Cereals in breadmaking : a molecular colloidal approach

書誌事項

Cereals in breadmaking : a molecular colloidal approach

Ann-Charlotte Eliasson, Kåre Larsson

(Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra, 55)

M. Dekker, c1993

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注記

Includes bibliographical references and index

内容説明・目次

内容説明

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.

目次

  • 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.

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