Cereals in Breadmaking: A Molecular Colloidal Approach: 55 (Food Science and Technology) - Image 1

£158.24

CRC Press Cereals in Breadmaking: A Molecular Colloidal Approach: 55 (Food Science and Technology)

Name: Cereals in Breadmaking: A Molecular Colloidal Approach: 55 (Food Science and Technology)
Brand: CRC Press
Price: 158.24 GBP
Availability: InStock

Physical Chemistry

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Description

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.

Product Specifications

Brand: CRC Press
Format: hardcover
ASIN: 0824788168
Category: Books > Subjects > Science, Nature & Maths > Chemistry > Physical Chemistry
Domain: Amazon UK
Release Date: 23 February 1993
Listed Since: 10 February 2007

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CRC Press Cereals in Breadmaking: A Molecular Colloidal Approach: 55 (Food Science and Technology)

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