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Cereals in Breadmaking: A Molecular Colloidal Approach - Food Science and Technology Ann-Charlotte Eliasson 1.º edición
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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
| 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 | 150 × 220 × 20 mm · 725 g |
| Lengua | Inglés |
