Cereals in Breadmaking

Cereals in Breadmaking
Author :
Publisher : Routledge
Total Pages : 394
Release :
ISBN-10 : 9781351461894
ISBN-13 : 1351461893
Rating : 4/5 (94 Downloads)

Book Synopsis Cereals in Breadmaking by : Eliasson

Download or read book Cereals in Breadmaking written by Eliasson and published by Routledge. This book was released on 2018-05-08 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.


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