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Author : Mehri HadiNezhad
Publisher :
ISBN 13 : 9783843392921
Total Pages : 188 pages
Book Rating : 4.3/5 (929 download)
Download or read book Evaluation of Wheat Flour Baking Quality for Confectionery Production written by Mehri HadiNezhad and published by . This book was released on 2011-02 with total page 188 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : William A Atwell
Publisher : Elsevier
ISBN 13 : 0128123664
Total Pages : 176 pages
Book Rating : 4.1/5 (281 download)
Download or read book Wheat Flour written by William A Atwell and published by Elsevier. This book was released on 2016-09-28 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wheat Flour
Author : Thaine Merlyn Simmonds
Publisher :
ISBN 13 :
Total Pages : 144 pages
Book Rating : 4.:/5 (181 download)
Download or read book Evaluation of Certain Additives on the Baking Quality of Wheat Flours written by Thaine Merlyn Simmonds and published by . This book was released on 1949 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Edwin Cyrus Miller
Publisher :
ISBN 13 :
Total Pages : 72 pages
Book Rating : 4.:/5 (31 download)
Download or read book A Review of Methods for Determining the Quality of Wheat and Flour for Breadmaking written by Edwin Cyrus Miller and published by . This book was released on 1954 with total page 72 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Kalervo Möttönen
Publisher :
ISBN 13 :
Total Pages : 42 pages
Book Rating : 4.:/5 (923 download)
Download or read book On the Baking Process Dynamics of Wheat written by Kalervo Möttönen and published by . This book was released on 1972 with total page 42 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Barbie Denise Sullins
Publisher :
ISBN 13 :
Total Pages : 440 pages
Book Rating : 4.:/5 (387 download)
Download or read book Wheat Quality Evaluation Methods to Predict Wheat Flour Tortilla Production written by Barbie Denise Sullins and published by . This book was released on 1997 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Hugh Cornell
Publisher : CRC Press
ISBN 13 : 1000717623
Total Pages : 443 pages
Book Rating : 4.0/5 (7 download)
Download or read book Wheat written by Hugh Cornell and published by CRC Press. This book was released on 2020-02-03 with total page 443 pages. Available in PDF, EPUB and Kindle. Book excerpt: "This book meets the need for a comprehensive, up-to-date review of wheat chemistry, processing and uses. It provides the reader with extensive new information on wheat components that will be useful in better commercial utilization of wheat and the formulation of new and upgraded wheat-based food products. The book serves as a one-volume information resource for all those involved in the research, development, formulation, and evaluation of wheat-based food products. From the Authors' Preface Wheat continues to be one of the world's most important grains, especially as a food, where the unique properties of its products can be utilized to advantage. It provides an excellent example of a natural product from which a wide range of useful by-products can be made. This book discusses the components of the wheat kernel, which provide interesting examples of study of carbohydrate and protein chemistry, as well as lipids, minerals and vitamins. This book should serve as a useful reference for the cereal chemist, as well as chemists and food technologists in those industries in which by-products of flour are used, e.g., the confectionery industry in which modified starches and starch syrups are used. In addition, nutritionists, dieticians, and many kinds of researchers will find chapters of interest. Particular attention is given to particle-size determinations, an important area in food processing, and to the role of wheat proteins in gluten intolerance and wheat allergy. . . . Both the milling of wheat and flour quality are discussed in order to give the reader an idea of the distribution of the major components and the importance of proper size reduction. The book also has a chapter on wet milling of wheat flour . . . and chapters on the properties and uses of wheat starch, starch syrups, and chemically modified wheat starch.
Author : Lakshmi Jagarlamudi
Publisher : CRC Press
ISBN 13 : 1000833232
Total Pages : 326 pages
Book Rating : 4.0/5 (8 download)
Download or read book Bakery and Confectionery Products written by Lakshmi Jagarlamudi and published by CRC Press. This book was released on 2022-12-22 with total page 326 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is a comprehensive and practical day-to-day reference for undergraduate and postgraduate students in the discipline of Food Science and Technology. Different topics are discussed to provide a comprehensive knowledge of the theoretical as well as the applied aspects involved in processing of bakery and confectionery products to gain confidence in any dedicated reader to go for a startup in the field. It also covers information on ingredients to bakery and confectionery products, formulae and processes for bakers, equipment for bakers and confectionery units along with quality assessment and standards. It will also help those connected with industries – who supply ingredients, equipment and packaging materials for bakery and confectionery units. The book is also useful for students appearing in any competitive examination in the disciplines of Food Science, Food Science, Nutrition, and Food Technology. This title is co-published with NIPA. Taylor and Francis does not sell or distribute its print and electronic editions in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
Author : Kalervo Möttönen
Publisher :
ISBN 13 :
Total Pages : 42 pages
Book Rating : 4.:/5 (834 download)
Download or read book A dynamical quality evaluation of wheat flour blends consisting of test milling flours from four wheat varieties each grown in three crop years in Finland, and from six imported wheats written by Kalervo Möttönen and published by . This book was released on 1972 with total page 42 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : K. Möttönen
Publisher :
ISBN 13 :
Total Pages : 43 pages
Book Rating : 4.:/5 (473 download)
Download or read book On the Baking Process Dynamics of Wheat. Part II. A Dynamical Quality Evaluation of Wheat Flour Blends Consisting of Test Milling Flours from Four Wheat Varieties Each Grown in Three Crop Years in Finland, and from Six Imported Wheats written by K. Möttönen and published by . This book was released on 1972 with total page 43 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : R. Khan
Publisher : Springer Science & Business Media
ISBN 13 : 9780751400045
Total Pages : 208 pages
Book Rating : 4.4/5 ( download)
Download or read book Low-Calorie Foods and Food Ingredients written by R. Khan and published by Springer Science & Business Media. This book was released on 1993-03-31 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provides a review of the existing low-calorie food technology, and that which is near to providing products for the market. Also covers regulatory considerations, nutrition and physiology. For food technologists, production managers, and new-product-development staff in the food and ingredient industries.
