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Cereals in Breadmaking

- A Molecular Colloidal Approach

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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.
  • 16. januar 2025
Forlænget returret til d. 31. januar 2025
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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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