Biochemical aspects of the main components of wheat flour (proteins, carbohydrates, and lipids) are presented and discussed with a focus on those properties of relevance to the baking industry. As well as considering compositional and structural issues for each of the major macromolecules in flour, particular attention is paid to the interactions among the various flour components and their modification in the various phases of baking-related processes. The role of water transfer issues is also considered, along with its modulation by endogenous components of flour or by added ingredients.
|Titolo:||Wheat flour : chemistry and biochemistry|
|Settore Scientifico Disciplinare:||Settore BIO/10 - Biochimica|
Settore AGR/15 - Scienze e Tecnologie Alimentari
|Data di pubblicazione:||2014|
|Digital Object Identifier (DOI):||10.1002/9781118792001.ch3|
|Tipologia:||Book Part (author)|
|Appare nelle tipologie:||03 - Contributo in volume|