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Author : Frances L. Cercek
Publisher :
ISBN 13 :
Total Pages : 106 pages
Book Rating : 4.:/5 (62 download)
Download or read book The Acceptability of Yeast Bread with Triticale Flour written by Frances L. Cercek and published by . This book was released on 1979 with total page 106 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Alva McWhorter Coughlin
Publisher :
ISBN 13 :
Total Pages : 82 pages
Book Rating : 4.:/5 (333 download)
Download or read book Triticale Yeast Roll: Nutritional Value and Acceptability in School Food Service written by Alva McWhorter Coughlin and published by . This book was released on 1977 with total page 82 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Nabil H. al-Humadi
Publisher :
ISBN 13 :
Total Pages : 114 pages
Book Rating : 4.:/5 (286 download)
Download or read book Nutritive Value and Acceptability of Wheat Flour Bread Supplemented with Chickpea and Triticale Flour written by Nabil H. al-Humadi and published by . This book was released on 1992 with total page 114 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Ashenafi Gedamu-Gobena
Publisher : kassel university press GmbH
ISBN 13 : 3899584112
Total Pages : 210 pages
Book Rating : 4.8/5 (995 download)
Download or read book Triticale Production in Ethiopia written by Ashenafi Gedamu-Gobena and published by kassel university press GmbH. This book was released on 2008 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 710 pages
Book Rating : 4.3/5 (117 download)
Download or read book Journal of the American Dietetic Association written by and published by . This book was released on 1977 with total page 710 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Friedrich Christian Accum
Publisher :
ISBN 13 :
Total Pages : 200 pages
Book Rating : 4.0/5 (21 download)
Download or read book A Treatise on the Art of Making Good and Wholesome Bread of Wheat, Oats, Rye, Barley, and Other Farinaceous Grain written by Friedrich Christian Accum and published by . This book was released on 1821 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Joan D. Bodnar
Publisher :
ISBN 13 :
Total Pages : 86 pages
Book Rating : 4.:/5 (374 download)
Download or read book The Acceptability of Yeast Breads Made with Cottonseed Flour written by Joan D. Bodnar and published by . This book was released on 1977 with total page 86 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Stanley Cauvain
Publisher : Springer
ISBN 13 : 3319146874
Total Pages : 420 pages
Book Rating : 4.3/5 (191 download)
Download or read book Technology of Breadmaking written by Stanley Cauvain and published by Springer. This book was released on 2015-02-17 with total page 420 pages. Available in PDF, EPUB and Kindle. Book excerpt: This practical, comprehensive guide illuminates all aspects of breadmaking to give bakers, scientists, technologists and students a thorough understanding of the many new developments shaping the industry. This book bridges the gap between scientific and practical accounts by providing technical coverage of the complex processes that link together to make bread and fermented products. Chapters cover the nature of bread products, the role of the ingredients in determining their quality, processing methods and their control, and equipment functions. Emphasis is on exploring the contributions of individual components and processing stages to final bread quality, reviewing the current state of technical knowledge on breadmaking. This third edition reviews the new knowledge which has become available in the last 10 years and considers how the global trends of increased availability and wider range of fermented products around the world impact on current and future technological challenges for bakers. Stanley P. Cauvain is the Director and Vice President of Research and Development activities at BakeTran and Professor at the International Institute of Agri-Food Security, Curtin University, Perth, Western Australia.
Author : Stanley P. Cauvain
Publisher : Springer Science & Business Media
ISBN 13 : 1475766874
Total Pages : 371 pages
Book Rating : 4.4/5 (757 download)
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.
