Effects Of Shortening And Surfactants On Quality Parameters Of Arabic Bread

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Effects of Shortening and Surfactants on Quality Parameters of Arabic Bread

Author : Iman Hani
Publisher :
ISBN 13 :
Total Pages : 164 pages
Book Rating : 4.:/5 (785 download)

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Book Synopsis Effects of Shortening and Surfactants on Quality Parameters of Arabic Bread by : Iman Hani

Download or read book Effects of Shortening and Surfactants on Quality Parameters of Arabic Bread written by Iman Hani and published by . This book was released on 1992 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt: Like most baked products, Arabic bread has a relatively short shelf-life. The rapid deterioration in its desirable attributes coupled with the increased tendency towards mechanisation has triggered the search for auxiliary ingredients in an endeavour to improve its quality. Additives such as shortening and surfactants have wide applications as crumb-softeners and/or dough strengtheners in white pan bread. The commonly used surfactants in bread are mono-diglycerides (MDG), sodium stearoyl lactylate (SSL), and diacetyl tartaric acid esters of monoglycerides (DATEM). MDG is known for its crumb-softening effect while shortening, SSL and DATEM have crumb-softening as well as dough-strengthening effects. Recently, ascorbyl palmitate (AP) has been found to have anti-firraing and shortening-sparing effects in white pan bread. The effects of shortening, MDG, SSL, DATEM, and AP on the organoleptic properties of Arabic bread were evaluated in an attempt to clarify their role in pocket-type flat Arabic bread. At the studied levels, shortening did not exert any effect while DATEM showed adverse effects. High levels of surfactants (0.5%) with or without shortening resulted in deterioration of bread quality. Apart from AP, medium levels of surfactants (0.25%) at medium (0.5%) and high (1%) levels of shortening were also found to be detrimental. The medium level (0.25%) of MDG did not show any difference. However, the medium level (0.25%) of SSL and AP did produce a significant improvement in the quality of Arabic bread.

The Science and Technology of Chapatti and Other Indian Flatbreads

Author : Anamika Banerji
Publisher : CRC Press
ISBN 13 : 1000044785
Total Pages : 179 pages
Book Rating : 4.0/5 ( download)

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Book Synopsis The Science and Technology of Chapatti and Other Indian Flatbreads by : Anamika Banerji

Download or read book The Science and Technology of Chapatti and Other Indian Flatbreads written by Anamika Banerji and published by CRC Press. This book was released on 2020-04-13 with total page 179 pages. Available in PDF, EPUB and Kindle. Book excerpt: Flatbreads form the heart and soul of a traditional meal in several parts of India. Depending on geographical location, ingredients used and method of preparation there are many varieties of flatbreads. Popular Indians flatbreads include chapatti, paratha/parotta, naan, tandoori roti, kulcha, roomali roti, bhakri, thepla and puranpoli. Chapatti, the Indian counterpart of the western pan bread, is consumed widely as a staple to scoop up curries in Indian meals. Since the last few decades, researchers have turned their attention towards Indian flatbreads and have initiated studies on several aspects like nutrition, quality, staling and preservation. The changing dynamics of flatbread preparation and preservation have inspired many research studies. The Science and Technology of Chapatti and Other Indian Flatbreads collates available knowledge to date in a manner that is useful to students, researchers, food industry professionals, and food-based entrepreneurs alike. Key Features: Illustrated with multiple photographs of different types of Indian flatbreads, steps in preparation of chapatti, analytical instruments used, changes in dough/ chapatti appearance due to browning Includes multiple photographs of different flatbreads in varying stages, from creation to expiration Explores the changing dynamics of flatbread preparation and preservation Discusses the role of flour constituents and added ingredients on end product quality and the need to develop healthier variants With its nine chapters, the book takes the reader through a journey in which the gradual evolution of the preparation and consumption of chapatti and other Indian flatbreads has been explained, emphasizing the need for science and technology to support large scale production to keep up with the growing demand for ready- to- cook and ready-to-eat flatbreads. The book, written in simple but scientific language, covers different aspects ranging from introduction and preparation of flatbreads, the role of individual ingredients, particularly wheat variety and wheat composition, milling technique, dough rheology, quality characteristics of flatbreads and their measurement, to topics including staling and preservation of chapatti/flatbreads, nutritional and quality improvement, mechanization of flatbread production and scope for developing novel flour/ flatbread formulations. The authors, with their wide experience in flatbread science have attempted to capture the scientific and technological aspects of chapatti/flatbreads in depth, right from basic concepts to technological advances, supported by exhaustive compilation of scientific literature.

