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.
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