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Cereals in Breadmaking

- A Molecular Colloidal Approach

af Ann-Charlotte Eliasson

indgår i Food Science and Technology serien

Cereals in Breadmaking af Ann-Charlotte Eliasson
Bag om Cereals in Breadmaking

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.

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  • Sprog:
  • Engelsk
  • ISBN:
  • 9780824788162
  • Indbinding:
  • Hardback
  • Sideantal:
  • 392
  • Udgivet:
  • 23. februar 1993
  • Størrelse:
  • 156x234x25 mm.
  • Vægt:
  • 725 g.
  • 8-11 hverdage.
  • 28. november 2024

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- Rabat på køb af fysiske bøger
- 1 valgfrit digitalt ugeblad
- 20 timers lytning og læsning
- Adgang til 70.000+ titler
- Ingen binding

Abonnementet koster 75 kr./md.
Ingen binding og kan opsiges når som helst.

Bag om Ann-Charlotte Eliasson

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Beskrivelse af Cereals in Breadmaking

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.

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