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Cereals in Breadmaking: A Molecular Colloidal Approach - Food Science and Technology 1:a utgåva
Ann-Charlotte Eliasson
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Cereals in Breadmaking: A Molecular Colloidal Approach - Food Science and Technology 1:a utgåva
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
Media | Böcker Inbunden Bok (Inbunden bok med hårda pärmar och skyddsomslag) |
Releasedatum | 23 februari 1993 |
ISBN13 | 9780824788162 |
Utgivare | Taylor & Francis Inc |
Antal sidor | 392 |
Mått | 725 g |
Språk | Engelska |
Se alt med Ann-Charlotte Eliasson ( t.ex. Inbunden Bok )