The Farinograph Handbook

The Farinograph Handbook
Author: Bert L. D'Appolonia,Wallace H. Kunerth
Publsiher: Amer Assn of Cereal Chemists
Total Pages: 64
Release: 1984-01-01
ISBN 10: 9780913250372
ISBN 13: 0913250376
Language: EN, FR, DE, ES & NL

The Farinograph Handbook Book Review:

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

The Farinograph Handbook
Author: American Association of Cereal Chemists. Physical Testing Methods Committee
Publsiher: Unknown
Total Pages: 71
Release: 1972
ISBN 10: 1928374650XXX
ISBN 13: UIUC:30112017907566
Language: EN, FR, DE, ES & NL

The Farinograph Handbook Book Review:

The Farinograph Handbook

The Farinograph Handbook
Author: Jayne Bock,Clyde Don
Publsiher: Woodhead Publishing and AACC International Press
Total Pages: 400
Release: 2020-01-15
ISBN 10: 9780128195468
ISBN 13: 0128195460
Language: EN, FR, DE, ES & NL

The Farinograph Handbook Book Review:

Intended for all Farinograph users, The Farinograph Handbook, Fourth Edition highlights the instrument's changes over the last three decades and since the third edition was published by the AACCI in 1984. 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 the 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. Anyone using the Farinograph, including dough rheologists, cereal scientists, food (specifically, bread) scientists, millers, grain developers, academics, researchers, and students, will benefit from this reference. 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 Includes content on unconventional Farinograph applications Offers a troubleshooting section which addresses common issues encountered with the instrument Contains 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

Farinograph Handbook Compiled and Edited by Lawrence Locken Stephen Loska and William Shuey Chairman

Farinograph Handbook  Compiled and Edited by Lawrence Locken  Stephen Loska  and  William Shuey  Chairman
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1972
ISBN 10: 1928374650XXX
ISBN 13: OCLC:606062568
Language: EN, FR, DE, ES & NL

Farinograph Handbook Compiled and Edited by Lawrence Locken Stephen Loska and William Shuey Chairman Book Review:

Food Process Design and Evaluation

Food Process Design and Evaluation
Author: Rakesh K. Singh
Publsiher: Routledge
Total Pages: 258
Release: 2019-03-04
ISBN 10: 1351447599
ISBN 13: 9781351447591
Language: EN, FR, DE, ES & NL

Food Process Design and Evaluation Book Review:

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.

Handbook of Bakery and Confectionery

Handbook of Bakery and Confectionery
Author: S.M.D. Mathuravalli
Publsiher: CRC Press
Total Pages: 194
Release: 2021-11-18
ISBN 10: 1000486060
ISBN 13: 9781000486063
Language: EN, FR, DE, ES & NL

Handbook of Bakery and Confectionery Book Review:

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.

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

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.

Confectionery and Chocolate Engineering

Confectionery and Chocolate Engineering
Author: Ferenc A. Mohos
Publsiher: John Wiley & Sons
Total Pages: 792
Release: 2017-02-06
ISBN 10: 1118939778
ISBN 13: 9781118939772
Language: EN, FR, DE, ES & NL

Confectionery and Chocolate Engineering Book Review:

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.

Ullmann s Food and Feed 3 Volume Set

Ullmann s Food and Feed  3 Volume Set
Author: Wiley-VCH
Publsiher: John Wiley & Sons
Total Pages: 1576
Release: 2017-06-19
ISBN 10: 3527339906
ISBN 13: 9783527339907
Language: EN, FR, DE, ES & NL

Ullmann s Food and Feed 3 Volume Set Book Review:

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 on Sourdough Biotechnology

Handbook on Sourdough Biotechnology
Author: Marco Gobbetti,Michael Gänzle
Publsiher: Springer Science & Business Media
Total Pages: 298
Release: 2012-12-12
ISBN 10: 1461454255
ISBN 13: 9781461454250
Language: EN, FR, DE, ES & NL

Handbook on Sourdough Biotechnology Book Review:

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.

Using Cereal Science and Technology for the Benefit of Consumers

Using Cereal Science and Technology for the Benefit of Consumers
Author: S P Cauvain,L S Young,S Salmon
Publsiher: Elsevier
Total Pages: 592
Release: 2005-01-10
ISBN 10: 184569063X
ISBN 13: 9781845690632
Language: EN, FR, DE, ES & NL

Using Cereal Science and Technology for the Benefit of Consumers Book Review:

The Proceedings of the 12th International Cereal and Bread Congress provide a wide-ranging, comprehensive and up-to-date review of the latest advances in cereal science and technology with contributions from leading cereals institutes and individuals from around the world. They bring together all elements of the ‘grain chain’ from breeding of new wheat varieties through the milling processes and on to the conversion of flour into baked products ready for the consumer at large. Evaluating and predicting wheat flour properties require new equipment and new techniques and these are covered in depth. Cereals other than wheat are given due consideration. The versatility of wheat flour and its conversion into food is reviewed across a whole spectrum of products. There is a strong emphasis on the use of wheat flour for bread making but with consideration of applications in the manufacture of cakes, cookies, pastries, extruded foods, pasta and noodles. The development process and the benefits to consumers are also addressed. The Editors and the Organising Committee have assembled a collection of high-quality papers which provide a showpiece for the latest developments in cereal science and technology. Extensive collection of proceedings from the 12th International Cereal and Bread Congress High-quality papers highlighting the most recent developments in cereal science and technology Benefits for the industry and consumers are discussed

