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 Cereal Grains for the Food and Beverage Industries written by Elke K Arendt and published by Elsevier. This book was released on 2013-04-09 with total page 519 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products.The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition (including carbohydrate and protein content), processing and applications in food and beverage products.Cereal grains for the food and beverage industries is an essential reference for academic researchers interested in the area of cereal grains and products. It is also an invaluable reference for professionals in the food and beverage industry working with cereal products, including ingredient manufacturers, food technologists, nutritionists, as well as policy-makers and health care professionals. - A comprehensive overview of all of the important cereal and pseudo-cereal species - Chapters review each of the following species: Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet, Teff, Buckwheat, Quinoa and Amaranth - Reviews grain structure, chemical composition, processing and applications in food and beverage products for each of the considered grains

Download or read book Mixolab written by Arnaud Dubat and published by Academic Press. This book was released on 2016-04-27 with total page 126 pages. Available in PDF, EPUB and Kindle. Book excerpt: Publishing high-quality food production applications handbooks is a hallmark of AACCI PRESS and Mixolab: A New Approach to Rheology is no exception. Increasing consumer demand for quality foods with superior nutritional value makes innovative tools like the Mixolab of increasing interest to food developers and producers. Operators, breeders, millers, researchers, product developers, formulators, and bakers will find answers to their questions, along with guidelines for maximizing the use of the Mixolab for a wide range of applications. Gaining a better understanding of the instrument's capabilities will assist in discovery of novel uses by both research and production professionals. Key Features: Technical description of the Mixolab and comparison with existing devices Coverage of durum wheat, rice, corn, buckwheat, and other cereals Specific focus on gluten, starch, ingredients, and enzymes Influence of sugar, fats, and salt on dough rheology International comparisons of HACCP experiences Table of uses for specific carbohydrates Descriptions of improved laboratory techniques Wheat testing for breeders An Essential Reference For: Additive manufacturers Bakers Breeders Enzyme manufacturers Millers Quality control laboratories Research laboratories Research and development centers Storage elevators Students Universities Yeast producers

Download or read book The Rheological Properties of Non yeasted and Yeasted Wheat Flour Doughs written by Marcus Newberry and published by . This book was released on 2003 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Fundamentals of Dough Rheology written by Hamed Faridi and published by . This book was released on 1986 with total page 206 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Compositional Factors Governing Physical Physicochemical and Rheological Properties of Wheat Flour Doughs written by Kwaku Addo and published by . This book was released on 1990 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Introduction to Multivariate Statistical Analysis in Chemometrics written by Kurt Varmuza and published by CRC Press. This book was released on 2016-04-19 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: Using formal descriptions, graphical illustrations, practical examples, and R software tools, Introduction to Multivariate Statistical Analysis in Chemometrics presents simple yet thorough explanations of the most important multivariate statistical methods for analyzing chemical data. It includes discussions of various statistical methods, such as

Download or read book Rheological Properties of Various Wheat Flour Doughs Under Small and Large Deformations and Their Relationship to Final Product Quality written by M. A. Baker and published by . This book was released on 1999 with total page 6 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Wheat Flour written by International Organization for Standardization and published by . This book was released on 2002 with total page 25 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Studies on the Rheological and Baking Properties of Wheat Flour Doughs Containing Sucrose Fatty Acid Esters written by Yanling Yin and published by . This book was released on 1994 with total page 504 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 Advances in Baking Technology written by B. S. KAMEL AND C. E. STAUFFER and published by Springer. This book was released on 2013-12-11 with total page 423 pages. Available in PDF, EPUB and Kindle. Book excerpt:

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 Wheat Flour Physical Characteristics of Doughs Determination of Rheological Properties Using an Extensograph written by British Standards Institute Staff and published by . This book was released on 1915-02-28 with total page 24 pages. Available in PDF, EPUB and Kindle. Book excerpt: Flour, Wheat, Cereal flour, Dough, Food testing, Rheological properties, Test equipment

Download or read book Wheat Flour written by International Organization for Standardization and published by . This book was released on 1997 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Wheat Flour Physical Characteristics of Doughs Determination of Water Absorption and Rheological Properties Using a Farinograph written by British Standards Institute Staff and published by . This book was released on 1914-12-31 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt: Flour, Wheat, Cereal flour, Dough, Food testing, Rheological properties, Test equipment