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Author : Joël Abecassis
Publisher : Editions Quae
ISBN 13 : 9782738009975
Total Pages : 206 pages
Book Rating : 4.0/5 (99 download)
Download or read book Durum Wheat, Semolina and Pasta Quality written by Joël Abecassis and published by Editions Quae. This book was released on 2001 with total page 206 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Ron Kill
Publisher : John Wiley & Sons
ISBN 13 : 0470999365
Total Pages : 288 pages
Book Rating : 4.4/5 (79 download)
Download or read book Pasta and Semolina Technology written by Ron Kill and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over the last few years the technologies employed in the production of dry pasta and semolina have changed dramatically. This highly practical book examines these changes and gives commercially relevant information to the reader in the areas of durum wheat, semolina production, pasta mixing and extrusion, shape design and quality assurance. Written principally for food technologists working with pasta as an end product or as an ingredient, this book is also an essential reference source for academic, research and teaching institutions.
Author : Mike Sissons
Publisher :
ISBN 13 : 9781891127656
Total Pages : 0 pages
Book Rating : 4.1/5 (276 download)
Download or read book Durum Wheat written by Mike Sissons and published by . This book was released on 2012 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Gilberto Igrejas
Publisher : Springer Nature
ISBN 13 : 3030341631
Total Pages : 557 pages
Book Rating : 4.0/5 (33 download)
Download or read book Wheat Quality For Improving Processing And Human Health written by Gilberto Igrejas and published by Springer Nature. This book was released on 2020-03-17 with total page 557 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wheat Quality for Improving Processing and Human Health brings together an international group of leading wheat scientists to outline highly relevant and diverse aspects and the latest advances in understanding of the world’s most consumed cereal. Topics covered include LMW glutenins, starch-related proteins, and the impact of processing on composition and consumer health. Individual chapters focus on important factors such as FODMAPs, protein structure, dough viscoelasticity and fumonisins. The environmental effects on allergen content are comprehensively covered, as are phenolic compounds and molecular markers. The major quality screening tools and genetic resources are reviewed in depth. Gluten is a major focus of this work with chapters dedicated to health effects, analytical methods and standards, proteomics and mutant proteins. Starting in 2015, wheat quality scientists from across the globe have united to develop the Expert Working Group for Improving Wheat Quality for Processing and Health under the umbrella of the Wheat Initiative. This joint effort provides a framework to establish strategic research and organisation priorities for wheat research at the international level in both developed and developing countries. This Expert Working Group aims to maintain and improve wheat quality for processing and health under varying environmental conditions. The Group focuses on a broad range of wheat quality issues including seed proteins, carbohydrates, nutrition quality and micronutrient content, grain processing and food safety. Bioactive compounds are also considered, both those with negative effects such as allergens and mycotoxins, and those with positive effects such as antioxidants and fibre. The Group also works in the development of germplasm sets and other tools that promote wheat quality research. Wheat quality specialists working on the wheat value chain, and nutritionists will find this book a useful resource to increase and update their knowledge of wheat quality, nutrition and health issues.
Author : W. Bushuk
Publisher : Springer Science & Business Media
ISBN 13 : 1461526728
Total Pages : 252 pages
Book Rating : 4.4/5 (615 download)
Download or read book Wheat written by W. Bushuk and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wheat provides over 20% of the calories for the world population of 5. 3 billion persons. It is widely grown in five of the six continents. It is a highly versatile food product in that it can be stored safely for long periods of time and transported in bulk over long distances. In relative terms, it is reasonably priced; over the past quarter century, the inflation-adjusted price of wheat has been declining. Modern milling and baking technology required for the transformation of wheat grain into consumable baked products is available or accessible in all countries of the world. For these reasons, and because Canada is one of world's leading wheat producing countries, it seemed appropriate to include a major symposium on wheat in the scientific and technical program of the 8th World Congress of Food Science and Technology held in Toronto, Canada during September 29-0ctober 4, 1992. In selecting the topics for the symposium on wheat, we attempted to cover a full range of subjects including economics and marketing, nutrition, grading, processing, constituent chemistry and functionality, biote- nology, and safety of genetically modified wheat varieties. The major focus was on common hard (bread) wheats; separate papers were devoted to the unique characteristics and technological properties of common soft (biscuit) and durum (pasta) wheats. Each paper was presented by an acknowledged international expert. This book provides a more permanent record of the papers presented at the symposium.
Author : Giuseppe Fabriani
Publisher :
ISBN 13 :
Total Pages : 360 pages
Book Rating : 4.:/5 (89 download)
Download or read book Durum Wheat written by Giuseppe Fabriani and published by . This book was released on 1988 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: Genetics and Breeding of Durum Wheat in Europe and the United States. Protein and Enzyme Composition. Carbohydrates. Durum Lipids. Vitamins and Minerals. Milling. Manufacture of Pasta Products. Evaluation of Durum Wheat. Some Specific Aspects of Durum Wheat and Pasta Cooking Quality.
