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Author : Byron Sloane Miller
Publisher :
ISBN 13 :
Total Pages : 20 pages
Book Rating : 4.:/5 ( download)
Download or read book Testing Wheat for Quality written by Byron Sloane Miller and published by . This book was released on 1957 with total page 20 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Byron Sloane Miller
Publisher :
ISBN 13 :
Total Pages : 18 pages
Book Rating : 4.X/5 (3 download)
Download or read book Testing Wheat for Quality written by Byron Sloane Miller and published by . This book was released on 1957 with total page 18 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Kansas State University. Agricultural Experiment Station and Cooperative Extension Service
Publisher :
ISBN 13 :
Total Pages : 80 pages
Book Rating : 4.:/5 (384 download)
Download or read book Wheat and Flour Testing Methods written by Kansas State University. Agricultural Experiment Station and Cooperative Extension Service and published by . This book was released on 2008 with total page 80 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 : 9788123923215
Total Pages : 164 pages
Book Rating : 4.9/5 (232 download)
Download or read book Wheat Quality and Product Testing Manual written by and published by . This book was released on 2013 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Wheat Marketing Center (Portland, Or.)
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (959 download)
Download or read book Wheat and Flour Testing Methods : a Guide to Understanding Wheat and Flour Quality (DVD). written by Wheat Marketing Center (Portland, Or.) and published by . This book was released on with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Byron S. Miller
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (631 download)
Download or read book Testing Wheat for Quality written by Byron S. Miller and published by . This book was released on 1957 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : R. Henry
Publisher : Springer Science & Business Media
ISBN 13 : 9400915136
Total Pages : 491 pages
Book Rating : 4.4/5 (9 download)
Download or read book Cereal Grain Quality written by R. Henry and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 491 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereal uses range from human food and beverages to animal feeds and industrial products. It is human food and beverages which are the predominant uses covered in this book, since the nutritional quality of cereals for animal feed is described in other publications on animal nutrition, and industrial products are a relatively minor use of cereals. Cereals are the main components of human diets and are crucial to human survival. Three species, wheat, rice and maize, account for the bulk of human food. Barley is the major raw material for beer production and ranks fourth in world production. Other species such as sorghum are regionally important. This book covers all the major cereal species: wheat, rice, maize, barley, sorghum, millet, oats, rye and triticale. Specific chapters have been devoted to a description of the major end-uses of each of the species and to definition of the qualities required for each of their end uses. The functional and nutritional quality of cereals determines their suitability for specific purposes and may limit the quality of the end product, influencing greatly the commercial value of grain. An under standing of the factors that determine grain quality is thus important in the maintenance of efficient and sustainable agricultural and food production. The biochemical constituents of the grain that determine quality have been described in chapters on proteins, carbohydrates and other components. An understanding of the relationships between grain composition and quality is important in selecting grain for specific uses.
Author : Lutz Popper
Publisher :
ISBN 13 : 9783860373095
Total Pages : 419 pages
Book Rating : 4.3/5 (73 download)
Download or read book Future of Flour written by Lutz Popper and published by . This book was released on 2006 with total page 419 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Gilberto Igrejas
Publisher : Springer Nature
ISBN 13 : 3030341631
Total Pages : 557 pages
Book Rating : 4.0/5 (33 download)
Download or read book Wheat Quality For Improving Processing And Human Health written by Gilberto Igrejas and published by Springer Nature. This book was released on 2020-03-17 with total page 557 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wheat Quality for Improving Processing and Human Health brings together an international group of leading wheat scientists to outline highly relevant and diverse aspects and the latest advances in understanding of the world’s most consumed cereal. Topics covered include LMW glutenins, starch-related proteins, and the impact of processing on composition and consumer health. Individual chapters focus on important factors such as FODMAPs, protein structure, dough viscoelasticity and fumonisins. The environmental effects on allergen content are comprehensively covered, as are phenolic compounds and molecular markers. The major quality screening tools and genetic resources are reviewed in depth. Gluten is a major focus of this work with chapters dedicated to health effects, analytical methods and standards, proteomics and mutant proteins. Starting in 2015, wheat quality scientists from across the globe have united to develop the Expert Working Group for Improving Wheat Quality for Processing and Health under the umbrella of the Wheat Initiative. This joint effort provides a framework to establish strategic research and organisation priorities for wheat research at the international level in both developed and developing countries. This Expert Working Group aims to maintain and improve wheat quality for processing and health under varying environmental conditions. The Group focuses on a broad range of wheat quality issues including seed proteins, carbohydrates, nutrition quality and micronutrient content, grain processing and food safety. Bioactive compounds are also considered, both those with negative effects such as allergens and mycotoxins, and those with positive effects such as antioxidants and fibre. The Group also works in the development of germplasm sets and other tools that promote wheat quality research. Wheat quality specialists working on the wheat value chain, and nutritionists will find this book a useful resource to increase and update their knowledge of wheat quality, nutrition and health issues.
