Download or read book The Effect of Strain Temperature and L cysteine on the Stress Relaxation Behavior of Gluten Obtained from Wheat Flours of Different Mixing Strength written by Hongquan Liang and published by . This book was released on 2004 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Glutenin in Its Relation to Flour Strength written by Emily Helen Grewe and published by . This book was released on 1926 with total page 40 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Large Deformation Stress Relaxation and Bi axial Compression Recovery of Gluten Representing Different Wheat Classes written by Stephen Josef Chapman and published by . This book was released on 2011 with total page 78 pages. Available in PDF, EPUB and Kindle. Book excerpt: Despite the great variety of physicochemical and rheological tests available for measuring wheat flour, dough and gluten quality, the US wheat classification system still relies primarily on wheat kernel hardness and growing season to differentiate between cultivars. To better understand and differentiate wheat cultivars of the same class, the tensile strength, and stress-relaxation behavior of gluten from 36 wheat cultivars was measured and compared to other available physicochemical parameters, including but not limited to protein content, glutenin macropolymer content (GMP) and bread loaf volume . In addition a novel compression-recovery (CORE) instrument was used to measure the degree of recovery of gluten from 15 common US wheat cultivars. Gluten tensile strength ranged from 0.04 to 0.43 N at 500% extension, while the degree of recovery ranged from 5 to 78 %. Measuring gluten strength clearly differentiates cultivars within a wheat class; nonetheless it is not a good predictor of baking quality on its own in terms of bread volume. Gluten strength is highly correlated with mixograph mixing times (r=0.879) and degree of recovery (r=0.855), suggesting that dough development time is influenced by gluten strength and that the CORE instrument is a suitable alternative to tensile testing, since it is less time intensive and laborious to use.
Download or read book Rheological Properties of Gluten Gliadin and Glutenin with Varying Amounts of Shortening written by Sam Rasmussen Nugen and published by . This book was released on 1999 with total page 154 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Viscoelastic Properties of Dough Gluten and Glutenin from Durum Wheat of Different Strengths written by Yizhi Meng and published by . This book was released on 2001 with total page 250 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Gluten Formation in the Wheat Kernel written by George Alfred Olson and published by . This book was released on 1917 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bibliography of Agriculture written by and published by . This book was released on 1996 with total page 2376 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Wheat Gluten written by Peter R. Shewry and published by Royal Society of Chemistry. This book was released on 2000 with total page 576 pages. Available in PDF, EPUB and Kindle. Book excerpt: Annotation Some 120 papers continue the centuries-long research into gluten proteins, that component of wheat that confers unique visco-elastic properties to doughs and so allows the grain to be made into bread, pasta, noodles, and other human food. They cover genetics and quality correlations; biotechnology; analyzing, purifying, and characterizing gluten proteins; disulfide bonds and redox reactions; improvers and enzymic modification; quality testing; non-food uses; viscoelastisity, rheology, and mixing; gluten protein synthesis during grain development and effects of nutrition and environment; and non-gluten components. Distributed in the US by Springer-Verlag. Annotation c. Book News, Inc., Portland, OR (booknews.com).
Download or read book Gliadin and Glutenin written by Colin W. Wrigley and published by . This book was released on 2006 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: This monograph provides a review of the knowledge that makes possible the intelligent tailoring of wheat proteins to provide for specific dough requirements. It emphasizes the combined roles of the gliadin and glutenin proteins in providing the balance that gives wheat gluten its unique rheological properties. The book gives a major update on the composition and functional properties of the gluten proteins, but it also includes introductory chapters to "set the scene" for young scientists and anyone new to this area of food science.
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 Rheology of Foods written by R.P. Borwankar and published by Elsevier. This book was released on 2016-01-21 with total page 177 pages. Available in PDF, EPUB and Kindle. Book excerpt: The field of rheology of foods is extensive and a researcher in the field is called upon to interact with a diverse group of scientists and engineers. In arranging this symposium for the AIChE meeting in Chicago in November 1990 the papers were carefully selected to highlight this diversity. All but two of the chapters in this book are based on papers which were presented at this symposium, the additional paper was presented at the Conference on Food Engineering, Chicago, March 1991, and the book opens with an introductory overview. All the papers are peer–reviewed research contributions. The chapters cover a range of applications of food rheology to such areas as food texture, stability, and processing. This volume will be a reference source for workers within this wide and varied field.
