Cereals in Breadmaking

A Molecular Colloidal Approach

By: Ann-Charlotte Eliasson, Kare Larsson

Write A Review

Hardcover | 23 February 1993 | Edition Number 1

At a Glance

Hardcover
392 Pages

Dimensions(cm)
23.39 x 15.6 x 2.24

Hardcover

RRP $399.00

$341.75

14%OFF

or 4 interest-free payments of $85.44 with

Ships in 3 to 5 business days

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.

Industry Reviews

." . .It should be read by every researcher working on dough properties." ---Food Technology

Shipping

	Standard Shipping	Express Shipping
Metro postcodes:	$9.99	$14.95
Regional postcodes:	$9.99	$14.95
Rural postcodes:	$9.99	$14.95

Orders over $79.00 qualify for free shipping.

How to return your order

At Booktopia, we offer hassle-free returns in accordance with our returns policy. If you wish to return an item, please get in touch with Booktopia Customer Care.

Additional postage charges may be applicable.