Download or read book Recent Trends in Durum Wheat Milling and Pasta Processing electronic Resource Impact on Durum Wheat Quality Requirements Presented at the International Workshop on Durum Wheat Semolina and Pasta Quality Montpellier France November 27 2000 written by Dexter, James Eric and published by . This book was released on 2001 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Durum Wheat Semolina and Pasta Quality written by Joël Abecassis and published by Editions Quae. This book was released on 2001 with total page 206 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Recent Trends in Durum Wheat Milling and Pasta Processing written by and published by . This book was released on 2001 with total page 24 pages. Available in PDF, EPUB and Kindle. Book excerpt: This paper examines recent trends in durum wheat segregation, semolina milling, pasta processing, and bread making, in response to evolving market needs for specific durum wheat quality attributes for different end products. Important durum wheat quality factors are identified and their significance is considered in light of technological advances in durum wheat processing and changing consumer preferences. Topics covered include wheat grading & classification, the use of debranning prior to milling (pre-processing), on-line and in-laboratory process control, technologies that achieve finer granulation & higher extraction rates, the impact of high- and ultrahigh-temperature drying on durum wheat quality criteria, and the use of durum in baking.
Download or read book Durum Wheat Chemistry and Technology written by Michael Sissons and published by Academic Press. This book was released on 2016-04-27 with total page 313 pages. Available in PDF, EPUB and Kindle. Book excerpt: The most extensive and comprehensive reference on durum wheat chemistry and technology ever available, this ambitious update to the first edition covers more diverse and interesting topics in a new expanded format. Forty-six contributors, each highly experienced and recognized as world authorities on durum wheat, provide the latest developments in scientific research and technology. All aspects of durum wheat are covered, from agronomy and the chemical composition of the grain, to the latest industrial approaches to processing durum wheat, as well as food safety and quality assurance issues. Expanded to include new topics like functional pasta, grain safety, and biotechnology, along with practical and applied information including a table of uses for specific carbohydrates, descriptions of improved laboratory techniques, and international comparisons of HACCP experiences, Durum Wheat: Chemistry and Technology, Second Edition is a must-have reference for professionals, students, and researchers inside and outside the field who want to learn about durum wheat technology and chemistry. New and Revised Topics Include: Agronomy of durum wheat production Pasta made from non-traditional raw materials: technological and nutritional aspects Grain safety assurance, including impacts on durum wheat trading Origin and distribution of durum wheat genetic diversity in the world Genetics and breeding of durum wheat Insect and mite pests and diseases of durum wheat Kernel components of technological value Vitamins, minerals, and nutritional value of durum wheat Durum wheat milling Manufacture of pasta products Other traditional durum derived products Methods used to assess and predict quality of durum wheat, semolina, and pasta Grading factors impacting on durum wheat and processing quality Grain safety assurance including impacts on durum wheat trading Marketing perspectives in the durum wheat trade Special Features: Detailed figures outlining the processes used to manufacture durum products International comparisons of HACCP experiences Table of uses for specific carbohydrates Descriptions of improved laboratory techniques Extensive bibliography An Essential Reference For: Scientists and researchers in agriculture and plant biology Professionals in the food industry who are processing durum wheat (millers, pasta makers, grain handling companies, and grain buyers) Government regulators Food scientists and technologists developing products using durum wheat Plant breeders University lecturers in agricultural science and plant biology Professionals who market wheat Nutritionists and medical practitioners interested in the impacts of food ingredients on human healthStudents Scientific libraries and their patrons
Download or read book Australian Journal of Agricultural Research written by and published by . This book was released on 2005 with total page 462 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Proceedings of Second International Workshop Durum Wheat and Pasta Quality Recent Achievements and New Trends written by and published by . This book was released on 2003 with total page 351 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Durum Wheat Products written by Mike Sissons and published by Mdpi AG. This book was released on 2023-01-10 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This reprint details some of the latest developments and the science of durum wheat products outlining the latest research in durum milling innovations, role of durum wheat oil and wheat germ in product stability, available rheological methods to assess semolina, role of processing variables on pasta quality and drying behavior of bulgur. The impact of functional food design on human health and some examples where pasta glycaemic index has been surveyed and products made using waste streams, such as brown algae, tiger nut flour, carrot waste, and other approached to new durum product design such as high amylose durum wheat and soft durum wheat.
Download or read book Durum Wheat written by Giuseppe Fabriani and published by . This book was released on 1988 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: Genetics and Breeding of Durum Wheat in Europe and the United States. Protein and Enzyme Composition. Carbohydrates. Durum Lipids. Vitamins and Minerals. Milling. Manufacture of Pasta Products. Evaluation of Durum Wheat. Some Specific Aspects of Durum Wheat and Pasta Cooking Quality.
