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Cereals In Breadmaking
A Molecular Colloidal Approach
language: english
Publisher:
TAYLOR & FRANCIS INC, February of 1993 ‧
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365,01€
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SYNOPSIS
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.
DETAILS
| 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 |
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