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Author : Clyde Harold Bailey
Publisher :
ISBN 13 :
Total Pages : 334 pages
Book Rating : 4.F/5 ( download)
Download or read book The Chemistry of Wheat Flour written by Clyde Harold Bailey and published by . This book was released on 1925 with total page 334 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Clyde Harold Bailey
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 ( download)
Download or read book The Chemistry of Wheat Flour written by Clyde Harold Bailey and published by . This book was released on 1925 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Khalil Khan
Publisher : Elsevier
ISBN 13 : 0128104546
Total Pages : 480 pages
Book Rating : 4.1/5 (281 download)
Download or read book Wheat: Chemistry and Technology written by Khalil Khan and published by Elsevier. This book was released on 2016-06-10 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wheat science has undergone countless new developments since the previous edition was published. Wheat: Chemistry and Technology, Fourth Edition ushers in a new era in our knowledge of this mainstay grain. This new edition is completely revised, providing the latest information on wheat grain development, structure, and composition including vital peer-reviewed information not readily available online. It contains a wealth of new information on the structure and functional properties of gluten (Ch. 6), micronutrients and phytochemicals in wheat grain (Ch. 7), and transgenic manipulation of wheat quality (Ch. 12). With the new developments in molecular biology, genomics, and other emerging technologies, this fully updated book is a treasure trove of the latest information for grain science professionals and food technologists alike. Chapters on the composition of wheat—proteins (Ch. 8), carbohydrates (Ch. 9) lipids (Ch. 10), and enzymes (Ch. 11.), have been completely revised and present new insight into the important building blocks of our knowledge of wheat chemistry and technology. The agronomical importance of the wheat crop and its affect on food industry commerce provide an enhanced understanding of one of the world’s largest food crop. Most chapters are entirely rewritten by new authors to focus on modern developments. This 480-page monograph includes a new large 8.5 x 11 two-column format with color throughout and an easy to read style. Wheat: Chemistry and Technology, Fourth Edition provides a comprehensive background on wheat science and makes the latest information available to grain science professionals at universities, institutes, and industry including milling and baking companies, and anywhere wheat ingredients are used. This book will also be a useful supplementary text for classes teaching cereal technology, cereal science, cereal chemistry, food science, food chemistry, milling, and nutritional properties of cereals. Cereal and food science graduate students will find Chapter 1 – “Wheat: A Unique Grain for the World particularly helpful because it provides a succinct summary of wheat chemistry.
Author : Christina A. Bailey
Publisher :
ISBN 13 :
Total Pages : 324 pages
Book Rating : 4.:/5 (944 download)
Download or read book The Chemistry of Wheat Flour written by Christina A. Bailey and published by . This book was released on 1925 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : William Jago
Publisher : Hansebooks
ISBN 13 : 9783337529178
Total Pages : 0 pages
Book Rating : 4.5/5 (291 download)
Download or read book The Chemistry of Wheat, Flour and Bread and Technology of Breadmaking written by William Jago and published by Hansebooks. This book was released on 2021-05-28 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Chemistry of Wheat, Flour and Bread and Technology of Breadmaking is an unchanged, high-quality reprint of the original edition of 1886. Hansebooks is editor of the literature on different topic areas such as research and science, travel and expeditions, cooking and nutrition, medicine, and other genres. As a publisher we focus on the preservation of historical literature. Many works of historical writers and scientists are available today as antiques only. Hansebooks newly publishes these books and contributes to the preservation of literature which has become rare and historical knowledge for the future.
