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Cereals in Breadmaking: A Molecular Colloidal Approach - Food Science and Technology 1. utgave
Ann-Charlotte Eliasson
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Cereals in Breadmaking: A Molecular Colloidal Approach - Food Science and Technology 1. utgave
Ann-Charlotte Eliasson
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.
392 pages
| Media | Bøker Innbunden bok (Bok med hard rygg og stivt omslag) |
| Utgitt | 23. februar 1993 |
| ISBN13 | 9780824788162 |
| Utgivere | Taylor & Francis Inc |
| Antall sider | 392 |
| Mål | 725 g |
| Språk | Engelsk |
Se alt med Ann-Charlotte Eliasson ( f.eks. Innbunden bok )