Cereals in Breadmaking, a Molecular Colloidal Approach.

From: Food Trade Review | Date: September 1, 1993 | Copyright information

Bread has been described as the 'staff of life' and is certainly a universal food. It has a long history but the whole science of breadmaking has concerned scientists in recent times. At it turns out, the progression from initial raw material to the final product is more complicated than might have been imagined. This is perhaps even more surprising when one remembers that bread has been made for many thousands of years already.

Our ancestors had no knowledge of the physics, chemistry or microbiology involved but they were hungry and had some time on there side. Almost exactly ...

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