Relationship Of Selected Wheat Parameters To Arabic Bread Making Quality

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Relationship of Selected Wheat Parameters to Arabic Bread Making Quality

Author : Samer Sami Harb
Publisher :
ISBN 13 :
Total Pages : 110 pages
Book Rating : 4.:/5 (786 download)

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Book Synopsis Relationship of Selected Wheat Parameters to Arabic Bread Making Quality by : Samer Sami Harb

Download or read book Relationship of Selected Wheat Parameters to Arabic Bread Making Quality written by Samer Sami Harb and published by . This book was released on 1997 with total page 110 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thirty nine wheat (Trhicum aestivunt) flour samples were tested for moisture, ash, protein, sedimentation behavior (Zeleny test. Sodium dodecyl suIfate-SDS-sedimentation volume) and their mixing properties (Mixograph) were also recorded Fractionation of flour proteins into gliadins, glutenins and residue proteins was also performed. The data were correlated with the sensory quality of Arabic bread in order to determine the contribution of flour parameters to Arabic bread quality. Excluding PDR, all mixograph parameters, SDS-sedimentation value and gliadin protein to glutenin protein ratio correlated best with quality of Arabic bread. Flours with mixing times of 3-4 min, tolerance angle of 130-146°, bandwidth at peak dough resistance of 1.5-2.5 MU, resistance to break down 1.0 MU, mixing stability0.7 MU, bandwidth break down 1.2 MU. SDS-sedimentation values45 ml and gliadin/glutenin ratios of 1.5-4.5 are expected to yield high quality bread. In contrast to pan bread. Arabic bread quality did not show a linear relationship with protein content. However, a range of 10-12 % protein is optimum for quality The high correlation between rolling and folding, tearing quality and total scores of Arabic bread suggest that these attributes are the main determinants of Arabic bread quality.

Research Report

Author : American University of Beirut
Publisher :
ISBN 13 :
Total Pages : 432 pages
Book Rating : 4.F/5 ( download)

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Book Synopsis Research Report by : American University of Beirut

Download or read book Research Report written by American University of Beirut and published by . This book was released on 1997 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Bread-making quality of wheat

Author : Bob Belderok
Publisher : Springer Science & Business Media
ISBN 13 : 9401709505
Total Pages : 432 pages
Book Rating : 4.4/5 (17 download)

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Book Synopsis Bread-making quality of wheat by : Bob Belderok

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 2013-04-17 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wheat has a long history of serving as an important food crop to mankind. Especially in the Northern Hemisphere, it has been appreciated as a major source of energy through its carbohydrates, and in more recent times for its supply of valuable proteins. This combination of carbohydrates and proteins gives wheat its unique properties for making breads of different kinds of tastes. During the course of history, the quality of wheat has improved stead ily, undoubtedly for a long time by accident, and for reasons little under stood. Over the last 150 years our knowledge has increased on farming and crop husbandry, on bringing about improvements through goal-oriented plant breeding, and on milling and baking technology, leading to the standards that we enjoy today. This process will certainly continue as our knowledge of the genetic reservoir of wheat species increases. The European Cereal Atlas Foundation (ECAF) maintains the aim of in creasing and disseminating knowledge about cereal crops. Within that scope ECAF has decided to publish a book on the history of bread wheat in Europe, the development of associated bread-making technology, and the breeding of bread wheats during the twentieth century. As ECAF is a Dutch foundation, its Board is particularly pleased to have found three Dutch scientists willing to contribute to this volume. Two of them have served wheat science in the Netherlands for their entire scientific careers, spanning a period starting around 1955 and lasting for several decades of very productive wheat science development.

