Cereals in Breadmaking

A Molecular Colloidal Approach

By: Eliasson

Write A Review

Hardcover | 23 February 1993 | Edition Number 1

At a Glance

Hardcover
392 Pages

Dimensions(cm)
23.4 x 15.6 x 2.24

Hardcover

RRP $378.00

$314.25

17%OFF

or 4 interest-free payments of $78.56 with

Aims to ship in 7 to 10 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

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.

Defective items

If there is a problem with any of the items received for your order then the Booktopia Customer Care team is ready to assist you.

For more info please visit our Help Centre.

You Can Find This Book In

Non-Fiction Cooking, Food & Drink How to Cook & Recipe Books Baking, Cakes, Icing & Sugarcraft Engineering & Technology Agriculture & Farming Agronomy & Crop Production Industrial Chemistry & Manufacturing Technologies Industrial Chemistry Food & Beverage Technology

Preface
Basic Concepts of Surface and Colloid Chemistry	p. 1
Interfaces - Surface Energy and Surface Tension
Surface-Active Molecules - Self-Assembly in Water and Monomolecular Surface Films
Interfaces of Solids - Critical Surface Tension of Wetting
The Electric Double Layer
Monomolecular Films at the Air/Water and Oil/Water Interfaces
Self-Assembly of Lipid Molecules in Water
Water and the Hydration Force
Colloidal Aspects of Proteins
Colloidal Structures - Gels, Dispersions, Polyphasic Aqueous Systems, and Foams
Flow Properties
Porous Structures
Physicochemical Behavior of the Components of Wheat Flour	p. 31
Lipids
Proteins
Starch
Nonstarch Polysaccharides
Interactions Between Components	p. 161
Protein-Lipid Interactions
Protein-Starch Interactions
Starch-Lipid Interactions
Components in Other Cereals	p. 203
Properties of the Components
Flour	p. 241
Grain Structure
Milling
Flour Composition
Dough	p. 261
The Continuous Gluten Phase
The Dispersed Gas Phase
Air/Water Interface
Rheological Behavior of the Dough
The Structure of the Dough
Bread	p. 325
Effect of Heat
Bread Structure
Baking Behavior of Whole Wheat Flour and Non-Wheat Cereals
Staling
Index	p. 371
Table of Contents provided by Blackwell. All Rights Reserved.

Cereals in Breadmaking

A Molecular Colloidal Approach

At a Glance

Hardcover

Industry Reviews

Shipping

How to return your order

Defective items

You Can Find This Book In

More in Food & Beverage Technology

Baked to Perfection

Winner of the Fortnum & Mason Food and Drink Awards 2022

The Food Lab

Better Home Cooking Through Science

The World Atlas of Wine : 8th Edition

How To Brew

Everything You Need to Know to Brew Great Beer Every Time

Ferment For Good

Ancient Foods for the Modern Gut: The Slowest Kind of Fast Food

French Pâtisserie

Master Recipes and Techniques from the Ferrandi School of Culinary Arts

The Ultimate Guide to Home Butchering

How to Prepare Any Animal or Bird for the Table or Freezer

Nutrition for Sport, Exercise, and Performance

2nd Edition - Science and Application

The Meathead Method

A BBQ Hall of Famer's Secrets and Science on BBQ, Grilling, and Outdoor Cooking with 114 Recipes

The WineMaker Guide to Home Winemaking

Craft Your Own Great Wine * Beginner to Advanced Techniques and Tips * Recipes for Classic Grape and Fruit Wines

Nourishing Fats

Why We Need Animal Fats for Health and Happiness

The Art of Distilling : Revised and Updated

An Enthusiast's Guide to the Artisan Distilling of Whiskey, Vodka, Gin and other Potent Potables

Wine Folly

Master Edition

Pressure Canning for Beginners

A Step-by-Step Guide to Preserving Tomatoes, Vegetables and Meat the Safe, Fast and Easy Way

Meathead

The Science of Great Barbecue and Grilling

Cooking for Geeks

Real Science, Great Cooks, and Good Food

The Science of Low Carbohydrate and Ketogenic Nutrition in Human Health

1st Edition - The Science of Therapeutic Carbohydrate Restriction in Human Health

Understanding Food

7th Edition - Principles & Preparation

Veg-Table

Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Centered Meals

Wine Folly

A Visual Guide to the World of Wine

Vodka Made Me Do It

60 Vibrant and Versatile Vodka Cocktails

In the Land of Ninkasi A History of Beer in Ancient Mesopotamia

A History of Beer in Ancient Mesopotamia

Food and Society

Conductive Hydro Drying of Foods

Principles and applications

This product is categorised by