Cereals in breadmaking: a molecular colloidal approach
Auteur :
Eliasson, Ann-Charlotte / Larsson, Kare
Éditeur :
Taylor & Francis Inc
ISBN :
9780824788162
Date de publication :
23 févr. 1993
Dimensions :
23,4 x 15,6 cm
Poids :
725 g
Langue :
Anglais
Pays d'origine :
USA
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.