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Cereals in breadmaking:

a molecular colloidal approach
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CRC Press, 1993 - Technology & Engineering - 376 pages
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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Selected pages

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
Copyright

Common terms and phrases

absorption air/water interface amino acid amylopectin amylose amylose-lipid complex aqueous ascorbic acid baking performance bread breadmaking Carbohydr Cereal Chem Cereal Sci cereal starches chain changes Chapter colloidal components composition crumb crystallization decrease differential scanning calorimetry disulfide dough dough mixing effect Eliasson emulsifiers endosperm endotherm enzymes extracted fatty acids foam fraction gas cells gelatinization temperature gliadins globulins gluten gel gluten proteins glutenin heating Hoseney hydrophobic increase influence interactions lamellar liquid crystalline lipid content liquid crystalline phase loaf volume maize maize starch measurements molecular weight molecules monoglycerides monolayer observed obtained oxidation particles pentosans polar lipids Polym Pomeranz pore present prolamins protein protein content ratio retrogradation rheological rheological behavior rheological properties soluble staling starch gel starch gelatinization starch granules Starch/Starke storage proteins structure studies subunits values viscoelastic viscosity water content waxy maize wheat flour dough wheat lipids wheat proteins wheat starch wheat varieties whereas

References to this book

From other books

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Food Emulsions
Stig Friberg,Kare Larsson,Johan Sjoblom
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Ingredient Interactions: Effects on Food Quality, Second Edition
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Anilkumar G. Gaonkar,Andrew McPherson
Limited preview - 2005
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From Google Scholar

Fat crystals and emulsion stability—a review
Dérick Rousseau - 2000 - Food Research International
Effect of Puroindolines on the Breadmaking Properties of Wheat Flour
Laurence Dubreil, Sabine Meliande, Hubert Chiron, Jean-Pierre Compoint, Laurence Quillien ... - 1998 - Cereal Chemistry
Rheological Properties of Wheat Flour Doughs in Steady and Dynamic ...
S BERLAND, B LAUNAY
Recent advances in the formulation of gluten-free cereal-based ...
E Gallagher, TR Gormley, EK Arendt - 2004 - Trends in Food Science & Technology
All Scholar search results »

References from web pages

FAOBIB
English title: Cereals in breadmaking: a molecular colloidal approach. Serial: Food Science and Technology (USA), v. 55. Authors: Eliasson, A.-C.; Larsson, ...
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boeken_engels.beslist.nl/ boeken_engels/ d0000958300/ Cereals_in_Breadmaking.html

Journal of Cereal Science : Direct molecular weight determination ...
A.-C. Eliasson, Cereals in breadmaking: a molecular colloidal approach. In: A.-C. Eliasson and K. Larsson, Editors, Cereals in Breadmaking, Marcel Dekker, ...
linkinghub.elsevier.com/ retrieve/ pii/ S0733521003000389

Journal - CEREALS IN BREADMAKING. ELIASSON - Journal - Sucursal ...
CEREALS IN BREADMAKING Edición y distribución de libros médicos y textos de ciencias, provisión a bibliotecas e instituciones académicas, científicas, ...
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La piu grande libreria online con oltre 750.000 titoli a catalogo. testi in lingua inglese
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S0101-206119990002 Ciência e Tecnologia de Alimentos Ciênc. Tecnol ...
... C. LARSON K. Cereals in breadmaking: a molecular colloidal approach Cereals in breadmaking: a molecular colloidal approach 1993 New York Marcel Dekker, ...
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PHD-E Koen
The use of gluten proteins to predict bread. and durum wheat quality. By. Elizma Koen. Submitted in fulfilment of the requirements of the degree of ...
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Bibliographic information

QR code for Cereals in breadmaking
TitleCereals in breadmaking: a molecular colloidal approach
Volume 55 of Food Science and Technology - Marcel Dekker, Inc
Volume 55 of Food Science and Technology, ISSN 0891-8961
AuthorsAnn-C. Eliasson, Kåre Larsson
Editionillustrated, reissue
PublisherCRC Press, 1993
ISBN0824788168, 9780824788162
Length376 pages
Subjects › 

Technology & Engineering / Food Science
  
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