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Cereals in Breadmaking: A Molecular Colloidal Approach - Food Science and Technology 1.º edición
Ann-Charlotte Eliasson
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Cereals in Breadmaking: A Molecular Colloidal Approach - Food Science and Technology 1.º edición
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
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 23 de febrero de 1993 |
| ISBN13 | 9780824788162 |
| Editores | Taylor & Francis Inc |
| Páginas | 392 |
| Dimensiones | 725 g |
| Lengua | English |
Ver todo de Ann-Charlotte Eliasson ( Ej. Hardcover Book )