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Cereals In Breadmaking

A Molecular Colloidal Approach

by Ann-Charlotte Eliasson e Kare Larsson
language: english
Publisher: TAYLOR & FRANCIS INC, February of 1993 ‧
365,01€
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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.

Cereals In Breadmaking

A Molecular Colloidal Approach

by Ann-Charlotte Eliasson e Kare Larsson

Property Description
ISBN: 9780824788162
Publisher: TAYLOR & FRANCIS INC
Release Date: February of 1993
Language: English
Dimensions: 216 x 279 x 25 mm
Cover: Hardcover
Pages: 392
Format: Book
Collection: Food Science And Technology
Categories: Books in English > Engineering > General Engineering
EAN: 9780824788162