Author : Shereen Pavlides
Publisher : Page Street Publishing
ISBN 13 : 1645673057
Total Pages : 358 pages
Book Rating : 4.6/5 (456 download)
Download or read book Cooking with Shereen from Scratch written by Shereen Pavlides and published by Page Street Publishing. This book was released on 2021-07-13 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: Be a Rock Star in Your Kitchen with Home-cooked Meals from Scratch! Shereen Pavlides, of the mega-viral brand Cooking With Shereen, has garnered millions of fans across her platforms thanks to her affectionate personality and her confidence-building approach to cooking from scratch. Now, in her debut cookbook, she’s bringing all that knowledge right to your kitchen. Through 60 impressive recipes, Shereen shows you that it’s possible to make the best food you’ve ever tasted without depending on frozen, precooked or store-bought ingredients—and without spending all day cooking. With meals for every occasion, from weeknight dinners to show-stopping parties (and everything in-between), you can roll up your sleeves and dig into the likes of: Pecan-Crusted Pork Tenderloin with Rosemary Brown Butter Restaurant-Style Crab Cakes with Sriracha Rémoulade Baba Ganoush with Housemade Pita Sesame Salmon with Sweet Jalapeño Udon Noodles Gruyère and Thyme Popovers Cypriot Cinnamon Potatoes with Dill Yogurt Asian-Style Coconut Broccoli Spanakopita Triangles Shanghai Chicken Salad with Sesame Ginger Vinaigrette Whether you’re new to cooking, or just looking to up your game, donta you worry—Shereen’s got you covered.
Author : Michael Sissons
Publisher : Academic Press
ISBN 13 : 0128104325
Total Pages : 313 pages
Book Rating : 4.1/5 (281 download)
Download or read book Durum Wheat Chemistry and Technology written by Michael Sissons and published by Academic Press. This book was released on 2016-04-27 with total page 313 pages. Available in PDF, EPUB and Kindle. Book excerpt: The most extensive and comprehensive reference on durum wheat chemistry and technology ever available, this ambitious update to the first edition covers more diverse and interesting topics in a new expanded format. Forty-six contributors, each highly experienced and recognized as world authorities on durum wheat, provide the latest developments in scientific research and technology. All aspects of durum wheat are covered, from agronomy and the chemical composition of the grain, to the latest industrial approaches to processing durum wheat, as well as food safety and quality assurance issues. Expanded to include new topics like functional pasta, grain safety, and biotechnology, along with practical and applied information including a table of uses for specific carbohydrates, descriptions of improved laboratory techniques, and international comparisons of HACCP experiences, Durum Wheat: Chemistry and Technology, Second Edition is a must-have reference for professionals, students, and researchers inside and outside the field who want to learn about durum wheat technology and chemistry. New and Revised Topics Include: Agronomy of durum wheat production Pasta made from non-traditional raw materials: technological and nutritional aspects Grain safety assurance, including impacts on durum wheat trading Origin and distribution of durum wheat genetic diversity in the world Genetics and breeding of durum wheat Insect and mite pests and diseases of durum wheat Kernel components of technological value Vitamins, minerals, and nutritional value of durum wheat Durum wheat milling Manufacture of pasta products Other traditional durum derived products Methods used to assess and predict quality of durum wheat, semolina, and pasta Grading factors impacting on durum wheat and processing quality Grain safety assurance including impacts on durum wheat trading Marketing perspectives in the durum wheat trade Special Features: Detailed figures outlining the processes used to manufacture durum products International comparisons of HACCP experiences Table of uses for specific carbohydrates Descriptions of improved laboratory techniques Extensive bibliography An Essential Reference For: Scientists and researchers in agriculture and plant biology Professionals in the food industry who are processing durum wheat (millers, pasta makers, grain handling companies, and grain buyers) Government regulators Food scientists and technologists developing products using durum wheat Plant breeders University lecturers in agricultural science and plant biology Professionals who market wheat Nutritionists and medical practitioners interested in the impacts of food ingredients on human health Students Scientific libraries and their patrons
Author : Gavin Owens
Publisher : CRC Press
ISBN 13 : 9780849312199
Total Pages : 256 pages
Book Rating : 4.3/5 (121 download)
Download or read book Cereals Processing Technology written by Gavin Owens and published by CRC Press. This book was released on 2001-04-12 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereals processing is one of the oldest and most important of all food technologies. Written by a distinguished international team of contributors, Cereals Processing Technology reviews the range of cereal products and technologies used to produce them. It is designed for all those involved in cereals processing, whether raw material producers and refiners needing to match the needs of secondary processors benchmarking their operations against the best prices in their sector and across cereals processing as a whole. Part 1 looks at cereal and flour production, with chapters on cereal and production methods and flour milling. There is also a chapter on the increasingly important and controversial area of cereal biotechnology and its application to wheat, barley, rice, and maize. Part 2 looks at how these raw materials are then processed into final products for the consumer. There are chapters on rice and rice product production, pasta and Asian noodle processing, the manufacture of breakfast cereals, malting, and breadmaking. Chapters look at the increasing diversity of cereal products, at current best practice in manufacturing processes, and emerging trends in the technologies for particular products. Cereals Processing Technology provides an authoritative guide to some of the key technological developments both within particular sectors and across cereals processing as a whole.
