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Cereals In Breadmaking
A Molecular Colloidal Approach
idioma: inglês
Editor:
TAYLOR & FRANCIS INC, fevereiro de 1993 ‧
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365,01€
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SINOPSE
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.
DETALHES
| Propriedade | Descrição |
|---|---|
| ISBN: | 9780824788162 |
| Editor: | TAYLOR & FRANCIS INC |
| Data de Lançamento: | fevereiro de 1993 |
| Idioma: | Inglês |
| Dimensões: | 216 x 279 x 25 mm |
| Encadernação: | Capa dura |
| Páginas: | 392 |
| Tipo de produto: | Livro |
| Coleção: | Food Science And Technology |
| Classificação Temática: |
Livros em Inglês
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| EAN: | 9780824788162 |
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