Download or read book Gluten Free Food Science and Technology written by Eimear Gallagher and published by John Wiley & Sons. This book was released on 2009-09-08 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Coeliac disease (CD) and other allergic reactions/intolerances to gluten are on the rise, largely due to improved diagnostic procedures and changes in eating habits. The worldwide incidence of coeliac disease has been predicted to increase by a factor of ten over the next number of years, and this has resulted in a growing market for high quality gluten-free cereal products. However, the removal of gluten presents major problems for bakers. Currently, many gluten-free products on the market are of low quality and short shelf life, exhibiting poor mouthfeel and flavour. This challenge to the cereal technologist and baker alike has led to the search for alternatives to gluten in the manufacture of gluten-free bakery products. This volume provides an overview for the food industry of issues related to the increasing prevalence of coeliac disease and gluten intolerance. The properties of gluten are discussed in relation to its classification and important functional characteristics, and the nutritional value of gluten-free products is also addressed. The book examines the diversity of ingredients that can be used to replace gluten and how the ingredient combinations and subsequent rheological and manufacturing properties of a range of gluten-free products, e.g. doughs, breads, biscuits and beer may be manipulated. Recommendations are given regarding the most suitable ingredients for different gluten-free products. The book is directed at ingredient manufacturers, bakers, cereal scientists and coeliac associations and societies. It will also be of interest to academic food science departments for assisting with undergraduate studies and postgraduate research. The Author Dr Eimear Gallagher, Ashtown Food Research Centre, Teagasc - The Irish Agriculture and Food Development Authority, Dublin, Ireland Also available from Wiley-Blackwell Management of Food Allergens Edited by J. Coutts and R. Fielder ISBN 9781405167581 Bakery Manufacture and Quality - Water Control and Effects Second Edition S. Cauvain and L. Young ISBN 9781405176132 Whole Grains and Health Edited by L. Marquart et al ISBN 9780813807775
Download or read book Technology of Breadmaking written by Stanley P. Cauvain and published by Springer Science & Business Media. This book was released on 2013-11-09 with total page 371 pages. Available in PDF, EPUB and Kindle. Book excerpt: Not another book on breadmaking! A forgiveable reaction given the length of time over which bread has been made and the number of texts which have been written about the subject. To study breadmaking is to realize that, like many other food processes, it is constantly changing as processing methodologies become increasingly more sophisticated, yet at the same time we realize that we are dealing with a food stuff, the forms of which are very traditional. We can, for example, look at ancient illustrations of breads in manuscripts and paintings and recognize prod ucts which we still make today. This contrast of ancient and modern embodied in a single processed foodstuff is part of what makes bread such a unique subject for study. We cannot, for example, say the same for a can of baked beans! Another aspect of the uniqueness of breadmaking lies in the requirement for a thorough understanding of the link between raw materials and processing meth ods in order to make an edible product. This is mainly true because of the special properties of wheat proteins, aspects of which are explored in most of the chapters of this book. Wheat is a product of the natural environment, and while breeding and farming practices can modify aspects of wheat quality, we millers and bakers still have to respond to the strong influences of the environment.
Download or read book Rheology of Filled Polymer Systems written by A.V. Shenoy and published by Springer Science & Business Media. This book was released on 1999-01-31 with total page 492 pages. Available in PDF, EPUB and Kindle. Book excerpt: The rheology of filled polymer systems is an ever expanding field in the polymer industry today. Using a concise, practical and simple format this comprehensive work explains the concepts behind filled polymer systems and the rheological techniques involved in studying their behaviour. Aware that the readers of the book may come from differing background, the first three chapters familiarize the reader with the basics about polymers, fillers and physicochemical interactions between them, rheology and rheometry. Covering such topics as preparation of filled polymer systems, steady shear viscous properties and extentional flow properties, this book covers the areas of importance from an introductory level through to more complex issues.
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 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 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.
