Download or read book A Rheological Comparison of Wheat Flour and Masa Doughs and Wheat Flour and Masa Tortillas written by Jun-Tse Fu and published by . This book was released on 1995 with total page 342 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Objective Methods to Evaluate Rheological Properties of Wheat Flour Tortilla Dough written by Meera Srinivasan and published by . This book was released on 1996 with total page 318 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Wheat Flour Tortillas written by Rudy M. Mendoza and published by . This book was released on 1987 with total page 146 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Tortillas Wheat Flour and Corn Products written by LW Rooney and published by Elsevier. This book was released on 2015-01-01 with total page 311 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 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
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
Download or read book Rheology of Wheat Products written by Hamed Faridi and published by Amer Assn of Cereal Chemists. This book was released on 1985-01-01 with total page 273 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Dough Rheology and Baked Product Texture written by H. Faridi and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 609 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereal chemists are interested in rheology because the dough undergoes some type of deformation in every phase of the conversion of flour into baked products. During mixing, dough is subjected to extreme deformations, many that exceed the rupture limit; during fermentation, the deformations are much smaller and therefore exhibit a different set of rheological properties; during sheeting and molding, deformations are at an intermediate level; and, finally, during proofing and baking, the dough is subjected to a range of deformations at varying temperatures. Accordingly, the application of rheological concepts to explain the behavior of dough seems a natural requirement of research on the interrelationships among flour constituents, added ingredients, process parameters, and the required characteristics of the final baked product. At any moment in the baking process, the rheological behavior, that is, the nature of the deformation, exhibited by a specific dough derives from the applied stress and how long the stress is maintained. The resulting deformation may be simple, such as pure viscous flow or elastic deformation, and therefore easy to define precisely. Moreover, under some conditions of stress and time (i. e. , shear rate), doughs behave as ideal materials and their behavior follows theory derived from fundamental concepts. Under usual conditions encountered in baking, however, the rheological behavior is far from ideal; shear rates vary widely and sample size and dimensions are ill-defined.
Download or read book Rheological Studies of Wheat Flour Doughs written by Kaihan Mani Lindborg and published by . This book was released on 1995 with total page 87 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Rheological Properties of Wheat Flour Dough written by Howard Hao Zheng and published by . This book was released on 1998 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Cereal Grains written by Sergio O. Serna-Saldivar and published by CRC Press. This book was released on 2012-02-16 with total page 396 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, Cereal Grains: Laboratory Reference and Procedures Manual is a practical laboratory manual complementing the author’s text, Cereal Grains: Properties, Processing, and Nutritional Attributes. Organized so that readers progressively learn and apply the theoretical knowledge described in the parent book, the manual covers a range of essential topics, including: Main quality control measurements used to determine physical, morphological, chemical-nutritional, and sensory properties of cereal grains and their products Critical factors affecting grain stability throughout storage and analytical techniques related to insects and pests responsible for grain storage losses Physical and chemical tests to determine the quality of refined products Laboratory wet-milling procedures The most common laboratory methods to assess nixtamal, masa, and tortilla quality and shelf-life Yeast and chemical leavening agents important for bakery and other fermented products Laboratory and pilot plant procedures for the production of different types of yeast- and chemically-leavened bread, crackers, pasta products, breakfast cereals, and snack foods Protocols to bioenzymatically transform starch into modified starches, syrups, and sweeteners Laboratory processes for the production of regular and light beers, distilled spirits, and fuel ethanol By working through the contents of the book, readers acquire hands-on experience in many quality control procedures and experimental product development protocols of cereal-based products. From these foundations, they are certain to develop enhanced research skills for product development, process design, and ingredient functionality.
