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Cereals in Breadmaking

By: Sweden) Eliasson Ann-Charlotte (Lund University (Author) , Larsson Kare (Author)

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Ksh 64,800.00

Format: Hardback or Cased Book

ISBN-13: 9780824788162

Publisher: Taylor & Francis Inc

Publication Date: Feb 23rd, 1993

Dimension: 23.40 x 15.60 x 72.50 cms

Category: Food & beverage technology

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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.

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