Cereals in Breadmaking: A Molecular Colloidal Approach

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CRC Press, Feb 23, 1993 - Technology & Engineering - 392 pages
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This reference text describes the breadmaking process at the molecular level, based on surface and colloidal science and introducing colloidal science with a minimum of theory.;Reviewing the current molecular and colloidal knowledge of the chain from wheat grain to bread, the 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; covers new results on the gluten structure in bulk and at interfaces, as well as on phase separation in the dough; presents a complete model of all structural transitions from dough mixing to the formation of a bread; details the physicochemical properties of proteins, lipids and carbohydrates in wheat and other cereals, and considers their modes of interaction; and explores recent progress in the shape of biomolecular assemblies, derived from forces and curvature at interfaces.;The text provides nearly 850 citations from the reference literature.
  

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Contents

Preface Basic Concepts of Surface and Colloid Chemistry
1
InterfacesSurface Energy and Surface Tension
2
Interfaces of SolidsCritical Surface Tension of Wetting
4
The Electric Double Layer
5
Monomolecular Films at the AirWater and OilWater Interfaces
8
SelfAssembly of Lipid Molecules in Water
11
Water and the Hydration Force
16
Colloidal Aspects of Proteins
17
Physicochemical Behavior of the Components of Wheat Flour
31
in Proteins
45
Starch
96
Nonstarch Polysaccharides
129
References
139
Components in Other Cereals
203
Flour
241
Dough
261

Colloidal StructuresGels Dispersions Polyphasic Aqueous Systems and Foams
19
Flow Properties
21
Porous Structures
22
Textbooks Recommended for Further Study
29
Bread
325
Index
371
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