Cereals in Breadmaking: A Molecular Colloidal Approach - Food Science and Technology - Ann-Charlotte Eliasson - Books - Taylor & Francis Inc - 9780824788162 - February 23, 1993
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Ann-Charlotte Eliasson
Cereals in Breadmaking: A Molecular Colloidal Approach - Food Science and Technology 1st edition

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Describes the breadmaking process at the molecular level, based on surface and colloidal science and introducing colloidal science with a minimum of theory. This 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.

392 pages

Media Books     Hardcover Book   (Book with hard spine and cover)
Released February 23, 1993
ISBN13 9780824788162
Publishers Taylor & Francis Inc
Pages 392
Dimensions 150 × 220 × 20 mm   ·   725 g
Language English  

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