Cereals in Breadmaking : A Molecular Colloidal Approach

Language: English

Published by CRC Press, 1993

0824788168 / 9780824788162

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Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH

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nach der Bestellung gedruckt Neuware - Printed after ordering - 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.

Seller Inventory # 9780824788162

Title
Cereals in Breadmaking : A Molecular Colloidal Approach
Author
Kare Larsson
Publisher
CRC Press
Publication year
1993
Condition
Neu
Binding
Buch
Language
English
ISBN 10
0824788168
ISBN 13
9780824788162
Item weight
752 grams
Dimensions
240x161x26 mm

AHA-BUCH GmbH

Einbeck, Germany

5-star seller

AbeBooks seller since August 14, 2006

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