ABSTRACT
The importance of surface structure for colloidal phenomena is the reason for the close relation between surface science and colloidal science. This chapter presents the fundamental aspects, on the colloidal level, of the changes of the wheat endosperm from milling via dough mixing, fermentation, and heating to the final bread. Surface tension can be studied under various conditions using the surface balance, and even complex systems such as wheat lipids and wheat proteins can be successfully analyzed by spreading the corresponding monolayers, as will be described. Solid surfaces can be classified as low-energy surfaces or high-energy surfaces. The wave damping to be expected has been derived theoretically, both in the case of a clean water surface and when the surface is covered by a monolayer of surface-active molecules. The basic types of colloidal structures are various types of dispersions, such as suspensions, emulsions, and foams.