Agrindex

Author :
Publisher :
ISBN 13 :
Total Pages : 928 pages
Book Rating : 4.E/5 ( download)

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Book Synopsis Agrindex by :

Download or read book Agrindex written by and published by . This book was released on 1994 with total page 928 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Research Report

Author : American University of Beirut
Publisher :
ISBN 13 :
Total Pages : 368 pages
Book Rating : 4.F/5 ( download)

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Book Synopsis Research Report by : American University of Beirut

Download or read book Research Report written by American University of Beirut and published by . This book was released on 1995 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Bakery Food Manufacture and Quality

Author : Stanley P. Cauvain
Publisher : John Wiley & Sons
ISBN 13 : 1444301098
Total Pages : 304 pages
Book Rating : 4.4/5 (443 download)

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Book Synopsis Bakery Food Manufacture and Quality by : Stanley P. Cauvain

Download or read book Bakery Food Manufacture and Quality written by Stanley P. Cauvain and published by John Wiley & Sons. This book was released on 2009-01-21 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality. This successful and highly practical volume describes in detail the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs, their subsequent processing and the baked product. Now in a fully revised and updated second edition, the book has been expanded and developed through the inclusion of new information and references related to the formation and processing of batters and dough into baked products. The new edition includes a selection of case studies based on practical experience in the manufacture and optimisation of baked products. Each case study, illustrated as appropriate, considers the various roles that water may play in different manufacturing contexts. The book is aimed at food scientists and technologists in bakery companies; ingredient suppliers; flour millers; researchers and students in academic food science departments.

Advances in Baking Technology

Author : B. S. KAMEL AND C. E. STAUFFER
Publisher : Springer
ISBN 13 : 1489972560
Total Pages : 423 pages
Book Rating : 4.4/5 (899 download)

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Book Synopsis Advances in Baking Technology by : B. S. KAMEL AND C. E. STAUFFER

Download or read book Advances in Baking Technology written by B. S. KAMEL AND C. E. STAUFFER and published by Springer. This book was released on 2013-12-11 with total page 423 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Manley's Technology of Biscuits, Crackers and Cookies

Author : Duncan Manley
Publisher : Elsevier
ISBN 13 : 0857093649
Total Pages : 630 pages
Book Rating : 4.8/5 (57 download)

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Book Synopsis Manley's Technology of Biscuits, Crackers and Cookies by : Duncan Manley

Download or read book Manley's Technology of Biscuits, Crackers and Cookies written by Duncan Manley and published by Elsevier. This book was released on 2011-09-28 with total page 630 pages. Available in PDF, EPUB and Kindle. Book excerpt: Manley's Technology of Biscuits, Crackers and Cookies is widely regarded as the standard work in its field. Part one covers management issues such as HACCP, quality control, process control and product development. Part two deals with the selection of raw materials and ingredients. The range and types of biscuits is covered in part three, while part four covers the main production processes and equipment, from bulk handling and metering of ingredients to packaging, storage and waste management. Eight expert authors have joined Duncan Manley in extensively updating and expanding the book, which is now some 25% longer than the previous edition. Part one now includes a new chapter on sustainability in the biscuit industry and the discussion of process and efficiency control is more detailed. In part two the information on wheat flour has been extensively revised to reflect recent developments and there are entirely new chapters on fats and oils and packaging materials. Photographs of the major types of biscuits now illustrate chapters in part three, which also includes a newly-composed chapter on the position of biscuits in nutrition. Finally, part four has been comprehensively reviewed and revised with the assistance of an author from a major machinery manufacturer. With its distinguished editor and team of expert contributors this new edition consolidates the position of Manley's Technology of Biscuits, Crackers and Cookies as the standard reference work in the industry. - Widely regarded as the standard work in its field - Covers management issues such as HACCP, quality control, process control and product development - Deals with the selection of raw materials and ingredients

Food Emulsifiers and Their Applications

Author : Richard W Hartel
Publisher : Springer Science & Business Media
ISBN 13 : 1475726627
Total Pages : 315 pages
Book Rating : 4.4/5 (757 download)

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Book Synopsis Food Emulsifiers and Their Applications by : Richard W Hartel

