The Farinograph Handbook

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The Farinograph Handbook

Author : Jayne E. Bock
Publisher : Elsevier
ISBN 13 : 0128195711
Total Pages : 272 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis The Farinograph Handbook by : Jayne E. Bock

Download or read book The Farinograph Handbook written by Jayne E. Bock and published by Elsevier. This book was released on 2022-05-07 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Farinograph Handbook: Advances in Technology, Science and Applications, Fourth Edition, highlights the instrument’s changes over the last three decades. This book outlines how different farinograph models work, how to properly run a standard test and interpret the results, and the standard and unconventional applications for the instrument. This fourth edition will familiarize readers with the farinograph instrument’s principles of operation and factors that affect its operation. This edition also contains new research on dough rheology, the use of results for process control in traditional bakery applications, and information on instrument maintenance and calibration. This handbook is ideal for dough rheologists, cereal scientists, food (specifically, bread) scientists, millers, grain developers, academics, researchers and students. Acts as an authoritative source for information regarding the farinograph and its use Provides full coverage of the principles governing the instrument, its operation and application of results Contains a troubleshooting section which addresses common issues encountered with the instrument Covers information on potential sources of error and how to avoid or control them Equips the reader to determine when an instrument requires maintenance and/or repair

The Farinograph Handbook

Author :
Publisher :
ISBN 13 :
Total Pages : 71 pages
Book Rating : 4.:/5 (91 download)

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Book Synopsis The Farinograph Handbook by :

Download or read book The Farinograph Handbook written by and published by . This book was released on 1972 with total page 71 pages. Available in PDF, EPUB and Kindle. Book excerpt:

The Farinograph Handbook

Author : American Association of Cereal Chemists
Publisher :
ISBN 13 :
Total Pages : 160 pages
Book Rating : 4.E/5 ( download)

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Book Synopsis The Farinograph Handbook by : American Association of Cereal Chemists

Download or read book The Farinograph Handbook written by American Association of Cereal Chemists and published by . This book was released on 1960 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt:

The Farinograph Handbook

Author : Bert L. D'Appolonia
Publisher : Amer Assn of Cereal Chemists
ISBN 13 : 9780913250372
Total Pages : 64 pages
Book Rating : 4.2/5 (53 download)

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Book Synopsis The Farinograph Handbook by : Bert L. D'Appolonia

Download or read book The Farinograph Handbook written by Bert L. D'Appolonia and published by Amer Assn of Cereal Chemists. This book was released on 1984-01-01 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt: Theoretical aspects of the farinograph. Types of farinograph curves and factors affecting them. Physical factors influencing farinograms. Interpretation of the farinogram. Special uses and techniques of the farinograph. Dough rheology and the farinography. Precaution. modifications and new developments with the farinograph.

The Farinograph Handbook. 2nd Ed. Compiled and Edited by L. Locken [and] S. Loska

Author : l Locken (editor.)
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (141 download)

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Book Synopsis The Farinograph Handbook. 2nd Ed. Compiled and Edited by L. Locken [and] S. Loska by : l Locken (editor.)

Download or read book The Farinograph Handbook. 2nd Ed. Compiled and Edited by L. Locken [and] S. Loska written by l Locken (editor.) and published by . This book was released on 1972 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Farinograph Handbook. Compiled and Edited by Lawrence Locken. Stephen Loska [and] William Shuey, Chairman

Author :
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (66 download)

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Book Synopsis Farinograph Handbook. Compiled and Edited by Lawrence Locken. Stephen Loska [and] William Shuey, Chairman by :

Download or read book Farinograph Handbook. Compiled and Edited by Lawrence Locken. Stephen Loska [and] William Shuey, Chairman written by and published by . This book was released on 1972 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

The ICC Handbook of Cereals, Flour, Dough & Product Testing

Author : Stanley P. Cauvain
Publisher : DEStech Publications, Inc
ISBN 13 : 1932078991
Total Pages : 511 pages
Book Rating : 4.9/5 (32 download)

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Book Synopsis The ICC Handbook of Cereals, Flour, Dough & Product Testing by : Stanley P. Cauvain

Download or read book The ICC Handbook of Cereals, Flour, Dough & Product Testing written by Stanley P. Cauvain and published by DEStech Publications, Inc. This book was released on 2009 with total page 511 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents an introduction to the techniques and information required for the testing and analysis of cereals throughout the entire grain chain, from breeding through harvesting and storage to processing and the manufacture of cereal-based food products.