Author : Khalid Bashir
Publisher : New India Publishing Agency
ISBN 13 : 9394490515
Total Pages : 8 pages
Book Rating : 4.3/5 (944 download)
Download or read book Bakery & Confectionery Technology written by Khalid Bashir and published by New India Publishing Agency. This book was released on 2022-11-17 with total page 8 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book “Bakery and Confectionery Technology” gives a concise explanation of the principles, science, methods and processes involved in the development of various bakery products. The book aims to introduce students and professionals to basic as well as advanced topics on baking science and technology. The book covers wealth of information regarding the status of bakery industry, quality parameters of bakery and confectionery ingredients, chemistry of dough development, technology for manufacture of yeast-made products-bread, cakes, biscuits, desserts and pizza. This book provides information with respect to the standards and regulations of Bakery and Confectionery Products and also discusses the use of modern technological machineries for bakery production, icings and decoration. This book is designed for undergraduate and postgraduate students pursuing courses in Food Technology and allied fields. Besides, the book can serve as a guide for home and industrial bakers as well as those engaged in the profession. The book will also be beneficial for technical professional working in flour milling and bakery industry which is one of the largest organized sectors in the Indian food industry.
Author : Esmond Winston Joseph
Publisher :
ISBN 13 :
Total Pages : 138 pages
Book Rating : 4.:/5 (174 download)
Download or read book Evaluation of Nutritional Quality, Rheological and Baking Characteristics of a Blend of Wheat, Peanuts and Black-eyed Pea Flours written by Esmond Winston Joseph and published by . This book was released on 1984 with total page 138 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Lakshmi Jagarlamudi
Publisher : CRC Press
ISBN 13 : 1000833216
Total Pages : 299 pages
Book Rating : 4.0/5 (8 download)
Download or read book Bakery and Confectionery Products written by Lakshmi Jagarlamudi and published by CRC Press. This book was released on 2022-12-22 with total page 299 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is a comprehensive and practical day-to-day reference for undergraduate and postgraduate students in the discipline of Food Science and Technology. Different topics are discussed to provide a comprehensive knowledge of the theoretical as well as the applied aspects involved in processing of bakery and confectionery products to gain confidence in any dedicated reader to go for a startup in the field. It also covers information on ingredients to bakery and confectionery products, formulae and processes for bakers, equipment for bakers and confectionery units along with quality assessment and standards. It will also help those connected with industries – who supply ingredients, equipment and packaging materials for bakery and confectionery units. The book is also useful for students appearing in any competitive examination in the disciplines of Food Science, Food Science, Nutrition, and Food Technology. This title is co-published with NIPA. Taylor and Francis does not sell or distribute its print and electronic editions in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
Author : Elena G. Popkova
Publisher : IAP
ISBN 13 : 164802517X
Total Pages : 693 pages
Book Rating : 4.6/5 (48 download)
Download or read book Meta-Scientific Study of Artificial Intelligence written by Elena G. Popkova and published by IAP. This book was released on 2021-05-01 with total page 693 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book studies artificial intelligence as a new reality and a perspective direction for the modern economy’s development, as well as its future technological basis. The book forms a meta-scientific approach to studying AI, which allows uniting the efforts of scholars from different spheres of science for formation of a comprehensive idea of AI. The book reflects the meta-scientific approach to the balanced use of human and artificial intelligence and the features of successful development of the information economy under the conditions of technological progress based on artificial intelligence. It describes the implementation of the subject approach in psychology and pedagogy based on artificial intelligence and reflects the political and legal aspects of creating, implementing and developing artificial intelligence. The impact of artificial intelligence on the economy and financial services is considered, and modernization of management of production and distribution processes and systems based on AI are studied. The target audience of the book includes scholars from different spheres of science who study AI, companies interested in implementation of AI, and government that regulates the issues of development and use of AI.
Author : C. A. Street
Publisher : John Wiley & Sons
ISBN 13 : 9780471198178
Total Pages : 262 pages
Book Rating : 4.1/5 (981 download)
Download or read book Flour Confectionery Manufacture written by C. A. Street and published by John Wiley & Sons. This book was released on 1991-01-15 with total page 262 pages. Available in PDF, EPUB and Kindle. Book excerpt: As the manufacture of flour confectionery has developed from a craft, reliant on the skills of its workers, to a mechanised industry, it has become necessary to understand the principles underlying the processes involved. This book provides up to date information on the nature of raw materials, the types of equipment available and the changes which occur during processing. An objective approach to the description of products is outlined and recipes are given as possible starting points. Factors affecting the decisions of managers and technologists during development work and methods of controlling processing operations are also discussed. The subject is approached from a problem solving viewpoint, and there is a useful guide to the troubleshooting of many problems commonly encountered in the industry. The book is written for food scientists and technologists in the flour confectionery manufacturing industry. It will also be an essential source of reference for the industry's ingredient suppliers and equipment manufacturers, and for those working or studying in academic and research institutions.
Author : Arnaud Dubat
Publisher : Academic Press
ISBN 13 : 0128104309
Total Pages : 126 pages
Book Rating : 4.1/5 (281 download)
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
