The Farinograph Handbook

• Author : Jayne E. Bock,Clyde Don
• Publisher : Elsevier
• Release : 07 May 2022

The Farinograph Handbook: Advances in Technology, Science and Applications, Fourth Edition, highlights the instrument’s changes over the last three decades. This book outlines how different farinograph models work, how to properly run a standard test and interpret the results, and the standard and unconventional applications for the instrument. This fourth edition will familiarize readers with the farinograph instrument’s principles of operation and factors that affect its operation. This edition also contains new research on dough rheology, the use

• Author : American Association of Cereal Chemists. Physical Testing Methods Committee
• Publisher : Unknown
• Release : 03 June 1972

• Author : Anonim
• Publisher : Unknown
• Release : 03 June 1972

• Author : Rakesh K. Singh
• Publisher : Routledge
• Release : 04 March 2019

This book provides detailed illustrated reports on important recent advances in processing of foods including separation, mixing, preservation, and extrusion. The authors are specialists in food processing from North America and Europe. The reports were originally presented at the Conference of Food Engineering sponsored by the American Institute of Chemical Engineers in 1992 and 1993; they were selected, rewritten and updated for this book.

• Author : Stanley P. Cauvain,Linda S. Young
• Publisher : DEStech Publications, Inc
• Release : 03 June 2023

Presents an introduction to the techniques and information required for the testing and analysis of cereals throughout the entire grain chain, from breeding through harvesting and storage to processing and the manufacture of cereal-based food products.

• Author : Karel Kulp
• Publisher : CRC Press
• Release : 28 March 2000

This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation. Written by over 40 internationally respected authorities, the

• Author : S.M.D. Mathuravalli
• Publisher : CRC Press
• Release : 18 November 2021

Bakery products, due to great nutrient value and affordability, are an element of huge consumption. Due to the rapidly increasing population, the rising foreign influence, the emergence of a working population and the changing eating habits of people, they have gained popularity among people, causing significantly to the growth trajectory of the bakery industry. The Handbook of Bakery and Confectionery delineates a theoretical and practical knowledge on bakery and confectionery. Chapter 1-21: This part deals with basic concepts in baking

• Author : William A Atwell,Sean Finnie
• Publisher : Elsevier
• Release : 28 September 2016

Wheat flour is a key ingredient in many food creations, from baked goods to breakfast cereals to various pastas and noodles. And while it may seem like a simple ingredient to some, the quality, composition, milling, and other aspects of wheat flour will make a big difference in the final product—as well as its success (or failure) in the market. Wheat Flour, Second Edition breaks down this important ingredient from a range of perspectives important to the food industry,

• Author : Marco Gobbetti,Michael Gänzle
• Publisher : Springer Science & Business Media
• Release : 12 December 2012

In the last few decades, many efforts have been made to exploit sourdough’s potential for making baked goods. Through the biotechnology of this traditional baking method, many sensory, rheological, nutritional, and shelf-life properties have been discovered and/or rediscovered. Bakery industries are greatly attracted by the potentials that sourdough presents, and new industrial protocols are being developed. To the best of our knowledge, there has been no single book dedicated to sourdough biotechnology, and which clearly demonstrate its potential.

• Author : Ferenc A. Mohos
• Publisher : John Wiley & Sons
• Release : 06 February 2017

Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles. Confectionery and Chocolate Engineering: Principles and Applications, Second edition, adds to information presented in the first edition on essential topics such as food safety, quality assurance, sweets for special nutritional purposes, artizan chocolate, and confectioneries. In addition, information is

• Author : Kenneth J. Valentas,Enrique Rotstein,R. Paul Singh
• Publisher : CRC Press
• Release : 23 July 1997

Food engineering has become increasingly important in the food industry over the years, as food engineers play a key role in developing new food products and improved manufacturing processes. While other textbooks have covered some aspects of this emerging field, this is the first applications-oriented handbook to cover food engineering processes and manufacturing techniques. A major portion of Handbook of Food Engineering Practice is devoted to defining and explaining essential food operations such as pumping systems, food preservation, and sterilization,

• Author : Dennis R. Heldman,Daryl B. Lund,Cristina Sabliov
• Publisher : CRC Press
• Release : 06 November 2006

As the demand for safe, nutritious, convenient foods continues to rise, and the capabilities of molecular biology and nutritional biochemistry continue to expand, the need for up-to-date engineering information becomes ever more critical. The application of innovative engineering concepts enables scientific breakthroughs to be utilized in the manuf

• Author : Wiley-VCH
• Publisher : John Wiley & Sons
• Release : 19 June 2017

A compilation of 58 carefully selected, topical articles from the Ullmann's Encyclopedia of Industrial Chemistry, this three-volume handbook provides a wealth of information on economically important basic foodstuffs, raw materials, additives, and processed foods, including a section on animal feed. It brings together the chemical and physical characteristics, production processes and production figures, main uses, toxicology and safety information in one single resource. More than 40 % of the content has been added or updated since publication of the 7th edition of the

• Author : S P Cauvain,L S Young,S Salmon
• Publisher : Elsevier
• Release : 10 January 2005

The Proceedings of the 12th International Cereal and Bread Congress provide a wide-ranging, comprehensive and up-to-date review of the latest advances in cereal science and technology with contributions from leading cereals institutes and individuals from around the world. They bring together all elements of the ‘grain chain’ from breeding of new wheat varieties through the milling processes and on to the conversion of flour into baked products ready for the consumer at large. Evaluating and predicting wheat flour properties require

• Author : Domenico Lafiandra,S Masci,R D'Ovidio
• Publisher : Royal Society of Chemistry
• Release : 31 October 2007

This book brings together recent, international contributions to the study of gluten proteins from leading experts in the field. Gluten proteins have gained greater importance due not only to their fundamental role in determining technological quality of wheat end products, but also to the apparently increased number of people showing different degrees of gluten intolerance or allergy. Along with classical subjects such as gluten genetics, quality and rheology, The Gluten Proteins covers new tools and research fields, including the use