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Cereals in Breadmaking

Name: Cereals in Breadmaking
Brand: Taylor & Francis Inc
SKU: 06674643
Price: 250.39 EUR
Availability: InStock
Author: Kare Larson
ISBN: 9780824788162

A Molecular Colloidal Approach

Kare Larson

Language

English

Book Hardback

Libristo code: 06674643

Publishers Taylor & Francis Inc, February 1993

Describes the breadmaking process at the molecular level, based on surface and colloidal science and... Full description

Libristo code: 06674643

613 b

250.39 € VAT included

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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.