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. Language: English