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 Shear and Extensional Rheological Measurements of Hard Wheat Flour Doughs and Their Simulation Using Wagner Constitutive Model written by Hsimin Huang and published by . This book was released on 1998 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Handbook of Food Engineering written by Dennis R. Heldman and published by CRC Press. This book was released on 2018-12-19 with total page 1244 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Handbook of Food Analysis Instruments written by Semih Otles and published by CRC Press. This book was released on 2016-04-19 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt: Explore the Pros and Cons of Food Analysis InstrumentsThe identification, speciation, and determination of components, additives, and contaminants in raw materials and products will always be a critical task in food processing and manufacturing. With contributions from leading scientists, many of whom actually developed or refined each technique or

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 Dissertation Abstracts International written by and published by . This book was released on 1996 with total page 780 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Measurement of Wheat Flour Dough Viscoelastic Properties and Their Prediction Using the Bird Carreau Constitutive Model written by Stephen J. Dus and published by . This book was released on 1997 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Rheology of Developed and Undeveloped Wheat Flour Dough written by Danilo Tomines Campos and published by . This book was released on 1996 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book In line Measurement of Shear elastic and Extensional Rheological Material Functions of Food Doughs written by Mahesh Padmanabhan and published by . This book was released on 1992 with total page 552 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book American Doctoral Dissertations written by and published by . This book was released on 1998 with total page 784 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Rheological Behavior and Microstructure of Developed and Undeveloped Wheat Dough written by Emily Joann Schluentz and published by . This book was released on 1997 with total page 236 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 Rheological Characterization of Four Kansas Hard Red Winter Wheat Flour water Dough Systems written by Summer Steeples and published by . This book was released on 2010 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Kansas is the top wheat-producing state, providing about 1/5 of the yearly wheat crop in the U.S. Therefore, the quality of wheat grown in Kansas is a primary concern of the milling and baking industry. Quality of wheat flour is measured through analysis of protein, dough rheology, and baked product characteristics. This study characterized four commonly-grown Kansas hard red winter wheat cultivars chosen to span the largest possible range of protein contents and baking qualities. Flour protein content and moisture was determined by NIR, and composition was assessed using SE-HPLC. Dough empirical rheological and mixing characteristics were determined by farinograph and mixograph recording dough mixers. Rheological measurements of fundamental dough properties were performed through strain sweeps, frequency sweeps, temperature sweeps, creep-relaxation, and stress relaxation on a rheometer. All cultivar flours were baked to assess baking quality through evaluation of loaf volume, texture profile analysis (TPA), C-cell, and x-ray microtomography (XMT). Overley and Karl 92 have the two highest protein contents, respectively, and are not significantly different in percent of unextractable polymeric protein (UPP). Generally, cultivars with higher protein and percent UPP (Overley and Karl 92) gave larger loaves, much more expanded air cells, thinner cell walls, greater void fractions, and better mixing properties. Lower TPA firmness was found for Overley, corresponding with its larger XMT fragmentation index, existence of large air cells, and high void fraction. In contrast, 2137 gave the lowest XMT fragmentation index, low void fraction, larger cell wall thicknesses, and a significantly firmer (P

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 Use of the Texturepress in Wheat Flour Dough and Bread Evaluation written by Nancy Cady Stachiw and published by . This book was released on 1988 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Physiochemical Properties of Non developed Partially Developed and Developed Wheat Doughs written by Ling Lee and published by . This book was released on 2000 with total page 358 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