Download or read book Wheat Flour Dough written by Helena Larsson and published by . This book was released on 1997 with total page 80 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Shear and Extensional Rheological Measurements of Hard Wheat Flour Doughs and Their Simulation Using Wagner Constitutive Model written by Min Xi and published by . This book was released on 1998 with total page 592 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Effects of Variations in High Molecular Weight Glutenin Allele Composition and Resistant Starch on Wheat Flour Tortilla Quality written by Tom Odhiambo Jondiko and published by . This book was released on 2012 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Tortilla sales are projected to exceed 9.5 billion by 2014. However, currently no wheat cultivars have been identified that possess the intrinsic quality attributes needed for the production of optimum quality tortillas. Tortillas made with refined wheat flour low in dietary fiber (DF) are popular in the United States due to their sensory properties. This study explored the use of wheat lines (WL) possessing variations in high molecular weight glutenin allele sub-units (HMW-GS) for production of tortillas and also investigated the use of corn based resistant starches (RS), type II (RS2) and wheat based RS type IV (RS4) to increase DF in tortillas. Tortillas were made with 0-15 percent RS and 100 percent whole white wheat (WW). Flour protein profiles, dough, and tortilla properties were evaluated to determine the effects of the allelic variations and RS substitution on tortilla quality. Sensory properties of tortillas with RS were determined. Variations in HMW-GS composition significantly affected the protein quality and tortilla properties. Flour from WL possessing allelic combinations (2*, 17+18, 7, 2+12), (1, 17+18, 5+10), (2*, 17, 2+12) and (1, 2*, 17+18, 2+12) had 12.8-13.3 percent protein. These WL had extensible doughs and produced large diameter tortillas with superior (greater than or equal to 3.0) flexibility after 16 days compared to control. However, WL with (17+18 and 5+10) and (2*, 17+7, 5) produced extensible doughs, large, but less flexible, tortillas compared to control. WL with (2*,17+18,5+10) and (1,2*,7+9,5+10) produced smaller diameter tortillas, but with superior flexibility compared to control. RS2, WW, and cross-linked-pre-gelatinized RS4 (FiberRite) produced hard, less-extensible doughs and thinner tortillas compared to control, due to high water absorption. Cross-linked RS4 (Fibersym) dough and tortillas were comparable to control. 15 percent of RS2 and RS4 increase DF in control to 6 and 14 percent respectively, compare to control (2.8 percent DF). WW tortillas were less acceptable than control in appearance, flavor and texture, while tortillas with 15 percent Fibersym had higher overall acceptability than control. RS2 negatively affected dough machinability and tortilla shelf stability. However, 15 percent RS4 improved the DF in refined flour tortillas to meet FDA's "good source of fiber claim," without negatively affecting dough/tortilla quality.
Download or read book Encyclopedia of Grain Science written by Colin Wrigley and published by . This book was released on 2004 with total page 638 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Effects of Sorghum Polyphenols on In Vitro Starch Digestibility and Protein Profile of Wheat Flour Tortillas written by Kristen Lea Dunn and published by . This book was released on 2015 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: As incidences of diseases associated with dietary patterns increase in the United States, focus has been placed on improving nutritional quality of processed foods. Carbohydrates contribute the most calories in the American diet (55%), making starch-based foods a target for improvement. Tortillas are increasingly popular among American consumers, serving as a good target to address this problem. This study investigated the use of sorghum bran to increase polyphenols and dietary fiber in wheat flour tortillas and the effect on starch digestibility and protein profiles. Refined wheat flour tortillas were substituted at 10%, 15%, and 25% (Baker's) with brans from wheat and white, brown, and black sorghum. Dough rheology, phenolic profile, starch digestibility, and protein profiles were evaluated after dough formation, hot pressing, baking, and over 14 days of storage. Bran substitution affected dough rheology, producing rougher, stiffer, less extensible dough compared to the refined control. Processing, storage, and bran source significantly affected the phenolic profile of the tortillas. Total phenols, 3- deoxyanthocyanins, and proanthocyanidins (PA) decreased with processing and storage. Dough formation drastically decreased phenol content in brown sorghum bran dough compared to other treatments. Extractable high molecular weight PA also decreased dramatically after processing by 58 - 76% in brown sorghum bran tortillas. These tortillas had less rapidly digestible starch and more slowly digestible starch than other treatments at 25% substitution. Compared to the expected total dietary fiber (TDF), sorghum brans doubled the formation of TDF (20 - 26%) as compared to wheat bran (11%). The largest increase was observed in brown sorghum bran tortillas. In tortillas substituted at 25%, insoluble protein (IP) increased with baking and storage as extractable protein (EP) decreased. Within the EP fraction, soluble polymeric protein (SPP) decreased by 40 - 61% after baking. Brown sorghum bran dough contained significantly higher IP and lower SPP than other treatments; however, this effect was reduced after baking. Sorghum brans provided polyphenols that interacted with protein and starch in wheat flour tortillas. PA and SPP largely contributed to these interactions, forming insoluble complexes that decreased tortilla digestibility and may positively benefit weight management. The electronic version of this dissertation is accessible from http://hdl.handle.net/1969.1/152809
Download or read book Flour and Breads and Their Fortification in Health and Disease Prevention written by Victor R Preedy and published by Academic Press. This book was released on 2019-02-26 with total page 518 pages. Available in PDF, EPUB and Kindle. Book excerpt: Flour and Breads and Their Fortification in Health and Disease Prevention, Second Edition, presents the healthful benefits of flours and flour products and guides the reader on how to identify opportunities for improving health through the use of flour and fortified flour products. The book examines 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, and includes methods for the analysis of flours and bread-related compounds in other foods. This revised, updated edition contains new research on diverse flours with an emphasis on nutrients and nutraceuticals as supplements, thus making this content a timely reference for both nutritionists and food scientists. Presents the healthful benefits of flours and flour products Guides the reader in identifying opportunities for improving health through the use of flour and fortified flour products Examines 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
Download or read book 1993 IFT Annual Meeting written by and published by . This book was released on 1993 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt:
