach (Food Science and Technology) on EtoBox?

Cereals in Breadmaking: A Molecular Colloidal Approach (Food Science and Technology) by Ann-Charlotte Eliasson; Larsson Kare is a book available to read on EtoBox.

What is Cereals in Breadmaking: A Molecular Colloidal Approach (Food Science and Technology) about?

<p>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.</p>

Author

Ann-Charlotte Eliasson; Larsson Kare

Publisher

Marcel Dekker Incorporated

Published

1993

Language

EN

ISBN

9780824788162

Subjects

Science, Engineering, Cooking