Read Books Online and Download eBooks, EPub, PDF, Mobi, Kindle, Text Full Free.
Effect Of The Chemical And Physical Properties Of Wheat Starch Granules On The Rheological Properties Of Wheat Flour Dough
Download Effect Of The Chemical And Physical Properties Of Wheat Starch Granules On The Rheological Properties Of Wheat Flour Dough full books in PDF, epub, and Kindle. Read online Effect Of The Chemical And Physical Properties Of Wheat Starch Granules On The Rheological Properties Of Wheat Flour Dough ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Book Synopsis Effect of the Chemical and Physical Properties of Wheat Starch Granules on the Rheological Properties of Wheat Flour Dough by : Bridget Nicole Casey
Download or read book Effect of the Chemical and Physical Properties of Wheat Starch Granules on the Rheological Properties of Wheat Flour Dough written by Bridget Nicole Casey and published by . This book was released on 1998 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Physical-Chemical Interactions and Composition-Structure-Property Modifications During Processing: Food Quality, Nutrition, and Health by : Qiang Xia
Download or read book Physical-Chemical Interactions and Composition-Structure-Property Modifications During Processing: Food Quality, Nutrition, and Health written by Qiang Xia and published by Frontiers Media SA. This book was released on 2022-11-21 with total page 134 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Dough Rheology and Baked Product Texture by : H. Faridi
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.
Book Synopsis The impact of food processing on physicochemical and nutritional properties of foods by : Hao Jiang
Download or read book The impact of food processing on physicochemical and nutritional properties of foods written by Hao Jiang and published by Frontiers Media SA. This book was released on 2023-06-01 with total page 195 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Starch-Based Polymeric Materials and Nanocomposites by : Jasim Ahmed
Download or read book Starch-Based Polymeric Materials and Nanocomposites written by Jasim Ahmed and published by CRC Press. This book was released on 2012-04-04 with total page 419 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years, much attention has been focused on biodegradable polymers from renewable resources. Due to its availability and low cost, starch is a promising candidate among biopolymers for use in biodegradable packaging materials and for other purposes. Starch-Based Polymeric Materials and Nanocomposites: Chemistry, Processing, and Applications presents the latest developments in starch chemistry, rheology, starch derivatives, starch-based nanocomposites, and their applications. Topics discussed include: The chemistry, microstructure, processing, and enzymatic degradation of starch The importance and role of starch as a gelling agent Plasticization and the role of plasticizers Various rheological techniques applied to starch-related products and the characteristics of starch dispersions Polymeric aspects of reactive extrusion (REX) and its use on starch and other biopolymers Cyclodextrins (CDs) and their industrial applications, and CD-based supramole and polymers The potential of starch in food packaging, edible packaging, feedstock for bioproducts, and industrial and consumer products The theoretical basis and derivation of the mathematical model for multicomponent systems and its solution algorithm The book also explores recent progress in biodegradable starch-based hybrids and nanomaterials and the incorporation of nanoparticles in starches to enhance their mechanical and thermal properties. The book concludes by discussing the use of biopolymeric nanoparticles (BNPs) in drug delivery and life cycle assessment (LCA) of starch-based polymeric materials for packaging and allied applications. With contributions from leading experts in academia and industry, this volume demonstrates the versatility of starch and its potential in a variety of applications.
Book Synopsis Trends in Wheat and Bread Making by : Charis M. Galanakis
Download or read book Trends in Wheat and Bread Making written by Charis M. Galanakis and published by Academic Press. This book was released on 2020-11-19 with total page 487 pages. Available in PDF, EPUB and Kindle. Book excerpt: Trends in Wheat and Bread Making provides a comprehensive look at the state-of-the-art in bread making from ingredient to shelf-life, with a focus on the impact of processing on the nutritional value and consumer acceptability of this global staple. The book also includes chapters on new breads and bakery products fortified with plant-processing-by-products and/or natural antioxidants, and explores efforts to improve biotechnological processes and fermentation for bread making. It is an excellent resource for researchers, industry professionals and enterprises hoping to produce enhanced bread products through processing-related nutritional and quality improvements. - Addresses gluten free products, organic farming and production techniques, enzymatic and biotechnological techniques, fortification of breads with plant by-products, and phenol-rich substrates - Fills the gap in current resources, focusing on the application of new technologies for processing practices - Provides a guide to industrial and commercialized applications of innovative breadmaking
Book Synopsis Effects of Dietary Fiber on the Physical Properties of Wheat Flour Dough by : K. Hatae
Download or read book Effects of Dietary Fiber on the Physical Properties of Wheat Flour Dough written by K. Hatae and published by . This book was released on 1985 with total page 9 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Dissertation Abstracts International by :
Download or read book Dissertation Abstracts International written by and published by . This book was released on 1998 with total page 652 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Physical Properties of Dough by : Charles Oscar Swanson
Download or read book Physical Properties of Dough written by Charles Oscar Swanson and published by . This book was released on 1943 with total page 286 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Starch in Food written by Lars Nilsson and published by Elsevier. This book was released on 2024-05-15 with total page 574 pages. Available in PDF, EPUB and Kindle. Book excerpt: Starch in Food: Structure, Function and Applications, Third Edition is now fully updated with eleven new chapters covering "hot" areas for starch applications, such as starch-based pickering emulsifiers, starch for structuring gluten-free bread products, and starch microspheres for encapsulation of probiotic bacteria. Sections illustrate how plant starch can be analyzed and modified, including chapters on analysis of starch molecular structure, molar mass and size, the relationship between structure and digestion of starch, sources of starch, including new chapters on cereal, root and tuber and pulse starches, and starch applications, with a new chapter on utilizing starches in product development, in baked products and in gluten-free bread. Starch selection is one of the most complex areas for a product developer, yet starch is key to solving formulation challenges when developing products to meet many of the emerging consumer trends. This book aids the end user on acquiring knowledge on fundamental starch aspects, such as granular and molecular structure and properties, analysis, biosynthesis and general functionality of starch in foods. - Thoroughly revised edition bringing updated and new chapters covering the fundamentals of starch applications - Explores starch aspects such as granular and molecular structure and properties, analysis, biosynthesis, and general functionality of starch in foods - Offers insight into how starch-related formulation challenges can be addressed