Download or read book Durum Wheat written by United States. Congress. House. Committee on Agriculture and published by . This book was released on 1957 with total page 54 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Meeting the Durum Wheat Quality Requirements of an Evolving Processing Industry written by J. E. Dexter and published by . This book was released on 1997 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This paper reviews how the Canadian durum wheat variety development program has evolved over the past 50 years in response to market demand & technological change. Factors that have influenced quality targets for current Canadian durum varieties are then discussed, including colour, protein content, gluten quality, and changes in pasta technology. The final section discusses a major consideration in the Canadian durum wheat variety development program: the definition of optimum gluten strength, taking into account the range of products and the different types of processing used. Appendices include tables & graphs of durum wheat quality data.
Download or read book Pasta and Semolina Technology written by Ron Kill and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over the last few years the technologies employed in the production of dry pasta and semolina have changed dramatically. This highly practical book examines these changes and gives commercially relevant information to the reader in the areas of durum wheat, semolina production, pasta mixing and extrusion, shape design and quality assurance. Written principally for food technologists working with pasta as an end product or as an ingredient, this book is also an essential reference source for academic, research and teaching institutions.
Download or read book The Implications of Frequently Encountered Grading Factors on the Processing Quality of Durum Wheat written by J. E. Dexter and published by . This book was released on 1998 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This paper summarizes the results of recent research on frequently encountered grading factors that affect the safety & processing value of durum wheat, and assess the significance of each grading factor on semolina milling & pasta quality. The factors discussed include those affecting edibility (presence of ergot or Fusarium head blight) and those affecting processing, including test weight, protein content, presence of starchy or mealy zones, damage from midges or frost, immaturity, sprout damage, heat damage, and surface discoloration.
Download or read book Meeting the Durum Wheat Quality Requirements of an Evolving Processing Industry written by and published by . This book was released on 1997 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt: This paper reviews how the Canadian durum wheat variety development program has evolved over the past 50 years in response to market demand & technological change. Factors that have influenced quality targets for current Canadian durum varieties are then discussed, including colour, protein content, gluten quality, and changes in pasta technology. The final section discusses a major consideration in the Canadian durum wheat variety development program: the definition of optimum gluten strength, taking into account the range of products and the different types of processing used. Appendices include tables & graphs of durum wheat quality data.
Download or read book The Mechanical Drying of Durum Wheat and Its Effects on Milling and Spaghetti Quality written by Thomas Joseph Karsky and published by . This book was released on 1974 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Durum Wheat Semolina and Alimentary Pasta Estimation of Cooking Quality of Alimentary Pasta by Sensory Analysis Reference Method written by British Standards Institute Staff and published by . This book was released on 1916-03-31 with total page 18 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pasta, Cereal food products, Food products, Wheat, Semolina, Sensory analysis (food), Food testing, Cooking, Quality, Sodium chloride, Water
Download or read book The Effect of Field sprouted Durum Wheat and Continuous Processing Conditions on the Quality of Spaghetti written by Joel Warren Dick and published by . This book was released on 1970 with total page 134 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Durum Wheat Globally Minor Locally Major Crop written by Reza Mohammadi and published by . This book was released on 2020-07-03 with total page 142 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this book, experienced scientists in the field describe the importance of durum wheat as an adapted cash crop for drylands in detail, as well as a valuable food crop that must be paid more attention in relation to climate change, global warming, world population growth rate and declining food production resource. It is a ready valuable reference on the subject and reinforces the understanding for durum wheat production promotion as an environmentally sustainable and profitable crop and also its health benefits for its consumers. Various elements of durum wheat are described, highlighting associated breeding and analyzing the experiences and challenges. It proposes some practical innovations and new areas of research for promotion of durum production in drylands and also its consumption instead of major food crops that are not as water-use efficient and have lower nutritional value than durum wheat, such as rice that are over consumed by people in dryland areas. This book also describes the trends in grain yield and quality of durum wheat and its importance as main sources of calories and proteins in many developing countries. It also reports genetic gains achieved by plant breeding in the last decades; and gathers known functional information on the genes conferring biotic and abiotic stresses in durum wheat to cope with climate variable environmental conditions. This book is an invaluable source of information for scientists, teachers, students, agricultural policy makers, and pasta and other durum products companies. Moreover, nutritionists must read the chapter about the importance of durum as a valuable food crop, to realize that in their food recommendation to people they must take into consideration the Earth and its diminishing food production resources.
