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Author : Kenneth James Quail
Publisher :
ISBN 13 :
Total Pages : 332 pages
Book Rating : 4.:/5 (22 download)
Download or read book Factors Affecting Arabic Bread Quality written by Kenneth James Quail and published by . This book was released on 1990 with total page 332 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Jalal Qarooni
Publisher : Springer Science & Business Media
ISBN 13 : 1461311756
Total Pages : 214 pages
Book Rating : 4.4/5 (613 download)
Download or read book Flat Bread Technology written by Jalal Qarooni and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 214 pages. Available in PDF, EPUB and Kindle. Book excerpt: ... a useful resource for anybody engaged in the manufacture and development of flatbread.'-Food Technology. This comprehensive reference provides a complete overview of flat bread, the most widely consumed bread type in the world. It brings together in-depth knowledge of the technology of flat bread production covering a wide range of topics, from the historic background of wheat, corn, rye, rice, barley, sorghum and millet cultivation to advanced research findings on flat bread technology. The author, a leading expert in the field, introduces a wealth of detailed information on flat bread technology, including: specific ingredients, formulations, production techniques, equipment requirements, quality assessment and shelf life of the final product . Both single and double layered products are explored providing developers with a thorough understanding of flat bread products from around the world and the opportunity to expand existing product lines. Special features of the text include: processing methods of over 45 types of flat breads, including pizza, pita, corn and wheat flour tortillas, foccacia, matzo, rye breads' dosai and injera; theory and practice of sourdough production; technology of synthetic and naturally occurring emulsifiers, and their applications in food and flat bread industries; and a multitude of illustrations of breads and processing steps, names and addresses of over 90 suppliers of ingredients and machinery used in the production of flat breads in United States and Canada. Flat Bread Technology is a welcome and invaluable resource to all those interested in the technical, scientific and historical background of flat breads; from the breeders of wheat and other cereal grains to technical personnel and suppliers of ingredients to milling and baking companies. It will also serve as an excellent guide to students attending baking schools and cereal and food institutions.
Author : Anamika Banerji
Publisher : CRC Press
ISBN 13 : 1000045005
Total Pages : 139 pages
Book Rating : 4.0/5 ( download)
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 139 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.
Author : Latifah Abdullah Ali Alhajji
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (89 download)
Download or read book Investigation of the Factors Affecting the Staling of Arabic Flat Bread written by Latifah Abdullah Ali Alhajji and published by . This book was released on 2011 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: The focus of this thesis is the area of staling of Arabic flat bread (or pita bread). The reductions in shelf life due to bread staling cause significant economic losses in the Middle East where preservatives are not permitted. The aim was to investigate whether processing solutions could solve this problem. A commercial bread produced in Kuwait was initially studied. The industrial baking process was monitored closely, and the products analyzed for moisture content in Kuwait after storage at 4 and 20 °C. Representative samples were ground and freezedried in Kuwait, and transported to the UK for analysis by Differential Scanning Calorimetry (DSC). The findings from this study showed moisture content variations between different bread formulations after baking, however the DSC analysis was inconclusive due to possible changes in the freeze dried bread. The industrial process was thus replicated as closely as possible at Loughborough University so that the bread could be analysed immediately after baking and after up to 3 days storage. It was also found that high pressure stainless steel pans produced better DSC baseline stability compared to aluminium pans due to suspected leakage of the latter (used in literature studies), and were thus used for the rest of the study. Attention was also paid to the possibility that different parts of the bread receive different radiant heating intensities during baking as evidenced by the different degrees of brown coloration. This showed that whilst almost complete gelatinisation initially occurs, the highest levels of subsequent retrogradation occurred in an area intermediate between the centre and outside of the pita bread. This coincided with the region with the highest moisture content immediately after processing (and likely to receive the least amount of heat). A parallel study using DSC which subjected dough samples to a temperature profile similar to that found in baking also found that lower heating rates (with albeit higher heat exposure) produced greater amounts of retrogradation. In each case moisture contents during storage were comparable between samples, thus indicating that heating rates during processing is a key parameter governing subsequent retrogradation, and also that future studies should identify the sampling position within the bread when performing analyses. Thermocouple studies showed that the temperatures in the steam pocket that develops during puffing were close to that of the boiling point of water. Consequently, a further study was also performed in which Arabic flat bread samples were baked at different pressures (up to 2 bar) in a novel high pressure oven. The motivation was that changing pressure to increase baking temperatures could be a way of using processing rather than formulation methods to extend shelf life. Whilst applying pressure was found to retard subsequent retrogradation, it did result in breads becoming firmer during storage which was not the desired effect. However, this may be a consequence of the slightly lower moisture contents found in the bread baked at higher pressure.
