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Cereals in Breadmaking: A Molecular Colloidal Approach - Food Science and Technology 1e uitgave
Ann-Charlotte Eliasson
Cereals in Breadmaking: A Molecular Colloidal Approach - Food Science and Technology 1e uitgave
Ann-Charlotte Eliasson
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.
392 pages
Media | Boeken Hardcover Book (Boek met harde rug en kaft) |
Vrijgegeven | 23 februari 1993 |
ISBN13 | 9780824788162 |
Uitgevers | Taylor & Francis Inc |
Pagina's | 392 |
Afmetingen | 725 g |
Taal en grammatica | Engels |
Bekijk alles van Ann-Charlotte Eliasson ( bijv. Hardcover Book )