Author : Julius Emil Wihlfahrt
Publisher :
ISBN 13 :
Total Pages : 136 pages
Book Rating : 4.A/5 ( download)
Download or read book A Treatise on Flour, Yeast Fermentation and Baking written by Julius Emil Wihlfahrt and published by . This book was released on 1915 with total page 136 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Karel Kulp
Publisher : CRC Press
ISBN 13 : 1420027220
Total Pages : 807 pages
Book Rating : 4.4/5 (2 download)
Download or read book Handbook of Cereal Science and Technology, Revised and Expanded written by Karel Kulp and published by CRC Press. This book was released on 2000-03-28 with total page 807 pages. Available in PDF, EPUB and Kindle. Book excerpt: This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation. Written by over 40 internationally respected authorities, the
Author : Ruth Felix-Phipps
Publisher :
ISBN 13 :
Total Pages : 158 pages
Book Rating : 4.:/5 (288 download)
Download or read book An Evaluation of Triticale Flour Bread and the Effect of Sour Dough Leavening on Calcium and Zinc Status in Rats written by Ruth Felix-Phipps and published by . This book was released on 1986 with total page 158 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher : Academic Press
ISBN 13 : 0323140041
Total Pages : 558 pages
Book Rating : 4.3/5 (231 download)
Download or read book Experimental Food Science written by and published by Academic Press. This book was released on 2012-12-02 with total page 558 pages. Available in PDF, EPUB and Kindle. Book excerpt: This textbook presents the scientific basis for understanding the nature of food and the principles of experimental methodology as applied to food. It reviews recent research findings and specific technological advances related to food. Taking an experimental approach, exercises are included at the end of each chapter to provide the needed experience in planning experiments. Emphasizing the relationships between chemical and physical properties, basic formulas and procedures are included in the appendix. - Demonstrates the relationships among composition, structure, physical properties, and functional performance in foods - Suggested exercises at the end of each chapter provide students with needed experience in designing experiments - Extensive bibliographies of food science literature - Appendix of basic formulas and procedures
Author :
Publisher :
ISBN 13 :
Total Pages : 1064 pages
Book Rating : 4.:/5 (31 download)
Download or read book Food Science and Technology Abstracts written by and published by . This book was released on 1986 with total page 1064 pages. Available in PDF, EPUB and Kindle. Book excerpt: Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.
Author :
Publisher :
ISBN 13 :
Total Pages : 92 pages
Book Rating : 4.:/5 (319 download)
Download or read book AgriTopia written by and published by . This book was released on 2001 with total page 92 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : C. A. Stear
Publisher : Springer Science & Business Media
ISBN 13 : 1461523753
Total Pages : 853 pages
Book Rating : 4.4/5 (615 download)
Download or read book Handbook of Breadmaking Technology written by C. A. Stear and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 853 pages. Available in PDF, EPUB and Kindle. Book excerpt: The author's aim in writing this book is to integrate currently available knowledge concerning the basic scientific and technological aspects of breadmaking processes with the diverse breadmaking methods used to manufacture bread in Europe and on the North American continent today. To date, the main technological advances have been in process mechanization, starting with oven development, then dough processing or make-up equipment, followed by continuous and batch mixing techniques from the 1950s to the present time. On the engineering side, universal emphasis is now being placed on the application of high technology, in the form of microprocessors, computer-controlled equipment and robotization, the long-term objective being computer integrated manufacture (CIM) with full automation within the large chain bakery groups in the capitalist countries and the state-run collectives of Eastern Europe. The application of these key technologies with biotechnology, as yet only applied to a limited degree in food manufacture, coupled with advances in biochemical and rheological understanding of dough as a biomass for breadmaking, should provide us with more expertise and ability to control the processes with greater efficiency. The application of fermentable substrates and industrial enzymes under strict kinetic control should contribute to improving the flavour characteristics of bread. Current trends towards improving the nutritional contribution of bread to the daily diet are improving the competitive edge of bread as a basic food in the market-place.
Author :
Publisher : CIMMYT
ISBN 13 : 9789686923018
Total Pages : 80 pages
Book Rating : 4.9/5 (23 download)
Download or read book Wheat, Barley, and Triticale Cultivars written by and published by CIMMYT. This book was released on 1993 with total page 80 pages. Available in PDF, EPUB and Kindle. Book excerpt:
