It takes the average reader 6 hours and 35 minutes to read Cereals in Breadmaking by Eliasson
Assuming a reading speed of 250 words per minute. Learn more
This reference text describes the breadmaking process at the molecular level, based on surface and colloidal science and introducing colloidal science with a minimum of theory.;Reviewing the current molecular and colloidal knowledge of the chain from wheat grain to bread, the book: discusses the structure of the dough, how a foam is formed during fermentation and how starch gelatinization induces the formation of an open-pore network, such as the bread crumb; covers new results on the gluten structure in bulk and at interfaces, as well as on phase separation in the dough; presents a complete model of all structural transitions from dough mixing to the formation of a bread; details the physicochemical properties of proteins, lipids and carbohydrates in wheat and other cereals, and considers their modes of interaction; and explores recent progress in the shape of biomolecular assemblies, derived from forces and curvature at interfaces.;The text provides nearly 850 citations from the reference literature.
Cereals in Breadmaking by Eliasson is 392 pages long, and a total of 98,784 words.
This makes it 132% the length of the average book. It also has 121% more words than the average book.
The average oral reading speed is 183 words per minute. This means it takes 8 hours and 59 minutes to read Cereals in Breadmaking aloud.
Cereals in Breadmaking is suitable for students ages 12 and up.
Note that there may be other factors that effect this rating besides length that are not factored in on this page. This may include things like complex language or sensitive topics not suitable for students of certain ages.
When deciding what to show young students always use your best judgement and consult a professional.
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