Download or read book Food Emulsifiers and Their Applications written by Richard W Hartel and published by Springer Science & Business Media. This book was released on 2013-04-17 with total page 315 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food emulsions have existed since long before people began to process foods for distribution and consumption. Milk, for example, is a natural emulsion/colloid in which a nutritional fat is stabilized by a milk-fat-globule membrane. Early processed foods were developed when people began to explore the art of cuisine. Butter and gravies were early foods used to enhance flavors and aid in cooking. By contrast, food emulsifiers have only recently been recognized for their abil ity to stabilize foods during processing and distribution. As economies of scale emerged, pressures for higher quality and extension of shelf life prodded the de velopment of food emulsifiers and their adjunct technologies. Natural emulsifiers, such as egg and milk proteins and phospholipids, were the first to be generally utilized. Development of technologies for processing oils, such as refining, bleaching, and hydrogenation, led to the design of synthetic food emulsifiers. Formulation of food emulsions has, until recently, been practiced more as an art than a science. The complexity offood systems has been the barrier to funda mental understanding. Scientists have long studied emulsions using pure water, hydrocarbon, and surfactant, but food systems, by contrast, are typically a com plex mixture of carbohydrate, lipid, protein, salts, and acid. Other surface-active ingredients, such as proteins and phospholipids, can demonstrate either syner- XV xvi Preface gistic or deleterious functionality during processing or in the finished food.

The Science of Bakery Products

Author : William P Edwards
Publisher : Royal Society of Chemistry
ISBN 13 : 1782626301
Total Pages : 274 pages
Book Rating : 4.7/5 (826 download)

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Book Synopsis The Science of Bakery Products by : William P Edwards

Download or read book The Science of Bakery Products written by William P Edwards and published by Royal Society of Chemistry. This book was released on 2015-10-09 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable and the chemistry behind these processes is equally fascinating. The Science of Bakery Products explains the science behind bread making and other baked goods. It looks at the chemistry of the ingredients, flour treatments, flour testing and baking machinery. Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.

Gluten-Free Food Science and Technology

Author : Eimear Gallagher
Publisher : John Wiley & Sons
ISBN 13 : 9781444316216
Total Pages : 256 pages
Book Rating : 4.3/5 (162 download)

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Book Synopsis Gluten-Free Food Science and Technology by : Eimear Gallagher

Download or read book Gluten-Free Food Science and Technology written by Eimear Gallagher and published by John Wiley & Sons. This book was released on 2009-09-08 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Coeliac disease (CD) and other allergic reactions/intolerances to gluten are on the rise, largely due to improved diagnostic procedures and changes in eating habits. The worldwide incidence of coeliac disease has been predicted to increase by a factor of ten over the next number of years, and this has resulted in a growing market for high quality gluten-free cereal products. However, the removal of gluten presents major problems for bakers. Currently, many gluten-free products on the market are of low quality and short shelf life, exhibiting poor mouthfeel and flavour. This challenge to the cereal technologist and baker alike has led to the search for alternatives to gluten in the manufacture of gluten-free bakery products. This volume provides an overview for the food industry of issues related to the increasing prevalence of coeliac disease and gluten intolerance. The properties of gluten are discussed in relation to its classification and important functional characteristics, and the nutritional value of gluten-free products is also addressed. The book examines the diversity of ingredients that can be used to replace gluten and how the ingredient combinations and subsequent rheological and manufacturing properties of a range of gluten-free products, e.g. doughs, breads, biscuits and beer may be manipulated. Recommendations are given regarding the most suitable ingredients for different gluten-free products. The book is directed at ingredient manufacturers, bakers, cereal scientists and coeliac associations and societies. It will also be of interest to academic food science departments for assisting with undergraduate studies and postgraduate research. The Author Dr Eimear Gallagher, Ashtown Food Research Centre, Teagasc - The Irish Agriculture and Food Development Authority, Dublin, Ireland Also available from Wiley-Blackwell Management of Food Allergens Edited by J. Coutts and R. Fielder ISBN 9781405167581 Bakery Manufacture and Quality - Water Control and Effects Second Edition S. Cauvain and L. Young ISBN 9781405176132 Whole Grains and Health Edited by L. Marquart et al ISBN 9780813807775

Technology of Breadmaking

Author : Stanley P. Cauvain
Publisher : Springer Science & Business Media
ISBN 13 : 1475766874
Total Pages : 371 pages
Book Rating : 4.4/5 (757 download)

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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.

