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Author : Robert Stewart
Publisher :
ISBN 13 :
Total Pages : 48 pages
Book Rating : 4.:/5 (31 download)
Download or read book The Milling Qualities of Wheat written by Robert Stewart and published by . This book was released on 1908 with total page 48 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.
Author : Albert G. Craig
Publisher :
ISBN 13 :
Total Pages : 136 pages
Book Rating : 4.:/5 (31 download)
Download or read book The Milling Quality of Washington Wheat written by Albert G. Craig and published by . This book was released on 1910 with total page 136 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 : Sanjhi Ram Varma
Publisher :
ISBN 13 :
Total Pages : 172 pages
Book Rating : 4.:/5 (194 download)
Download or read book The Milling Qualities of Wheat written by Sanjhi Ram Varma and published by . This book was released on 1920 with total page 172 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Albert Howard
Publisher :
ISBN 13 :
Total Pages : 30 pages
Book Rating : 4.F/5 ( download)
Download or read book The Milling and Baking Qualities of Indian Wheats written by Albert Howard and published by . This book was released on 1910 with total page 30 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : John G. Jackley
Publisher :
ISBN 13 :
Total Pages : 400 pages
Book Rating : 4.:/5 (31 download)
Download or read book The Milling and Baking Quality and Chemical Composition of Wheat and Flour written by John G. Jackley and published by . This book was released on 1916 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Frederick Bickell Guthrie
Publisher :
ISBN 13 :
Total Pages : 24 pages
Book Rating : 4.:/5 (22 download)
Download or read book Notes on the Milling Qualities of Different Varieties of Wheat written by Frederick Bickell Guthrie and published by . This book was released on 1895 with total page 24 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : J. Shirley Jones
Publisher :
ISBN 13 :
Total Pages : 76 pages
Book Rating : 4.:/5 (31 download)
Download or read book A Report on the Milling Properties of Idaho Wheat written by J. Shirley Jones and published by . This book was released on 1911 with total page 76 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : John G. Jackley
Publisher :
ISBN 13 :
Total Pages : 394 pages
Book Rating : 4.:/5 (31 download)
Download or read book The Milling and Baking Quality and Chemical Composition of Wheat and Flour written by John G. Jackley and published by . This book was released on 1916 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : B. D. Leith
Publisher :
ISBN 13 :
Total Pages : 48 pages
Book Rating : 4.:/5 (31 download)
Download or read book The Milling and Baking Qualities of Wisconsin Grown Wheats written by B. D. Leith and published by . This book was released on 1919 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Malcolm Cameron Sewell
Publisher :
ISBN 13 :
Total Pages : 24 pages
Book Rating : 4.:/5 (31 download)
Download or read book Tillage in Relation to Milling and Baking Qualities of Wheat written by Malcolm Cameron Sewell and published by . This book was released on 1926 with total page 24 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 : Minnesota. Agricultural experiment station
Publisher :
ISBN 13 :
Total Pages : 36 pages
Book Rating : 4.3/5 (91 download)
Download or read book A Study of the Properties of Wheat Flour as Produced by Different Milling Systems ... written by Minnesota. Agricultural experiment station and published by . This book was released on 1928 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Bob Belderok
Publisher : Springer Science & Business Media
ISBN 13 : 9780792363835
Total Pages : 442 pages
Book Rating : 4.3/5 (638 download)
Download or read book Bread-making quality of wheat written by Bob Belderok and published by Springer Science & Business Media. This book was released on 2000-09-30 with total page 442 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wheat is the world's most important agricultural commodity. In Europe, where wheat is the main staple, bread wheat (Triticum aestivum) covers the majority of land on which wheat is cropped. Wheat breeders and technologists have contributed greatly to the continued success of bread wheat and its products. The `bread-making quality' of a wheat variety can be described in relation to the processing its kernels must undergo to make a good bread. Bread wheat kernels must be suitable for proper milling into a flour that can produce a dough capable of becoming fine bread. The type of bread varies depending on local bread-making practices. Part I of this book contains a study of the anatomy and chemical composition of wheat kernels, and of the fundamental difference between `soft' and `hard' kernelled varieties. It relates these characteristics to the processes of milling, dough-making and manufacturing of bread, and to biscuit and pasta making. The genetic basis for these characteristics is illustrated, and assay methods for characterizing wheat varieties - ranging from Saunders' chewing test to the most recent developments in glutenin and gliadin research - are evaluated. Part II briefly describes - country by country - how bread-making quality has been integrated into wheat-breeding programmes throughout Europe, and how breeders have attempted to resolve the conflict between yield and quality. It describes how quality wheats `travelled' around the world - from their endogenic source in Eastern Europe to North America, and back again to Europe. This explains how specific genetic material can appear in the pedigrees of varieties grown in a wide range of agro-ecological zones. In addition to giving an interesting historical survey, the book points the way forward for breeders' efforts in the future. Bread-Making Quality updates and interprets knowledge in a way that makes it particularly accessible for food technologists, breeders, students, and teachers.
Author : Frederick Bickell Guthrie
Publisher :
ISBN 13 :
Total Pages : 47 pages
Book Rating : 4.:/5 (221 download)
Download or read book Notes on the Milling Qualities of Different Varieties of Wheat written by Frederick Bickell Guthrie and published by . This book was released on 1898 with total page 47 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 152 pages
Book Rating : 4.X/5 (3 download)
Download or read book Conditioning Wheat for Milling written by and published by . This book was released on 1960 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt:
