On Food and Cooking

(Barry) #1

Chemistry 55 (1978): 23–30.
Eliasson, A.C., and K. Larsson. Cereals in
Bread-making: A Molecular Colloidal
Approach. New York: Dekker, 1993.
Fabriani, G., and C. Lintas, eds. Durum
Wheat: Chemistry and Technology. St. Paul,
MN: Am. Assoc. Cereal Chemists, 1988. Fik,
M., and K. Surowka. Effect of prebaking and
frozen storage on the sensory quality and
instrumental texture of bread. J Sci Food
Agric. 82 (2002): 1268–75.
Frazier, P.J. et al., eds. Starch: Structure and
Functionality. Cambridge: Royal Society of
Chemistry, 1997.
Heidolph, B.B. Designing chemical leavening
systems. Cereal Foods World 41 (1996): 118–



  1. Hoseney, R.C. “Physical chemistry of
    bread dough.” In Physical Chemistry of
    Foods, edited by H.G. Schwartzberg and R.W.
    Hartel. New York: Dekker, 1992.
    Hoseney, R.C., and P.A. Seib. Structural
    differences in hard and soft wheats. Bakers

Free download pdf