The Science and Technology of Chapatti and Other Indian Flatbreads

Author : Anamika Banerji
Publisher : CRC Press
ISBN 13 : 1000044785
Total Pages : 179 pages
Book Rating : 4.0/5 ( download)

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Book Synopsis The Science and Technology of Chapatti and Other Indian Flatbreads by : Anamika Banerji

Download or read book The Science and Technology of Chapatti and Other Indian Flatbreads written by Anamika Banerji and published by CRC Press. This book was released on 2020-04-13 with total page 179 pages. Available in PDF, EPUB and Kindle. Book excerpt: Flatbreads form the heart and soul of a traditional meal in several parts of India. Depending on geographical location, ingredients used and method of preparation there are many varieties of flatbreads. Popular Indians flatbreads include chapatti, paratha/parotta, naan, tandoori roti, kulcha, roomali roti, bhakri, thepla and puranpoli. Chapatti, the Indian counterpart of the western pan bread, is consumed widely as a staple to scoop up curries in Indian meals. Since the last few decades, researchers have turned their attention towards Indian flatbreads and have initiated studies on several aspects like nutrition, quality, staling and preservation. The changing dynamics of flatbread preparation and preservation have inspired many research studies. The Science and Technology of Chapatti and Other Indian Flatbreads collates available knowledge to date in a manner that is useful to students, researchers, food industry professionals, and food-based entrepreneurs alike. Key Features: Illustrated with multiple photographs of different types of Indian flatbreads, steps in preparation of chapatti, analytical instruments used, changes in dough/ chapatti appearance due to browning Includes multiple photographs of different flatbreads in varying stages, from creation to expiration Explores the changing dynamics of flatbread preparation and preservation Discusses the role of flour constituents and added ingredients on end product quality and the need to develop healthier variants With its nine chapters, the book takes the reader through a journey in which the gradual evolution of the preparation and consumption of chapatti and other Indian flatbreads has been explained, emphasizing the need for science and technology to support large scale production to keep up with the growing demand for ready- to- cook and ready-to-eat flatbreads. The book, written in simple but scientific language, covers different aspects ranging from introduction and preparation of flatbreads, the role of individual ingredients, particularly wheat variety and wheat composition, milling technique, dough rheology, quality characteristics of flatbreads and their measurement, to topics including staling and preservation of chapatti/flatbreads, nutritional and quality improvement, mechanization of flatbread production and scope for developing novel flour/ flatbread formulations. The authors, with their wide experience in flatbread science have attempted to capture the scientific and technological aspects of chapatti/flatbreads in depth, right from basic concepts to technological advances, supported by exhaustive compilation of scientific literature.

Wheat Constituents and Burghul

Author : Ammar Olabi
Publisher :
ISBN 13 :
Total Pages : 138 pages
Book Rating : 4.:/5 (785 download)

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Book Synopsis Wheat Constituents and Burghul by : Ammar Olabi

Download or read book Wheat Constituents and Burghul written by Ammar Olabi and published by . This book was released on 1994 with total page 138 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ten Triticum aestivum and eleven Triticum turgidum var. durum varieties were screened for their one thousand kernel weight (1000 KW), particle size index (PSI), sodium-dodecyl-sulfate (SDS) sedimentation volume, flour water-binding-capacity (WBC), protein content, amylose content and swelling power of starch. The varieties were processed into burghul and utilised in the preparation of burghul mufalfal and kibbeh. The products were rated sensorially for particle separation and hardness (burghul mufalfal) and denseness (kibbeh). Significant correlations were observed among the chemical/physicochemical parameters of wheat and the sensory ratings of the burghul-products. Among the wheat parameters the 1000 KW correlated significantly with the PSI (p s 0.05) and the SDS-sedimentation volume (p s 0.01) and the WBC showed strong relationships to the PSI (p s 0.05) and the protein content (p s 0.05) . The sensory ratings were strongly intercorrelated and showed highest correlations with the 1000 KW and the PSI of the wheat grains. Cluster analysis, using the chemical/ physicochemical parameters as variables, identified two clusters with the 1000 KW, PSI, SDS-sedimentation volume and, to a lesser extent, the protein content as contributing most to the clustering process. One of the clusters contained eight T. aestivum varieties (Najah, Baalbeck, Salamouni White, Mexipack Red, Mexipack White, Italian, Serie 82, and Haramoun) and the other comprised the durums and two Triticum aestivum varieties (Salamouni Red, and Bikai). Apart from Salamouni Red, the varieties of the "durum" cluster yielded quality burghul mufalfal and kibbeh as revealed by the high ratings of the particle separation and hardness and denseness. The varieties of the "aestivum" cluster, with the exception of Najah, yielded inferior burghul mufalfal with markedly soft particles which agglomerated to varying degrees and less compact kibbeh. Quality burghul is best-processed from large size and hard-grained varieties of low gluten strength (mostly durums) having 1000 KW ;> 34.45g, 31.93 % PSI s 40.4 and 13.75 ml

