Cereals in Breadmaking: A Molecular Colloidal Approach
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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Preface Basic Concepts of Surface and Colloid Chemistry
InterfacesSurface Energy and Surface Tension
Interfaces of SolidsCritical Surface Tension of Wetting
The Electric Double Layer
Monomolecular Films at the AirWater and OilWater Interfaces
SelfAssembly of Lipid Molecules in Water
Water and the Hydration Force
Colloidal Aspects of Proteins
Physicochemical Behavior of the Components of Wheat Flour
Components in Other Cereals
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