Author : Charles Oscar Swanson
Publisher :
ISBN 13 :
Total Pages : 470 pages
Book Rating : 4.:/5 (31 download)
Download or read book "Wheat and Flour Quality," written by Charles Oscar Swanson and published by . This book was released on 1938 with total page 470 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Garner Homer Cutler
Publisher :
ISBN 13 :
Total Pages : 24 pages
Book Rating : 4.:/5 (31 download)
Download or read book The Wheat Meal Fermentation Time Test for Measuring Quality in Wheat written by Garner Homer Cutler and published by . This book was released on 1936 with total page 24 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Rae Hudson Harris
Publisher :
ISBN 13 :
Total Pages : 36 pages
Book Rating : 4.:/5 (31 download)
Download or read book Wheat written by Rae Hudson Harris and published by . This book was released on 1938 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 4 pages
Book Rating : 4.:/5 (658 download)
Download or read book The Quality Baking Test for Wheat and the 1962 Wheat Price Support Program written by and published by . This book was released on 1962 with total page 4 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 : Edwin Cyrus Miller
Publisher :
ISBN 13 :
Total Pages : 72 pages
Book Rating : 4.:/5 (31 download)
Download or read book A Review of Methods for Determining the Quality of Wheat and Flour for Breadmaking written by Edwin Cyrus Miller and published by . This book was released on 1954 with total page 72 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Margaret A. May
Publisher :
ISBN 13 :
Total Pages : 68 pages
Book Rating : 4.:/5 (587 download)
Download or read book Quality Testing of Wheat written by Margaret A. May and published by . This book was released on 1990 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Stanley P. Cauvain
Publisher : Elsevier
ISBN 13 : 0857095692
Total Pages : 831 pages
Book Rating : 4.8/5 (57 download)
Download or read book Breadmaking written by Stanley P. Cauvain and published by Elsevier. This book was released on 2012-04-25 with total page 831 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. With comprehensively updated and revised coverage, including six new chapters, the second edition helps readers to understand the latest developments in bread making science and practice. The book opens with two introductory chapters providing an overview of the breadmaking process. Part one focuses on the impacts of wheat and flour quality on bread, covering topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding. Part two covers dough development and bread ingredients, with chapters on dough aeration and rheology, the use of redox agents and enzymes in breadmaking and water control, among other topics. In part three, the focus shifts to bread sensory quality, shelf life and safety. Topics covered include bread aroma, staling and contamination. Finally, part four looks at particular bread products such as high fibre breads, those made from partially baked and frozen dough and those made from non-wheat flours. With its distinguished editor and international team of contributors, the second edition of Breadmaking: Improving quality is a standard reference for researchers and professionals in the bread industry and all those involved in academic research on breadmaking science and practice. - With comprehensively updated and revised coverage, this second edition outlines the latest developments in breadmaking science and practice - Covers topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding - Discusses dough development and bread ingredients, with chapters on dough aeration and rheology