Author : Yeshajahu Pomeranz
Publisher :
ISBN 13 :
Total Pages : 852 pages
Book Rating : 4.:/5 (319 download)
Download or read book Wheat Chemistry and Technology written by Yeshajahu Pomeranz and published by . This book was released on 1971 with total page 852 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Clyde Harold Bailey
Publisher :
ISBN 13 :
Total Pages : 334 pages
Book Rating : 4.3/5 (91 download)
Download or read book The Chemistry of Wheat Flour written by Clyde Harold Bailey and published by . This book was released on 1925 with total page 334 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Hugh Cornell
Publisher : CRC Press
ISBN 13 : 1000725448
Total Pages : 446 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 446 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 : Morris Joslin Blish
Publisher :
ISBN 13 :
Total Pages : 28 pages
Book Rating : 4.3/5 (91 download)
Download or read book On the Chemical Constitution of the Proteins of Wheat Flour and Its Relation to Baking Strength ... written by Morris Joslin Blish and published by . This book was released on 1916 with total page 28 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 : William 1854-1938 Jago
Publisher : Wentworth Press
ISBN 13 : 9781360767024
Total Pages : 540 pages
Book Rating : 4.7/5 (67 download)
Download or read book CHEMISTRY OF WHEAT FLOUR & BRE written by William 1854-1938 Jago and published by Wentworth Press. This book was released on 2016-09-10 with total page 540 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author : William Jago
Publisher :
ISBN 13 :
Total Pages : 502 pages
Book Rating : 4.:/5 (31 download)
Download or read book The Chemistry of Wheat, Flour and Bread and Technology of Breadmaking written by William Jago and published by . This book was released on 1886 with total page 502 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : P. Halton
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (885 download)
Download or read book Chemistry of the Strength of Wheat Flour written by P. Halton and published by . This book was released on 1924 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : William Jago
Publisher :
ISBN 13 :
Total Pages : 958 pages
Book Rating : 4.F/5 ( download)
Download or read book The Technology of Bread-making written by William Jago and published by . This book was released on 1911 with total page 958 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : William JAGO (F.C.S.)
Publisher :
ISBN 13 :
Total Pages : 474 pages
Book Rating : 4.:/5 (56 download)
Download or read book The Chemistry of Wheat, Flour and Bread; and Technology of Breadmaking written by William JAGO (F.C.S.) and published by . This book was released on 1886 with total page 474 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : William Jago
Publisher :
ISBN 13 :
Total Pages : 696 pages
Book Rating : 4.:/5 (319 download)
Download or read book A Text-book of the Science and Art of Bread-making written by William Jago and published by . This book was released on 1895 with total page 696 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Elieser S. Posner
Publisher : Amer Assn of Cereal Chemists
ISBN 13 : 9781891127403
Total Pages : 489 pages
Book Rating : 4.1/5 (274 download)
Download or read book Wheat Flour Milling written by Elieser S. Posner and published by Amer Assn of Cereal Chemists. This book was released on 2005 with total page 489 pages. Available in PDF, EPUB and Kindle. Book excerpt: Updated for the first time in 7 years, Wheat Flour Milling, 2nd Edition brings together essential information about new and innovative approaches to the practice of wheat flour milling. Like the popular first edition, it includes in-depth coverage of current methods, technology, procedures, and equipment used in wheat flour milling, presenting specific ways to streamline mill operations and maximize flour quality while offering a general overview of industry practices. Explaining all machinery and phases of the milling process, including storing and blending, cleaning and conditioning, grinding, sieving, and purifying, this extensive resource provides answers to all your technical questions. Tables of specific mill engineering data provide application for mill design, while chemistry and analytical information and improved laboratory techniques allow for greater accuracy in mill operation. Explanations on the theory of the process provide knowledge useful to all involved in milling or the end product.The second edition is thoroughly updated and expanded to reflect the changes that have occurred since the first edition was published and to provide more detailed information. For example, durum wheat and soft wheat have separate chapters for a more detailed focus on specific characteristics. In addition, new topics such as Hazard Analysis and Critical Control Points (HACCP), International Organization for Standardization (ISO), and Mill Management are covered. The glossary has also been expanded for easy access and understanding of milling terms. Practical conversion factors, the detailed index, and quick web references to all subjects related to wheat flour milling make finding the information you need quick and easy.Millers, bakers, product manufacturers, grain scientists, quality assurance professionals, government agencies, wheat growers, wheat buyers, mill designers, educators, and students are sure to find this a useful, in-depth resource.