Download or read book Mixolab written by Arnaud Dubat and published by Academic Press. This book was released on 2016-04-27 with total page 126 pages. Available in PDF, EPUB and Kindle. Book excerpt: Publishing high-quality food production applications handbooks is a hallmark of AACCI PRESS and Mixolab: A New Approach to Rheology is no exception. Increasing consumer demand for quality foods with superior nutritional value makes innovative tools like the Mixolab of increasing interest to food developers and producers. Operators, breeders, millers, researchers, product developers, formulators, and bakers will find answers to their questions, along with guidelines for maximizing the use of the Mixolab for a wide range of applications. Gaining a better understanding of the instrument's capabilities will assist in discovery of novel uses by both research and production professionals. Key Features: Technical description of the Mixolab and comparison with existing devices Coverage of durum wheat, rice, corn, buckwheat, and other cereals Specific focus on gluten, starch, ingredients, and enzymes Influence of sugar, fats, and salt on dough rheology International comparisons of HACCP experiences Table of uses for specific carbohydrates Descriptions of improved laboratory techniques Wheat testing for breeders An Essential Reference For: Additive manufacturers Bakers Breeders Enzyme manufacturers Millers Quality control laboratories Research laboratories Research and development centers Storage elevators Students Universities Yeast producers
Book Synopsis Phaseolus Vulgaris L. Protein and Flour Effects on Wheat Dough Rheology, Chemical Bonding and Microstructure by : Nancy Lynn Lorimer
Download or read book Phaseolus Vulgaris L. Protein and Flour Effects on Wheat Dough Rheology, Chemical Bonding and Microstructure written by Nancy Lynn Lorimer and published by . This book was released on 1988 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Compositional Factors Governing Physical, Physicochemical, and Rheological Properties of Wheat Flour Doughs by : Kwaku Addo
Download or read book Compositional Factors Governing Physical, Physicochemical, and Rheological Properties of Wheat Flour Doughs written by Kwaku Addo and published by . This book was released on 1990 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Physiochemical Properties of Non-developed, Partially Developed, and Developed Wheat Doughs by : Ling Lee
Download or read book Physiochemical Properties of Non-developed, Partially Developed, and Developed Wheat Doughs written by Ling Lee and published by . This book was released on 2000 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Cereal Processing Technologies by : Rajan Sharma
Download or read book Cereal Processing Technologies written by Rajan Sharma and published by CRC Press. This book was released on 2023-10-03 with total page 509 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereals are the principal dietary components of human diet and have been for several thousand years. Whole grain cereals are not only an excellent source of energy, but also enrich the diet. The processing of cereals prior to consumption is a necessary step in production chain to make them palatable and enhance bio- and techno-functional performance. Cereal Processing Technologies: Impact on Nutritional, Functional, and Biological Properties reviews cereal processing technologies and their impact on quality attributes of cereals, detailing the processing techniques of cereals with recent advancements followed by their impact on nutritive, functional and biological potential. Each chapter covers three major components as a) technological details for the processing treatment, b) impact on nutritive, functional and biological properties and c) characterization of processed products. Key Features: Focuses on different cereals for nutritive and functional characteristics Explores mechanical, biological, thermal and non-thermal processing treatments of cereals Presents impact of different treatments on biological and techno-functional properties of cereals Discusses characteristics of the processed products The contents of Cereal Processing Technologies are an asset for researchers, students and professionals, and can be potentially used as a reference and important resource for academia and future investigations. This book helps readers identify how different techniques for processing cereal grains enhance the targeted nutritional and functional quality.
Book Synopsis Technology of Breadmaking by : Stanley P. Cauvain
Download or read book Technology of Breadmaking written by Stanley P. Cauvain and published by Springer Science & Business Media. This book was released on 2013-11-09 with total page 371 pages. Available in PDF, EPUB and Kindle. Book excerpt: Not another book on breadmaking! A forgiveable reaction given the length of time over which bread has been made and the number of texts which have been written about the subject. To study breadmaking is to realize that, like many other food processes, it is constantly changing as processing methodologies become increasingly more sophisticated, yet at the same time we realize that we are dealing with a food stuff, the forms of which are very traditional. We can, for example, look at ancient illustrations of breads in manuscripts and paintings and recognize prod ucts which we still make today. This contrast of ancient and modern embodied in a single processed foodstuff is part of what makes bread such a unique subject for study. We cannot, for example, say the same for a can of baked beans! Another aspect of the uniqueness of breadmaking lies in the requirement for a thorough understanding of the link between raw materials and processing meth ods in order to make an edible product. This is mainly true because of the special properties of wheat proteins, aspects of which are explored in most of the chapters of this book. Wheat is a product of the natural environment, and while breeding and farming practices can modify aspects of wheat quality, we millers and bakers still have to respond to the strong influences of the environment.
Book Synopsis The Effect of Endogenous Phenolic Acids on the Rheological Properties of Wheat Flour Doughs by : Glenn Michael Jackson
Download or read book The Effect of Endogenous Phenolic Acids on the Rheological Properties of Wheat Flour Doughs written by Glenn Michael Jackson and published by . This book was released on 1983 with total page 106 pages. Available in PDF, EPUB and Kindle. Book excerpt:
