Cereals in Breadmaking: A Molecular Colloidal ApproachThis 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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added adsorption air/water interface amino acid amylopectin amylose amylose-lipid complex aqueous ascorbic acid baking performance barley starch bread breadmaking Carbohydr Cereal Chem Cereal Sci cereal starches chain Chapter composition crumb crystals decrease Differential scanning differential scanning calorimetry disulfide disulfide bonds dough dough mixing effect Eliasson emulsifiers endosperm endotherm enzymes extracted fatty acids Food Agric fraction gas cells gelatinization temperature gliadins globulins gluten gel gluten proteins glutenin heating high-amylose Hoseney hydrophobic increase influence interactions kernel lipid content liquid crystalline phase loaf volume maize measurements molecular weight molecules monoglycerides monolayer observed obtained oxidation particles pentosans polar lipids Pomeranz present prolamins protein protein content retrogradation rheological rheological behavior rheological properties rice solubility staling starch gelatinization starch gels starch granules Starch/Stärke storage proteins structure subunits surface thiol triglycerides values viscosity water content wheat flour dough wheat lipids wheat proteins wheat starch wheat varieties whereas yeast