Cereals in Breadmaking

Introduction

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.

Review of Molecular and Colloidal Knowledge

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.

References

The text provides nearly 850 citations from the reference literature.