The Gluten Proteins

The Gluten Proteins
Author: Domenico Lafiandra,S Masci,R D'Ovidio
Publsiher: Royal Society of Chemistry
Total Pages: 488
Release: 2007-10-31
ISBN 10: 1847552099
ISBN 13: 9781847552099
Language: EN, FR, DE, ES & NL

The Gluten Proteins Book Review:

This book brings together recent, international contributions to the study of gluten proteins from leading experts in the field. Gluten proteins have gained greater importance due not only to their fundamental role in determining technological quality of wheat end products, but also to the apparently increased number of people showing different degrees of gluten intolerance or allergy. Along with classical subjects such as gluten genetics, quality and rheology, The Gluten Proteins covers new tools and research fields, including the use of proteomics and genomics. Furthermore, information dedicated to intolerances and allergies is included and opens the possibility to widen future research opportunities, promoting cooperation between wheat breeders, medical researchers and gluten chemists and geneticists. The Gluten Proteins provides an authoritative source of information for researchers, professionals and postgraduate students wishing to increase their knowledge of the molecular bases of gluten functionality and nutritional role, as well as touching on possible future research opportunities.

Cereal Grains

Cereal Grains
Author: Sergio O. Serna-Saldivar
Publsiher: CRC Press
Total Pages: 752
Release: 2016-04-19
ISBN 10: 1439899479
ISBN 13: 9781439899472
Language: EN, FR, DE, ES & NL

Cereal Grains Book Review:

While cereals remain the world's largest food yield - with more than 2.3 billion metric tons produced annually - consumer demands are on the rise for healthier cereal products with greater nutrition. Cereal Grains: Properties, Processing, and Nutritional Attributes provides a complete exploration of the scientific principles related to domesticatio

Handbook of Cereal Science and Technology Revised and Expanded

Handbook of Cereal Science and Technology  Revised and Expanded
Author: Karel Kulp
Publsiher: CRC Press
Total Pages: 808
Release: 2000-03-28
ISBN 10: 9781420027228
ISBN 13: 1420027220
Language: EN, FR, DE, ES & NL

Handbook of Cereal Science and Technology Revised and Expanded Book Review:

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

Handbook of Food Engineering

Handbook of Food Engineering
Author: Dennis R. Heldman,Daryl B. Lund,Cristina Sabliov
Publsiher: CRC Press
Total Pages: 1194
Release: 2018-12-19
ISBN 10: 0429831579
ISBN 13: 9780429831577
Language: EN, FR, DE, ES & NL

Handbook of Food Engineering Book Review:

As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system. As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system. Features Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations.

Food Analysis

Food Analysis
Author: Suzanne Nielsen
Publsiher: Springer Science & Business Media
Total Pages: 602
Release: 2014-09-04
ISBN 10: 1441914773
ISBN 13: 9781441914774
Language: EN, FR, DE, ES & NL

Food Analysis Book Review:

This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography also are included. Other methods and instrumentation such as thermal analysis, ion-selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the analysis of foods. A website with related teaching materials is accessible to instructors who adopt the textbook.

Catalog of Copyright Entries Third Series

Catalog of Copyright Entries  Third Series
Author: Library of Congress. Copyright Office
Publsiher: Unknown
Total Pages: 1588
Release: 1974
ISBN 10: 1928374650XXX
ISBN 13: STANFORD:36105119497696
Language: EN, FR, DE, ES & NL

Catalog of Copyright Entries Third Series Book Review:

Engineering Aspects of Cereal and Cereal Based Products

Engineering Aspects of Cereal and Cereal Based Products
Author: Raquel de Pinho Ferreira Guine,Paula Maria dos Reis Correia
Publsiher: CRC Press
Total Pages: 367
Release: 2016-04-19
ISBN 10: 1439887039
ISBN 13: 9781439887035
Language: EN, FR, DE, ES & NL

Engineering Aspects of Cereal and Cereal Based Products Book Review:

Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new food products and improved manufacturing processes. Engineering Aspects of Cereal and Cereal-Based Products focuses on the recent growth in cereal technology and baked foods science, reviewing the latest updates in technological developments in agricultural cultivation and processing for cereal scientists, food engineers, and students. Cereals include a vast number of biochemical entities, very diverse in composition and properties, as well as technological abilities. The text discusses cereal production, which varies according to cultural practices, type of cereal, cultivar, and region. It also addresses transportation, storage, and cereal quality—important at every phase from harvest to production. Chapters cover technological operations such as wet and dry milling and extrusion, and they address particular processing operations that are subject to improvements, including bread and confectionary baking. The text also examines malting, rice processing, breakfast cereals, and pasta. In addition, it explores new trends in cereal-based products and the effects of processing on nutritional and functional properties of cereal products. This book discusses the basic elements of cereal technology, from production to transformation, including the most important processing operations in cereal technology, with emphasis on the engineering aspects.

Bakery Production Handbook

Bakery Production Handbook
Author: Kirk O'Donnell
Publsiher: Xlibris Corporation
Total Pages: 366
Release: 2016-01-23
ISBN 10: 1514439670
ISBN 13: 9781514439678
Language: EN, FR, DE, ES & NL

Bakery Production Handbook Book Review:

This book is for anyone interested in producing bakery products of consistent quality and low operating costs. This book is also intended to be used as a professional reference. There are many good books available about the art and science of baking. However, these other books do not help an owner or a bakery manager grow their businesses. In the baking industry, all successful businesses begin with quality products. These businesses almost always start in a kitchen, and then the company has to figure out how to keep up with the growing demand for these bakery products. Fortunately, if the company makes prudent decisions, it is possible to drive down operating costs. On the other hand, if the company cannot produce consistent quality; or if the operating costs are out of control, the company will soon be out of the baking business. This handbook should help more and more aspiring bakers sustain their success.