Cereals in Breadmaking: A Molecular Colloidal Approach

1st Edition

Eliasson

CRC Press
Published February 23, 1993
Reference - 392 Pages
ISBN 9780824788162 - CAT# DK4679
Series: Food Science and Technology

For Instructors Request Inspection Copy

was $320.00

USD$256.00

SAVE ~$64.00

Add to Wish List
FREE Standard Shipping!

Summary

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.

Instructors

We provide complimentary e-inspection copies of primary textbooks to instructors considering our books for course adoption.

Request an
e-inspection copy

Share this Title