Food Processing Technology

Author : P.J. Fellows
Publisher : Elsevier
ISBN 13 : 1845696344
Total Pages : 932 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Food Processing Technology by : P.J. Fellows

Download or read book Food Processing Technology written by P.J. Fellows and published by Elsevier. This book was released on 2009-06-22 with total page 932 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, 'minimal' processing technologies, functional foods, developments in 'active' or 'intelligent' packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. - Introduces a range of processing techniques that are used in food manufacturing - Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods - Describes post-processing operations, including packaging and distribution logistics

Bakery Products

Author : Y. H. Hui
Publisher : John Wiley & Sons
ISBN 13 : 0470276320
Total Pages : 589 pages
Book Rating : 4.4/5 (72 download)

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Book Synopsis Bakery Products by : Y. H. Hui

Download or read book Bakery Products written by Y. H. Hui and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 589 pages. Available in PDF, EPUB and Kindle. Book excerpt: While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publications exist that cover the science and technology of baking. In Bakery Products: Science and Technology, nearly 50 professionals from industry, government, and academia contribute their perspectives on the state of baking today. The latest scientific developments, technological processes, and engineering principles are described as they relate to the essentials of baking. Coverage is extensive and includes: raw materials and ingredients, from wheat flours to sweeteners, yeast, and functional additives; the principles of baking, such as mixing processes, doughmaking, fermentation, and sensory evaluation; manufacturing considerations for bread and other bakery products, including quality control and enzymes; special bakery products, ranging from manufacture of cakes, cookies, muffins, bagels, and pretzels to dietetic bakery products, gluten-free cereal-based products; and specialty bakery items from around the world, including Italian bakery foods. Blending the technical aspects of baking with the freshest scientific research, Bakery Products: Science and Technology has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.

Baked Products

Author : Stanley P. Cauvain
Publisher : John Wiley & Sons
ISBN 13 : 1405171529
Total Pages : 240 pages
Book Rating : 4.4/5 (51 download)

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Book Synopsis Baked Products by : Stanley P. Cauvain

Download or read book Baked Products written by Stanley P. Cauvain and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry. First establishing an understanding of the key characteristics which unite existing baked product groups, the authors move on to discuss product development and optimisation, providing the reader with coverage of: Key functional roles of the main bakery ingredients Ingredients and their influences Heat transfer and product interactions Opportunities for future product development Baked Products is a valuable practical resource for all food scientists and food technologists within bakery companies, ingredient suppliers and general food companies. Libraries in universities and research establishments where food science and technology is studied and taught will find the book an important addition to their shelves.

Food Processing

Author : J. Scott Smith
Publisher : John Wiley & Sons
ISBN 13 : 047028997X
Total Pages : 526 pages
Book Rating : 4.4/5 (72 download)

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Book Synopsis Food Processing by : J. Scott Smith

Download or read book Food Processing written by J. Scott Smith and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt: Renowned international academicians and food industry professionals have collaborated to create Food Processing: Principles and Applications. This practical, fully illustrated resource examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products. Ideal as an undergraduate text, Food Processing stands apart in three ways: The expertise of the contributing authors is unparalleled among food processing texts today. The text is written mostly by non-engineers for other non-engineers and is therefore user-friendly and easy to read. It is one of the rare texts to use commodity manufacturing to illustrate the principles of food processing. As a hands-on guide to the essential processing principles and their application, this book serves as a relevant primary or supplemental text for students of food science and as a valuable tool for food industry professionals.

Baked Goods Freshness

Author : Ronald Hebeda
Publisher : CRC Press
ISBN 13 : 9780824793487
Total Pages : 300 pages
Book Rating : 4.7/5 (934 download)

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Book Synopsis Baked Goods Freshness by : Ronald Hebeda

Download or read book Baked Goods Freshness written by Ronald Hebeda and published by CRC Press. This book was released on 1996-04-30 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work offers comprehensive coverage of the staling process that occurs upon ageing in baked goods. It covers in detail the technologies for maintaining freshness, including the use of crumb softeners, enzymes, packaging and preservatives, and models the theory of staling on the basis of molecular configuration. The work presents current methods for determining the degree of staling by instrumental and organoleptic testing, addresses regulatory and labelling requirements for antistaling ingredients, and more.

Functional Additives for Bakery Foods

Author : Clyde E. Stauffer
Publisher : Springer Science & Business Media
ISBN 13 : 9780442003531
Total Pages : 300 pages
Book Rating : 4.0/5 (35 download)

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Book Synopsis Functional Additives for Bakery Foods by : Clyde E. Stauffer

Download or read book Functional Additives for Bakery Foods written by Clyde E. Stauffer and published by Springer Science & Business Media. This book was released on 1990 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: This publication is a detailed reference source which surveys the functions and applications of additives used in baked foods at relatively low levels. Written for a wide range of bakery professionals, the text explains how each class of additives functions and relates the action of each additive to the ultimate purpose of the baker-- making high-quality baked products. The additives discussed in this volume include oxidants, reductants, emulsifiers and surfactants, enzymes, chemical leavenings, yeast, vital wheat gluten, and gums.