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 : Abolghassem Djazayery
Publisher :
ISBN 13 :
Total Pages : 114 pages
Book Rating : 4.:/5 (785 download)
Download or read book The Effect of Baking on the Protein Quality of Arabic Bread with and Without Amino Acid Supplementation written by Abolghassem Djazayery and published by . This book was released on 1966 with total page 114 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Julie Ann Sageer
Publisher : St. Martin's Griffin
ISBN 13 : 1250094933
Total Pages : 310 pages
Book Rating : 4.2/5 (5 download)
Download or read book Julie Taboulie's Lebanese Kitchen written by Julie Ann Sageer and published by St. Martin's Griffin. This book was released on 2017-06-06 with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt: Features 125 recipes for traditional Lebanese favorites, from mezze, street-food skewers and sandwiches, and staples like Labneh and Ajin (Lebanese yogurt and bread) to fresh seasonal salads, pickles and vegetables, main dishes and sweets, and rich desserts laced with Atar (rose water syrup) --
Author : Hovsep Aharon Khatchadourian
Publisher :
ISBN 13 :
Total Pages : 146 pages
Book Rating : 4.:/5 (786 download)
Download or read book The Nutritional Value and Baking Quality of Arabic Bread Supplemented with Chickpea and Iron written by Hovsep Aharon Khatchadourian and published by . This book was released on 1972 with total page 146 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Habib Jawdat Chammas
Publisher :
ISBN 13 :
Total Pages : 110 pages
Book Rating : 4.:/5 (786 download)
Download or read book Identification of Key Textural Attributes of Arabic Bread written by Habib Jawdat Chammas and published by . This book was released on 1996 with total page 110 pages. Available in PDF, EPUB and Kindle. Book excerpt: Regression analysis of the magnitude estimates of 9 manual and 7 oral attributes was utilized to identify' the key textural traits of Arabic bread. The best average coefficient of determination (R") of the triplets predicting the remaining manual attributes and oral attributes were 0.901 and 0.833. receptively. The best triplet for predicting the other manual attributes comprised the force required to initiate tearing, the degree to which the sample extends before rupturing and the pliability of samples. The magnitude of these attributes decreased significantly {P 0.05) upon storage of Arabic bread samples. The resistance to tearing and pliability did not differ significantly between samples of good and medium and were significantly low er in poor quality Arabic bread when assessed after 2 h of baking. The degree to which the sample extends prior to rupturing was found to be an effective discriminator of quality of Arabic bread, with significant differences being detected between samples of different quality, when assessed after 2 h of baking. Significant differences in pliability . resistance to tearing and the degree to which the sample extends prior to rupturing were observed between samples of good, medium and poor quality after aging for 24 h at room temperature. Composite scores of the ratings of the indicated attributes on fresh and 24 h old samples showed significant differences between breads of different quality, These findings suggest that the pliability, resistance to tearing and the degree to which the sample extends prior to rupturing could be adequately used in following the rate of staling in Arabic bread and that a composite score of the ratings of the indicated attributes on fresh and 24 h old samples provides an index for ascertaining differences in quality in this class of baked products.
Author : American University of Beirut
Publisher :
ISBN 13 :
Total Pages : 432 pages
Book Rating : 4.F/5 ( download)
Download or read book Research Report written by American University of Beirut and published by . This book was released on 1997 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Jalal Qarooni
Publisher :
ISBN 13 :
Total Pages : 430 pages
Book Rating : 4.:/5 (22 download)
Download or read book Factors Governing the Quality of Bread in the Middle East written by Jalal Qarooni and published by . This book was released on 1988 with total page 430 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Samer Sami Harb
Publisher :
ISBN 13 :
Total Pages : 110 pages
Book Rating : 4.:/5 (786 download)
Download or read book Relationship of Selected Wheat Parameters to Arabic Bread Making Quality written by Samer Sami Harb and published by . This book was released on 1997 with total page 110 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thirty nine wheat (Trhicum aestivunt) flour samples were tested for moisture, ash, protein, sedimentation behavior (Zeleny test. Sodium dodecyl suIfate-SDS-sedimentation volume) and their mixing properties (Mixograph) were also recorded Fractionation of flour proteins into gliadins, glutenins and residue proteins was also performed. The data were correlated with the sensory quality of Arabic bread in order to determine the contribution of flour parameters to Arabic bread quality. Excluding PDR, all mixograph parameters, SDS-sedimentation value and gliadin protein to glutenin protein ratio correlated best with quality of Arabic bread. Flours with mixing times of 3-4 min, tolerance angle of 130-146°, bandwidth at peak dough resistance of 1.5-2.5 MU, resistance to break down 1.0 MU, mixing stability0.7 MU, bandwidth break down 1.2 MU. SDS-sedimentation values45 ml and gliadin/glutenin ratios of 1.5-4.5 are expected to yield high quality bread. In contrast to pan bread. Arabic bread quality did not show a linear relationship with protein content. However, a range of 10-12 % protein is optimum for quality The high correlation between rolling and folding, tearing quality and total scores of Arabic bread suggest that these attributes are the main determinants of Arabic bread quality.