Author : Colin W Wrigley
Publisher : Academic Press
ISBN 13 : 0123947863
Total Pages : 1956 pages
Book Rating : 4.1/5 (239 download)
Download or read book Encyclopedia of Food Grains written by Colin W Wrigley and published by Academic Press. This book was released on 2015-12-17 with total page 1956 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Encyclopedia of Food Grains, Four Volume Set is an in-depth and authoritative reference covering all areas of grain science. Coverage includes everything from the genetics of grains to the commercial, economic and social aspects of this important food source. Also covered are the biology and chemistry of grains, the applied aspects of grain production and the processing of grains into various food and beverage products. With the paramount role of cereals as a global food source, this Encyclopedia is sure to become the standard reference work in the field of science. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Written from an international perspective the Encyclopedia concentrates on the food uses of grains, but details are also provided about the wider roles of grains Well organized and accessible, it is the ideal resource for students, researchers and professionals seeking an authoritative overview on any particular aspect of grain science This second edition has four print volumes which provides over 200 articles on food grains Includes extensive cross-referencing and "Further Reading" lists at the end of each article for deeper exploration into the topic This edition also includes useful items for students and teachers alike, with Topic Highlights, Learning objectives, Exercises for Revision and exercises to explore the topic further
Author :
Publisher :
ISBN 13 :
Total Pages : 12 pages
Book Rating : 4.:/5 (68 download)
Download or read book Alimentary Pasta Produced from Durum Wheat Semolina - Estimation of Cooking Quality by Sensory Analysis written by and published by . This book was released on 2008 with total page 12 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Yadunandan Lal Dar
Publisher : John Wiley & Sons
ISBN 13 : 0470672420
Total Pages : 464 pages
Book Rating : 4.4/5 (76 download)
Download or read book Food Texture Design and Optimization written by Yadunandan Lal Dar and published by John Wiley & Sons. This book was released on 2014-05-27 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement. This unique volume provides practical insights for professionals who are starting in the field as well as experts looking to enhance their knowledge or expand into new areas. The first part of this book presents case studies on formulating products in a broad variety of application segments, such as cheese, ice-cream, baked goods, gluten-free products, low-fat/non-fat dairy products and more. Challenges related to maintaining texture while optimizing nutritional content, cost, flavor and other attributes of the food product are investigated. The book also highlights the importance of texture design and optimization in several types of food products and demonstrates how experts have applied this knowledge in the industry. Part two provides an overview of the latest advances in tools and techniques for food texture design and optimization, focusing on the use of instrumental techniques, the application of sensory techniques, and the use of marketing and consumer insight tools in the design and optimization of food products. The ability to use advanced characterization techniques in this field is critical for both new and established practitioners in tackling the problems they face. Food Texture Design and Optimization serves as an important reference for technical practitioners on how to adopt advanced techniques in food texture research. This information is invaluable in reviewing establish the state of the art in this field and providing a minimum recommended standard for food formulators.
