Buch, Englisch, 392 Seiten, Format (B × H): 161 mm x 240 mm, Gewicht: 752 g
Reihe: Food Science and Technology
A Molecular Colloidal Approach
Buch, Englisch, 392 Seiten, Format (B × H): 161 mm x 240 mm, Gewicht: 752 g
Reihe: Food Science and Technology
ISBN: 978-0-8247-8816-2
Verlag: CRC Press
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.
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Basic concepts of surface and colloid chemistry; physicochemical behaviour of the components of wheat flour; interactions between components; components in other cereals; flour; dough; bread.
