Wheat biopolymers interactions in the breadmaking
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Дата
2019
Назва журналу
Номер ISSN
Назва тому
Видавець
Fakt
Анотація
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.
Опис
Wheat biopolymers interactions in the breadmaking = Взаємодії біополімерів пшениці в хлібопеченні : monography / L. Kaprelyants, K. Iorgachova, T. Lebedenko et al. ; Odessa National Academy of Food Technologies. - Kharkov : Fakt, 2019. - 212 p. : tabl., figure. - Bibliogr.: p. 185-210. - ISBN 978-966-637-911-8.
Ключові слова
wheat, wheat chemical composition, biopolymers, enzymes, wheat carbohydrates, wheat bread, wheat dough, functional food, пшениця, хімічний склад пшениці, біополімери, ферменти, вуглеводи пшениці, пшеничний хліб, пшеничне тісто, функціональне харчування