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Cereals in Breadmaking: A Molecular Colloidal Approach - Food Science and Technology Ann-Charlotte Eliasson 1st edition
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Cereals in Breadmaking: A Molecular Colloidal Approach - Food Science and Technology
Ann-Charlotte Eliasson
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 |
