Cereals in Breadmaking A Molecular Colloidal Approach First Edition by Ann Charlotte Eliasson 1351461893 9781351461894

Cereals in Breadmaking A Molecular Colloidal Approach First Edition by Ann Charlotte Eliasson – Ebook Instant Download/Delivery ISBN(s): 1351461893, 9781351461894

Product details:

• ISBN 10: 1351461893
• ISBN 13: 9781351461894
• Author: Ann

This reference text describes the breadmaking process at the molecular level, based on surface and colloidal science and introducing colloidal science with a minimum of theory.;Reviewing the current molecular and colloidal knowledge of the chain from wheat grain to bread, the 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; covers new results on the gluten structure in bulk and at interfaces, as well as on phase separation in the dough; presents a complete model of all structural transitions from dough mixing to the formation of a bread; details the physicochemical properties of proteins, lipids and carbohydrates in wheat and other cereals, and considers their modes of interaction; and explores recent progress in the shape of biomolecular assemblies, derived from forces and curvature at interfaces.;The text provides nearly 850 citations from the reference literature.

Table of contents:

1 Basic Concepts of Surface and Colloid Chemistry

I. Introduction

II. Interfaces—Surface Energy and Surface Tension

III. Surface-Active Molecules—Self-Assembly in Water and Monomolecular Surface Films

IV. Interfaces of Solids—Critical Surface Tension of Wetting

V. The Electric Double Layer

VI. Monomolecular Films at the Air/Water and Oil/Water Interfaces

VII. Self-Assembly of Lipid Molecules in Water

VIII. Water and the Hydration Force

IX. Colloidal Aspects of Proteins

X. Colloidal Structures—Gels, Dispersions, Polyphasic Aqueous Systems, and Foams

XI. Flow Properties

XII. Porous Structures

Textbooks Recommended for Further Study

References

2 Physicochemical Behavior of the Components of Wheat Flour

I. Introduction

II. Lipids

III. Proteins

IV. Starch

V. Nonstarch Polysaccharides

References

3 Interactions Between Components

I. Introduction

II. Protein–Lipid Interactions

III. Protein–Starch Interactions

IV. Starch–Lipid Interactions

References

4 Components in Other Cereals

I. Introduction

II. Properties of the Components

References

5 Flour

I. Introduction

II. Grain Structure

III. Milling

IV. Flour Composition

References

6 Dough

I. Introduction

II. The Continuous Gluten Phase

III. The Dispersed Gas Phase

IV. Air/Water Interface

V. Rheological Behavior of the Dough

VI. The Structure of the Dough

References

7 Bread

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