Author : Michel Dubois
Publisher : Elsevier
ISBN 13 : 0128104589
Total Pages : pages
Book Rating : 4.1/5 (281 download)
Download or read book AlveoConsistograph Handbook written by Michel Dubois and published by Elsevier. This book was released on 2016-07-21 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: The AlveoConsistograph helps you to classify, control, and select wheat and flour and optimize their blending for specific rheological properties. It measures the effects of improvers, ingredients, and other additives resulting in better control of dough on the production line and more consistent end-product quality. The AlveoConsistograph Handbook, Second Edition provides an understanding of the technical data generated by the instrument and gives timely application examples. It explains the workings of the Chopin Consistograph and provides a deep insight into its coupling with the Chopin Alveograph. This is the first revision of this resource in 20 years and it explains major modifications and improvements of the Alveograph through new and completely revised chapters. A new chapter on the Consistograph, the component that is used to determine the water absorption capacity of flour, includes test procedures, applications, differences from other devices, maintenance, and troubleshooting. Another new chapter discusses the debate surrounding the testing of samples, using either constant water content or constant consistency methods. This chapter gives useful insight into the adapted hydrated Alveograph protocol and its benefits for users of flour that will be part of formulations where gluten quality and performance is crucial. It covers the controversial subject in depth, the technical basis for the development of the debate, and compares the use of both methods on the same wheat. In addition to wheat flour, the book provides guidance for using the Alveograph on additional products like durum wheat semolina or durum pasta. All chapters have been re-written to include the latest practices and will help users gain a better understanding of how this important technology is used in today’s food labs. This large format, easy-to-read handbook includes two helpful appendixes: The first lists the main alveograph parts and the second lists selected references concerning the alveograph. The Alveoconsistograph Handbook will provide every user, all along the cereal chain, with up-to-date information helping them to get the most out of their daily use of this important technology. It will be especially useful for food scientists in the baking industry, quality control laboratories, suppliers of enzymes and additives, breeders, grain scientists involved with grain storage, as well as grain exporters. Topics Covered Include: Description of different alveograph types Theory of the alveograph Description of the alveograph procedure Modification of the alveograph procedure Interpretation of the alveograph results Factors influencing the alveograph Alveograph calibration Description of the consistograph Adapted hydration method for the alveograph Troubleshooting
Author : British Standards Institute Staff
Publisher :
ISBN 13 : 9780580572548
Total Pages : 22 pages
Book Rating : 4.5/5 (725 download)
Download or read book Alimentary Pasta Produced from Durum Wheat Semolina. Estimation of Cooking Quality by Sensory Analysis. Routine Method written by British Standards Institute Staff and published by . This book was released on 2009-05-31 with total page 22 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pasta, Cereal food products, Food products, Wheat, Semolina, Sensory analysis (food), Food testing, Cooking, Quality
Author : Colin W. Wrigley
Publisher :
ISBN 13 :
Total Pages : 488 pages
Book Rating : 4.:/5 (89 download)
Download or read book Gliadin and Glutenin written by Colin W. Wrigley and published by . This book was released on 2006 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: This monograph provides a review of the knowledge that makes possible the intelligent tailoring of wheat proteins to provide for specific dough requirements. It emphasizes the combined roles of the gliadin and glutenin proteins in providing the balance that gives wheat gluten its unique rheological properties. The book gives a major update on the composition and functional properties of the gluten proteins, but it also includes introductory chapters to "set the scene" for young scientists and anyone new to this area of food science.
Author : D. Lafiandra
Publisher : Royal Society of Chemistry
ISBN 13 : 9780854046331
Total Pages : 494 pages
Book Rating : 4.0/5 (463 download)
Download or read book The Gluten Proteins written by D. Lafiandra and published by Royal Society of Chemistry. This book was released on 2004 with total page 494 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 of proteomics and genomics. Furthermore, information dedicated to intolerances and allergies is included and opens the possibility to widen future research opportunities, promoting cooperation between wheat breeders, medical researchers and gluten chemists and geneticists. The Gluten Proteins provides an authoritative source of information for researchers, professionals and postgraduate students wishing to increase their knowledge of the molecular bases of gluten functionality and nutritional role, as well as touching on possible future research opportunities.
Author : H. Faridi
Publisher : Springer Science & Business Media
ISBN 13 : 1461308615
Total Pages : 609 pages
Book Rating : 4.4/5 (613 download)
Download or read book Dough Rheology and Baked Product Texture written by H. Faridi and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 609 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereal chemists are interested in rheology because the dough undergoes some type of deformation in every phase of the conversion of flour into baked products. During mixing, dough is subjected to extreme deformations, many that exceed the rupture limit; during fermentation, the deformations are much smaller and therefore exhibit a different set of rheological properties; during sheeting and molding, deformations are at an intermediate level; and, finally, during proofing and baking, the dough is subjected to a range of deformations at varying temperatures. Accordingly, the application of rheological concepts to explain the behavior of dough seems a natural requirement of research on the interrelationships among flour constituents, added ingredients, process parameters, and the required characteristics of the final baked product. At any moment in the baking process, the rheological behavior, that is, the nature of the deformation, exhibited by a specific dough derives from the applied stress and how long the stress is maintained. The resulting deformation may be simple, such as pure viscous flow or elastic deformation, and therefore easy to define precisely. Moreover, under some conditions of stress and time (i. e. , shear rate), doughs behave as ideal materials and their behavior follows theory derived from fundamental concepts. Under usual conditions encountered in baking, however, the rheological behavior is far from ideal; shear rates vary widely and sample size and dimensions are ill-defined.