Food Process Design and Evaluation

Author : Rakesh K. Singh
Publisher : Routledge
ISBN 13 : 1351447599
Total Pages : 268 pages
Book Rating : 4.3/5 (514 download)

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Book Synopsis Food Process Design and Evaluation by : Rakesh K. Singh

Download or read book Food Process Design and Evaluation written by Rakesh K. Singh and published by Routledge. This book was released on 2019-03-04 with total page 268 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides detailed illustrated reports on important recent advances in processing of foods including separation, mixing, preservation, and extrusion. The authors are specialists in food processing from North America and Europe. The reports were originally presented at the Conference of Food Engineering sponsored by the American Institute of Chemical Engineers in 1992 and 1993; they were selected, rewritten and updated for this book.

ICC Handbook of 21st Century Cereal Science and Technology

Author : Peter R. Shewry
Publisher : Elsevier
ISBN 13 : 0323952968
Total Pages : 435 pages
Book Rating : 4.3/5 (239 download)

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Book Synopsis ICC Handbook of 21st Century Cereal Science and Technology by : Peter R. Shewry

Download or read book ICC Handbook of 21st Century Cereal Science and Technology written by Peter R. Shewry and published by Elsevier. This book was released on 2023-06-30 with total page 435 pages. Available in PDF, EPUB and Kindle. Book excerpt: ICC Handbook of 21st Century Cereal Science and Technology highlights the importance of cereals, presenting insights into the foundational structure of cereal grains, including potential contamination factors that can negatively impact cereal and grain yield. Focusing on the eight major cereal crops – wheat, maize, rice, barley, sorghum and millets, oats, rye and pseudocereals, this is the only available reference to provide standardized coverage for detailed comparison. Written by a global team of expert editors and contributors, the book provides practical insights into the utilization of cereals, grains and safety assessments. This International Association for Cereal Science and Technology endorsed volume continues their commitment to international cooperation through the dissemination of knowledge, conducting research and developing standard methods. Provides standardized insights into cereals, their grains, profiles and uses Includes the 8 most utilized cereals including pseudocereals Promotes understanding of the real-world use options of cereals

Handbook of Bakery and Confectionery

Author : S.M.D. Mathuravalli
Publisher : CRC Press
ISBN 13 : 1000486060
Total Pages : 164 pages
Book Rating : 4.0/5 (4 download)

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Book Synopsis Handbook of Bakery and Confectionery by : S.M.D. Mathuravalli

Download or read book Handbook of Bakery and Confectionery written by S.M.D. Mathuravalli and published by CRC Press. This book was released on 2021-11-18 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bakery products, due to great nutrient value and affordability, are an element of huge consumption. Due to the rapidly increasing population, the rising foreign influence, the emergence of a working population and the changing eating habits of people, they have gained popularity among people, causing significantly to the growth trajectory of the bakery industry. The Handbook of Bakery and Confectionery delineates a theoretical and practical knowledge on bakery and confectionery. Chapter 1-21: This part deals with basic concepts in baking and includes chapters on all bakery ingredients and their functions, bakery products in the baking industry. Chapter 22-23: This section provides an affluent information about production of various chocolates and toffees. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.

Handbook of Cereal Science and Technology, Revised and Expanded

Author : Karel Kulp
Publisher : CRC Press
ISBN 13 : 1420027220
Total Pages : 807 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Handbook of Cereal Science and Technology, Revised and Expanded by : Karel Kulp

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

Wheat Flour

Author : William A Atwell
Publisher : Elsevier
ISBN 13 : 0128123664
Total Pages : 176 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Wheat Flour by : William A Atwell

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

Food Industries Manual

Author : M.D. Ranken
Publisher : Springer Science & Business Media
ISBN 13 : 9780751404043
Total Pages : 670 pages
Book Rating : 4.4/5 (4 download)

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Book Synopsis Food Industries Manual by : M.D. Ranken

Download or read book Food Industries Manual written by M.D. Ranken and published by Springer Science & Business Media. This book was released on 1997-02-28 with total page 670 pages. Available in PDF, EPUB and Kindle. Book excerpt: This unique book is a well-respected, and highly successful, distillation of key information for the food industry. With authors from industry and academic world ensuring both commercial relevance and technological rigor, this book is bought by food scientists and technologists, processors, manufacturers, packagers and suppliers to the food industry. It has always been found as particularly useful for those relatively new to the industry who require quick access to well-written summaries of unfamiliar areas, and also to those longer serving individuals who require a convenient reference source to subjects that they perhaps have not needed to be up to date with in the recent past.