Author : Barbara A. Blakistone
Publisher : Springer Science & Business Media
ISBN 13 : 1461560977
Total Pages : 305 pages
Book Rating : 4.4/5 (615 download)
Download or read book Principles and Applications of Modified Atmosphere Packaging of Foods written by Barbara A. Blakistone and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 305 pages. Available in PDF, EPUB and Kindle. Book excerpt: Modified atmospheres are used to preserve foods without the need for unwanted preservatives. This book covers the subject from an industrial perspective and explains both how the technology works, and how it can be used. The editor and authors all have extensive practical knowledge of the subject and are world recognized authorities in the field. The new edition contains four new chapters and around 50% new material overall.
Author : Iman Hani
Publisher :
ISBN 13 :
Total Pages : 164 pages
Book Rating : 4.:/5 (785 download)
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.
Author : Radhakrishnan E.K.
Publisher : CRC Press
ISBN 13 : 1003800297
Total Pages : 486 pages
Book Rating : 4.0/5 (38 download)
Download or read book Postharvest Nanotechnology for Fresh Horticultural Produce written by Radhakrishnan E.K. and published by CRC Press. This book was released on 2023-12-29 with total page 486 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food scarcity and insecurity is an alarming issue throughout the world. Postharvest loss due to both mechanical damage and microbial spoilage significantly influences the shelf life and hence the availability of agricultural produce. Once initiated, the microbial spoilage can make bulk quantity of a given agricultural product unacceptable for human consumption, and several methods have already been used to try to manage this. Considering the limited success of the available methods, there is increasing interest in exploring nanotechnological methods. These methods are being considered for both the development of various platforms for antimicrobial/barrier packaging applications that minimize the contact of agricultural produce with the external environment, and also for design sensors to ensure food safety and quality. The impact of various nano-systems developed through material engineering on the shelf-life enhancement and storage of fresh horticultural produce will have revolutionary effects on post-harvest management in the coming years. Hence, Postharvest Nanotechnology for Fresh Horticultural Produce has been edited to advance understanding of material development, intelligent selection of nanomaterials to ensure the nontoxic nature, and future perspectives of nanotechnology on postharvest produce. This includes various types of nanoparticles exploited for the postharvest management, their mechanism of action, varied applications and material engineering, along with natural products including essential oils and plant bioactives, modelling of various tailor-made materials to meet the required properties of the packed food, advancements in the nanotechnological applications for the minimally processed food, and the toxicity concerns. Key Features: · Describes advances in nanotechnology for postharvest management · Includes extensive details on the applications of material engineering for post-harvest applications using nanotechnology and future aspects · Provides extensive data on the types of nanomaterials used and the fabrication methods employed for the design of tailor-made products for the post-harvest management This book reviews the current scientific advancements and future prospects of the nanotechnological interventions in meeting the quality and quantity standards of the horticultural produce and minimally processed food and will be a valuable reference for beginners, researchers, subject experts, and industrialists.
Author : Tomy J. Gutiérrez
Publisher : Springer
ISBN 13 : 3319946250
Total Pages : 817 pages
Book Rating : 4.3/5 (199 download)
Download or read book Polymers for Food Applications written by Tomy J. Gutiérrez and published by Springer. This book was released on 2018-08-09 with total page 817 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents an exhaustive review on the use of polymers for food applications. Polymer-based systems for food applications such as: films, foams, nano- and micro-encapsulated, emulsions, hydrogels, prebiotics, 3D food printing, edible polymers for the development of foods for people with special feeding regimes, sensors, among others, have been analyzed in this work.
Author :
Publisher :
ISBN 13 :
Total Pages : 2728 pages
Book Rating : 4.0/5 ( download)
Download or read book Biological & Agricultural Index written by and published by . This book was released on 1993 with total page 2728 pages. Available in PDF, EPUB and Kindle. Book excerpt:
