Wheat Flour

Wheat Flour
Author: William A Atwell,Sean Finnie
Publsiher: Elsevier
Total Pages: 176
Release: 2016-09-28
ISBN 10: 0128123664
ISBN 13: 9780128123669
Language: EN, FR, DE, ES & NL

Wheat Flour Book Review:

Wheat flour is a key ingredient in many food creations, from baked goods to breakfast cereals to various pastas and noodles. And while it may seem like a simple ingredient to some, the quality, composition, milling, and other aspects of wheat flour will make a big difference in the final product—as well as its success (or failure) in the market. Wheat Flour, Second Edition breaks down this important ingredient from a range of perspectives important to the food industry, including wheat crops, milling, the composition of commercial flour, nutrition, wheat and flour testing, production issues, quality specifications, and products derived from hard, soft, and durum wheats. Like other books in AACCI's Ingredient Handbook series, Wheat Flour, Second Edition offers expert information currently unavailable in a single source and presents it in straightforward language. This book is among the fastest, easiest references for a variety of food industry professionals, including product developers, quality assurance staff, purchasing agents, production personnel, plant managers and supervisors, teachers and students, suppliers, technical sales representatives, engineers, microbiologists, food scientists, and nutritionists. Wheat Flour, Second Edition features clearly written text filled with many easy-to-use tables and illustrations. Concise troubleshooting guides help those dealing with product quality or production issues. And for quick reference, definitions of key terms appear in the margins of pages throughout the text and are compiled in the book’s extensive glossary. This new edition incorporates the latest technical information on wheat flour, representing the many recent changes in technology and research since the first edition was produced in 2001. Also new feature of this edition is that the book considers key nutritional questions that were not as important to the public when the first edition was produced, such as health conditions involving gluten and wheat allergies and the quest for products with less fat and salt. Coverage of specific product applications and problem resolution, as well as basics about wheat and milling, make Wheat Flour a must-have for food industry professionals. Everyone from new product developers to technical sales personnel will find answers to their questions about wheat flour in this one-stop, practical ingredient handbook With this book, you will be able to: Quickly orient yourself and colleagues to the latest research on wheat flour Swiftly troubleshoot costly issues related to flour quality and food production Develop a range of consistent, superior products that include wheat flour

Tortillas Wheat Flour and Corn Products

Tortillas  Wheat Flour and Corn Products
Author: LW Rooney,Sergio O Serna-Saldivar
Publsiher: Elsevier
Total Pages: 135
Release: 2015-01-01
ISBN 10: 0128123680
ISBN 13: 9780128123683
Language: EN, FR, DE, ES & NL

Tortillas Wheat Flour and Corn Products Book Review:

Corn and wheat are among the most important cereals worldwide, representing many of the calories and proteins consumed. Tortillas and tortilla-related products are among the fastest-growing segments of the food industry and represent a sizeable portion of those calories. Tortillas: Wheat Flour and Corn Products answers the food industry’s need to meet the growing demand for high-quality tortillas and tortilla-based foods. This book will guide food scientists, product developers, and nutritionists through the fascinating science and technology behind the production of corn and wheat flour tortillas. This title is the most comprehensive English-language book of its kind. It fully describes the technology, nutritional value, and quality control measures of corn and wheat flour tortillas, tortilla chips, and related products. It accomplishes this through 300 pages of quality text, complemented by easy-to-understand facts, figures, tables, and summaries that seamlessly guide users to an understanding of the fundamental underlying principles that optimize tortilla production and guide product development. Tortillas: Wheat Flour and Corn Products is ideal for academics and industry professionals, including food science and nutrition students; people working in the tortilla and snack food industries; industry staff interested in the quality control/assurance aspects of tortillas; and professionals interested in cereal processing and product development. Edited by the renowned food science educators in tortilla production, this book provides high-quality training at both the academic and corporate levels Coverage Includes: A history of corn and wheat flour tortillas Ideal physicochemical properties of corn kernels and wheat flours to optimize processing Quality attributes of processed products and quality control/troubleshooting Food safety and quality control, from the raw materials to intermediate and finished products Various industrial setups and pilot plant techniques currently used to manufacture wheat flour tortillas Ideal physical, chemical, and rheological properties of tortilla flours Roles of leavening agents in tortilla quality Functions of dough emulsifiers and reducing agents in textural shelf life and “process-ability Effects and roles of preservatives and supplemented enzymes on shelf life Common quality and consistency issues encountered by the flour tortilla industry, along with solutions and recommendations Optimum properties of corn kernels for tortillas and nixtamalized snacks, such as parched fried corn, corn chips, and tortilla chips Milling processes and quality control testing used to obtain lime-cooked dough, the backbone for the fabrication of table tortillas and corn and tortilla chips

Report of the Federal Trade Commission on Commercial Wheat Flour Milling

Report of the Federal Trade Commission on Commercial Wheat Flour Milling
Author: United States. Federal Trade Commission
Publsiher: Unknown
Total Pages: 118
Release: 1920
ISBN 10: 1928374650XXX
ISBN 13: UIUC:30112072914325
Language: EN, FR, DE, ES & NL

Report of the Federal Trade Commission on Commercial Wheat Flour Milling Book Review:

Wheat Flour Price Shocks and Household Food Security in Afghanistan

Wheat Flour Price Shocks and Household Food Security in Afghanistan
Author: Anna D'Souza
Publsiher: DIANE Publishing
Total Pages: 35
Release: 2012-11-04
ISBN 10: 1437988768
ISBN 13: 9781437988765
Language: EN, FR, DE, ES & NL

Wheat Flour Price Shocks and Household Food Security in Afghanistan Book Review:

The Chemical Analysis of Wheat flour Substitutes and of the Breads Made Therefrom

The Chemical Analysis of Wheat flour Substitutes and of the Breads Made Therefrom
Author: Joseph Arthur Le Clerc,Hannah L. Wessling
Publsiher: Unknown
Total Pages: 12
Release: 1920
ISBN 10: 1928374650XXX
ISBN 13: STANFORD:36105019619423
Language: EN, FR, DE, ES & NL

The Chemical Analysis of Wheat flour Substitutes and of the Breads Made Therefrom Book Review:

Pp. 9.

Flour and Breads and their Fortification in Health and Disease Prevention

Flour and Breads and their Fortification in Health and Disease Prevention
Author: Victor R. Preedy,Ronald Ross Watson,Vinood B. Patel
Publsiher: Academic Press
Total Pages: 542
Release: 2011-02-17
ISBN 10: 9780123808875
ISBN 13: 0123808871
Language: EN, FR, DE, ES & NL

Flour and Breads and their Fortification in Health and Disease Prevention Book Review:

Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Second, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many different ways that flours are used in the production of staple foods. Third, flour and breads provide a suitable means for fortification: either to add components that are removed in the milling and purification process or to add components that will increase palatability or promote health and reduce disease per se. Flour and Breads and their Fortification in Health and Disease Prevention provides a single-volume reference to the healthful benefits of a variety of flours and flour products, and guides the reader in identifying options and opportunities for improving health through flour and fortified flour products. Examines those flour and bread related agents that affect metabolism and other health-related conditions Explores the impact of compositional differences between flours, including differences based on country of origin and processing technique Includes methods for analysis of flours and bread-related compounds in other foods

Bulletin

Bulletin
Author: United States. Bureau of Plant Industry
Publsiher: Unknown
Total Pages: 135
Release: 1904
ISBN 10: 1928374650XXX
ISBN 13: CHI:16941443
Language: EN, FR, DE, ES & NL

Bulletin Book Review:

The ICC Handbook of Cereals Flour Dough Product Testing

The ICC Handbook of Cereals  Flour  Dough   Product Testing
Author: Stanley P. Cauvain,Linda S. Young
Publsiher: DEStech Publications, Inc
Total Pages: 498
Release: 2009
ISBN 10: 1932078991
ISBN 13: 9781932078992
Language: EN, FR, DE, ES & NL

The ICC Handbook of Cereals Flour Dough Product Testing Book Review:

This volume is a comprehensive 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. The book describes testing protocols in detail, offering many practical pointers for testing in fields, food plants, and in stores. It shows how data from the tests are acquired, interpreted, and linked to a range of global testing standards. The book covers wheat, barley, sorghum and other non-wheat cereals and a wide range of baked products, including breads, extruded products, and animal feeds. A final section introduces the entire spectrum of analytical devices for grain analysis from all major international equipment manufacturers. This is a practical and comprehensive reference designed for specialists responsible for ensuring the safety of, and adding value to, cereals, including cereal scientists, technologists, and producers.

Apple Pie Perfect

Apple Pie Perfect
Author: Ken Haedrich
Publsiher: Harvard Common Press
Total Pages: 256
Release: 2002-08-08
ISBN 10: 9781558322257
ISBN 13: 1558322256
Language: EN, FR, DE, ES & NL

Apple Pie Perfect Book Review:

A collection of one hundred recipes for apple pie covers single crusts, decorative crusts, crumb toppings, and more.

Cassava flour and starch progress in research and development

Cassava flour and starch  progress in research and development
Author: D. Dufour,G. M. O'Brien,Rupert Best
Publsiher: CIAT
Total Pages: 409
Release: 1996
ISBN 10: 9589439888
ISBN 13: 9789589439883
Language: EN, FR, DE, ES & NL

Cassava flour and starch progress in research and development Book Review:

Extension of Markets for American Flour

Extension of Markets for American Flour
Author: Anonim
Publsiher: Unknown
Total Pages: 397
Release: 1894
ISBN 10: 1928374650XXX
ISBN 13: WISC:89044387330
Language: EN, FR, DE, ES & NL

Extension of Markets for American Flour Book Review:

To Repeal Mixed flour Law

To Repeal Mixed flour Law
Author: United States. Congress. House. Committee on Ways and Means
Publsiher: Unknown
Total Pages: 576
Release: 1916
ISBN 10: 1928374650XXX
ISBN 13: STANFORD:36105111205741
Language: EN, FR, DE, ES & NL

To Repeal Mixed flour Law Book Review:

To Repeal the Mixed Flour Law

To Repeal the Mixed Flour Law
Author: United States. Congress. House. Committee on Ways and Means
Publsiher: Unknown
Total Pages: 576
Release: 1916
ISBN 10: 1928374650XXX
ISBN 13: HARVARD:HX7E1M
Language: EN, FR, DE, ES & NL

To Repeal the Mixed Flour Law Book Review:

Official Statement of the United States Food Administration

Official Statement of the United States Food Administration
Author: United States. Food Administration
Publsiher: Unknown
Total Pages: 135
Release: 1918
ISBN 10: 1928374650XXX
ISBN 13: PRNC:32101055171506
Language: EN, FR, DE, ES & NL

Official Statement of the United States Food Administration Book Review:

Flour Milling Products

Flour Milling Products
Author: United States. Bureau of the Census. Industry Division
Publsiher: Unknown
Total Pages: 462
Release: 1948
ISBN 10: 1928374650XXX
ISBN 13: CORNELL:31924055531200
Language: EN, FR, DE, ES & NL

Flour Milling Products Book Review:

The Northwestern Miller

The Northwestern Miller
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1900
ISBN 10: 1928374650XXX
ISBN 13: UOM:39015084591471
Language: EN, FR, DE, ES & NL

The Northwestern Miller Book Review:

Adulterated Flour

Adulterated Flour
Author: United States. Congress. House. Committee on Ways and Means
Publsiher: Unknown
Total Pages: 141
Release: 1898
ISBN 10: 1928374650XXX
ISBN 13: PRNC:32101055992083
Language: EN, FR, DE, ES & NL

Adulterated Flour Book Review:

Includes H. Doc. 55-309, Feb. 16, 1898 (p. 3-44).

The Complete Idiot s Guide to Flour Free Eating

The Complete Idiot s Guide to Flour Free Eating
Author: Keith Wayne Berkowitz, M.D.,Shelly James
Publsiher: Penguin
Total Pages: 288
Release: 2010-06-01
ISBN 10: 1101198044
ISBN 13: 9781101198049
Language: EN, FR, DE, ES & NL

The Complete Idiot s Guide to Flour Free Eating Book Review:

A healthy choice...includes 150 recipes. The Complete Idiot's Guide®t o Flour-Free Eating has all the information readers need to easily and comfortably get on, and stick to, a healthier eating plan. It explains to readers what they can eat and what they should avoid, including important guidance on how to identify hidden flour in processed foods and how to stay flour free while eating out. ?Includes more than 150 flour-and sugar-free recipes ?Diabetes now affects over 18 million Americans, and since flour = sugar, eliminating flour is a must to help combat these and other illnesses

Bulletin Maine Agricultural Experiment Station

Bulletin   Maine Agricultural Experiment Station
Author: Maine Agricultural Experiment Station
Publsiher: Unknown
Total Pages: 1394
Release: 1902
ISBN 10: 1928374650XXX
ISBN 13: HARVARD:HXHKNP
Language: EN, FR, DE, ES & NL

Bulletin Maine Agricultural Experiment Station Book Review:

History of Soy Flour Flakes and Grits 510 CE to 2019

History of Soy Flour  Flakes and Grits  510 CE to 2019
Author: William Shurtleff; Akiko Aoyagi
Publsiher: Soyinfo Center
Total Pages: 2611
Release: 2019-02-17
ISBN 10: 194843606X
ISBN 13: 9781948436069
Language: EN, FR, DE, ES & NL

History of Soy Flour Flakes and Grits 510 CE to 2019 Book Review:

The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 245 photographs and illustrations - mostly color. Free of charge in digital format on Google Books