Encyclopedia of Food Grains

Author : Colin W Wrigley
Publisher : Academic Press
ISBN 13 : 0123947863
Total Pages : 1956 pages
Book Rating : 4.1/5 (239 download)

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Book Synopsis Encyclopedia of Food Grains by : Colin W Wrigley

Download or read book Encyclopedia of Food Grains written by Colin W Wrigley and published by Academic Press. This book was released on 2015-12-17 with total page 1956 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Encyclopedia of Food Grains, Four Volume Set is an in-depth and authoritative reference covering all areas of grain science. Coverage includes everything from the genetics of grains to the commercial, economic and social aspects of this important food source. Also covered are the biology and chemistry of grains, the applied aspects of grain production and the processing of grains into various food and beverage products. With the paramount role of cereals as a global food source, this Encyclopedia is sure to become the standard reference work in the field of science. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Written from an international perspective the Encyclopedia concentrates on the food uses of grains, but details are also provided about the wider roles of grains Well organized and accessible, it is the ideal resource for students, researchers and professionals seeking an authoritative overview on any particular aspect of grain science This second edition has four print volumes which provides over 200 articles on food grains Includes extensive cross-referencing and "Further Reading" lists at the end of each article for deeper exploration into the topic This edition also includes useful items for students and teachers alike, with Topic Highlights, Learning objectives, Exercises for Revision and exercises to explore the topic further

Mixogram Parameters and Their Relationship to Bread Wheat Quality Chracteristics

Author : Christina Wilhelmina Miles
Publisher :
ISBN 13 :
Total Pages : 286 pages
Book Rating : 4.:/5 (843 download)

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Book Synopsis Mixogram Parameters and Their Relationship to Bread Wheat Quality Chracteristics by : Christina Wilhelmina Miles

Download or read book Mixogram Parameters and Their Relationship to Bread Wheat Quality Chracteristics written by Christina Wilhelmina Miles and published by . This book was released on 2010 with total page 286 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Bibliography of Agriculture

Author :
Publisher :
ISBN 13 :
Total Pages : 1210 pages
Book Rating : 4.3/5 (126 download)

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Book Synopsis Bibliography of Agriculture by :

Download or read book Bibliography of Agriculture written by and published by . This book was released on 1970 with total page 1210 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Bibliography of Agriculture

Author :
Publisher :
ISBN 13 :
Total Pages : 1742 pages
Book Rating : 4.0/5 ( download)

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Book Synopsis Bibliography of Agriculture by :

Download or read book Bibliography of Agriculture written by and published by . This book was released on 1992 with total page 1742 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Quality Improvement in Field Crops

Author : Lakhwinder S Randhawa
Publisher : CRC Press
ISBN 13 : 9781560221012
Total Pages : 454 pages
Book Rating : 4.2/5 (21 download)

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Book Synopsis Quality Improvement in Field Crops by : Lakhwinder S Randhawa

Download or read book Quality Improvement in Field Crops written by Lakhwinder S Randhawa and published by CRC Press. This book was released on 2002-05-17 with total page 454 pages. Available in PDF, EPUB and Kindle. Book excerpt: Learn to identify, modify, and manipulate the genes controlling key quality traits in field crops! This informative book provides state-of-the-art information on improving nutritional quality as well as yield volume in field crops such as wheat, maize, rice, barley, oats, lentils, pigeon peas, soybeans, cool season legumes, and crops whose seeds are used to make oils. With contributions from leading authorities in the field, this book will bring you up to date on the uses of agronomic management, conventional plant breeding, and modern biotechnologies in improving the quality of important food, feed, and fiber products. Quality Improvement in Field Crops examines: factors that impact the end-use quality of wheat and ways to improve wheat’s quality for milling and baking agronomic practices that impact the quality of maize ways to improve the nutritional value of rice and legumes techniques for using molecular markers to improve the quality of lentil crops breeding methods that can improve the quality of the oils derived from oilseed crops protein quality/sulfur metabolism in soybeans and much more! This book is dedicated to the World Food Laureate (the equivalent of the Nobel Prize for food scientists), Dr. G. S. Khush--the father of the Green Revolution in rice farming--in recognition of his tremendous contributions to global food and nutritional security for the world?s population.

