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Wheat biopolymers interactions in the breadmaking

  • 450грн
  • Автор: Kaprelyants, L. Iorgachova, K. Lebedenko, T.
  • Видавництво: Харків
  • Рік видання: 2019
  • Сторінок: 212
  • Склад: В наявності

This book reviews current knowledge of the structure and properties of the storage proteins and other biopolymers of wheat, flour and bread. The role of the gluten forming proteins and complex biopolymer matrixes in wheat flour, several structure-function relationships based on the molecular level and determination the quality of the dough and bread also discussed. lntermolecular structures between the main biopolymers (proteins, starch, lipids ) of wheat flour with functional ingredients (dietary fibers, inulin, phenolics, glucans) during bread making are also highlighted and dicussed. This text will be valuable as useful reference for scientists, engineers and technologist from industry, university, laboratories involved in cereal and bread research, and for undergraduate, graduate and postgraduate students of faculties of food science, food engineering, biochemistry and biotechnology of bread making.

  • ISBN: 978-966-637-911-8
  • Мова видання: EN
  • Тип обкладинки: Тверда
  • Розмір: 145 х 200 мм
  • Вага: 500г

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