Cereals in Breadmaking
Ann-Charlotte Eliasson, Kare Larsson
Taylor & Francis Inc, 1993
407,75 €On orderDelivery: 2-3 weeks
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.
- ISBN-13
- 9780824788162
- ISBN-10
- 0824788168
- Publisher
- Taylor & Francis Inc
- Year
- 1993
- Publication date
- 1993-02-23
- Pages
- 392
- Dimensions
- 234x156x
- Weight
- 725