Breadmaking

Author : Stanley P. Cauvain
Publisher : Elsevier
ISBN 13 : 0857095692
Total Pages : 831 pages
Book Rating : 4.8/5 (57 download)

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Book Synopsis Breadmaking by : Stanley P. Cauvain

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

Handbook of Indices of Food Quality and Authenticity

Author : R S Singhal
Publisher : Woodhead Publishing
ISBN 13 : 9781855732995
Total Pages : 566 pages
Book Rating : 4.7/5 (329 download)

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Book Synopsis Handbook of Indices of Food Quality and Authenticity by : R S Singhal

Download or read book Handbook of Indices of Food Quality and Authenticity written by R S Singhal and published by Woodhead Publishing. This book was released on 1997-07 with total page 566 pages. Available in PDF, EPUB and Kindle. Book excerpt: The area of food adulteration is one of increasing concern for all those in the food industry. This book compares and evaluates indices currently used to assess food authenticity.

Estampes anciennes. écoles française et anglaise du XVIII s. par Roblin

Author :
Publisher :
ISBN 13 :
Total Pages : 31 pages
Book Rating : 4.:/5 (493 download)

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Book Synopsis Estampes anciennes. écoles française et anglaise du XVIII s. par Roblin by :

Download or read book Estampes anciennes. écoles française et anglaise du XVIII s. par Roblin written by and published by . This book was released on 1904 with total page 31 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food Science and Technology Abstracts

Author :
Publisher :
ISBN 13 :
Total Pages : 842 pages
Book Rating : 4.:/5 (31 download)

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Book Synopsis Food Science and Technology Abstracts by :

Download or read book Food Science and Technology Abstracts written by and published by . This book was released on 1985 with total page 842 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.

Plant Breeding Abstracts

Author :
Publisher :
ISBN 13 :
Total Pages : 1052 pages
Book Rating : 4.:/5 (31 download)

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Download or read book Plant Breeding Abstracts written by and published by . This book was released on 1995 with total page 1052 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food Australia

Author :
Publisher :
ISBN 13 :
Total Pages : 652 pages
Book Rating : 4.E/5 ( download)

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Book Synopsis Food Australia by :

Download or read book Food Australia written by and published by . This book was released on 2003 with total page 652 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Cereal Grains

Author : Colin Wrigley
Publisher : Elsevier
ISBN 13 : 1845699521
Total Pages : 545 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Cereal Grains by : Colin Wrigley

Download or read book Cereal Grains written by Colin Wrigley and published by Elsevier. This book was released on 2010-05-20 with total page 545 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereal grains are essential to our dietary needs, as well as for animal feeding and for industrial processing. Consumer needs can only be met by managing quality at all stages of the grain chain. Quality evaluation is also needed at each step for effective management. Cereal grains: assessing and managing quality provides a convenient and comprehensive overview of academic research and industry best practice in these areas.After an initial chapter introducing the themes of the book, further chapters in Part one review cereal grain morphology and composition and the diversity of uses of cereal grains. Chapters in Part two convey the characteristics and quality requirements of particular cereals, including wheat, rye, corn and rice. The use of analytical methods at different stages of the value-addition chain is the subject of Part three. The final section in the book reviews factors affecting grain quality such as breeding, storage and grain processing, and also possible future developments.With its expert team of editors and authors, Cereal grains: assessing and managing quality is a valuable reference for all those involved in the production and processing of cereal grains worldwide. - Reviews cereal grain morphology and composition and the diversity of the different uses of cereal grains - Examines the use of analytical methods at different stages of the value-addition chain - Reviews the factors affecting grain quality such as breeding, storage and grain processing, as well as possible future developments