Udvidet returret til d. 31. januar 2025

Cereals in Breadmaking

- A Molecular Colloidal Approach

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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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  • Sprog:
  • Engelsk
  • ISBN:
  • 9780824788162
  • Indbinding:
  • Hardback
  • Sideantal:
  • 392
  • Udgivet:
  • 23. februar 1993
  • Størrelse:
  • 156x234x25 mm.
  • Vægt:
  • 725 g.
  • BLACK WEEK
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Leveringstid: 8-11 hverdage
Forventet levering: 13. december 2024
Forlænget returret til d. 31. januar 2025

Beskrivelse af Cereals in Breadmaking

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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