Confectionery and Chocolate Engineering

Author : Ferenc A. Mohos
Publisher : John Wiley & Sons
ISBN 13 : 1118939778
Total Pages : 805 pages
Book Rating : 4.1/5 (189 download)

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Book Synopsis Confectionery and Chocolate Engineering by : Ferenc A. Mohos

Download or read book Confectionery and Chocolate Engineering written by Ferenc A. Mohos and published by John Wiley & Sons. This book was released on 2023-10-23 with total page 805 pages. Available in PDF, EPUB and Kindle. Book excerpt: Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles. Confectionery and Chocolate Engineering: Principles and Applications, Second edition, adds to information presented in the first edition on essential topics such as food safety, quality assurance, sweets for special nutritional purposes, artizan chocolate, and confectioneries. In addition, information is provided on the fading memory of viscoelastic fluids, which are briefly discussed in terms of fractional calculus, and gelation as a second order phase transition. Chemical operations such as inversion, caramelization, and the Maillard reaction, as well as the complex operations including conching, drying, frying, baking, and roasting used in confectionery manufacture are also described. This book provides food engineers, scientists, technologists and students in research, industry, and food and chemical engineering-related courses with a scientific, theoretical description and analysis of confectionery manufacturing, opening up new possibilities for process and product improvement, relating to increased efficiency of operations, the use of new materials, and new applications for traditional raw materials.

Handbook on Sourdough Biotechnology

Author : Marco Gobbetti
Publisher : Springer Science & Business Media
ISBN 13 : 1461454255
Total Pages : 300 pages
Book Rating : 4.4/5 (614 download)

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Book Synopsis Handbook on Sourdough Biotechnology by : Marco Gobbetti

Download or read book Handbook on Sourdough Biotechnology written by Marco Gobbetti and published by Springer Science & Business Media. This book was released on 2012-12-12 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the last few decades, many efforts have been made to exploit sourdough’s potential for making baked goods. Through the biotechnology of this traditional baking method, many sensory, rheological, nutritional, and shelf-life properties have been discovered and/or rediscovered. Bakery industries are greatly attracted by the potentials that sourdough presents, and new industrial protocols are being developed. To the best of our knowledge, there has been no single book dedicated to sourdough biotechnology, and which clearly demonstrate its potential. This book aims at defining and highlighting the microbiological, technological, nutritional, and chemical aspects of sourdough biotechnology. The book will be the first reference guide on this topic for the worldwide scientific, teaching and students communities, also opening a way of communication and transferring the main results to a more productive industrial application.

Ullmann's Food and Feed, 3 Volume Set

Author : Wiley-VCH
Publisher : John Wiley & Sons
ISBN 13 : 3527339906
Total Pages : 1576 pages
Book Rating : 4.5/5 (273 download)

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Book Synopsis Ullmann's Food and Feed, 3 Volume Set by : Wiley-VCH

Download or read book Ullmann's Food and Feed, 3 Volume Set written by Wiley-VCH and published by John Wiley & Sons. This book was released on 2017-06-19 with total page 1576 pages. Available in PDF, EPUB and Kindle. Book excerpt: A compilation of 58 carefully selected, topical articles from the Ullmann's Encyclopedia of Industrial Chemistry, this three-volume handbook provides a wealth of information on economically important basic foodstuffs, raw materials, additives, and processed foods, including a section on animal feed. It brings together the chemical and physical characteristics, production processes and production figures, main uses, toxicology and safety information in one single resource. More than 40 % of the content has been added or updated since publication of the 7th edition of the Encyclopedia in 2011 and is available here in print for the first time. The result is a "best of Ullmann's", bringing the vast knowledge to the desks of professionals in the food and feed industries.

Handbook of Food Engineering Practice

Author : Kenneth J. Valentas
Publisher : CRC Press
ISBN 13 : 9781420049077
Total Pages : 732 pages
Book Rating : 4.0/5 (49 download)

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Book Synopsis Handbook of Food Engineering Practice by : Kenneth J. Valentas

Download or read book Handbook of Food Engineering Practice written by Kenneth J. Valentas and published by CRC Press. This book was released on 1997-07-23 with total page 732 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food engineering has become increasingly important in the food industry over the years, as food engineers play a key role in developing new food products and improved manufacturing processes. While other textbooks have covered some aspects of this emerging field, this is the first applications-oriented handbook to cover food engineering processes and manufacturing techniques. A major portion of Handbook of Food Engineering Practice is devoted to defining and explaining essential food operations such as pumping systems, food preservation, and sterilization, as well as freezing and drying. Membranes and evaporator systems and packaging materials and their properties are examined as well. The handbook provides information on how to design accelerated storage studies and determine the temperature tolerance of foods, both of which are important in predicting shelf life. The book also examines the importance of physical and rheological properties of foods, with a special look at the rheology of dough and the design of processing systems for the manufacture of dough. The final third of the book provides useful supporting material that applies to all of the previously discussed unit operations, including cost/profit analysis methods, simulation procedures, sanitary guidelines, and process controller design. The book also includes a survey of food chemistry, a critical area of science for food engineers.