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Cereals In Breadmaking

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Cereals In Breadmaking

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Author : Eliasson
language : en
Publisher: Routledge
Release Date : 2018-05-08

Cereals In Breadmaking written by Eliasson and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-05-08 with Technology & Engineering categories.

This reference text describes the breadmaking process at the molecular level, based on surface and colloidal science and introducing colloidal science with a minimum of theory.;Reviewing the current molecular and colloidal knowledge of the chain from wheat grain to bread, the book: discusses the structure of the dough, how a foam is formed during fermentation and how starch gelatinization induces the formation of an open-pore network, such as the bread crumb; covers new results on the gluten structure in bulk and at interfaces, as well as on phase separation in the dough; presents a complete model of all structural transitions from dough mixing to the formation of a bread; details the physicochemical properties of proteins, lipids and carbohydrates in wheat and other cereals, and considers their modes of interaction; and explores recent progress in the shape of biomolecular assemblies, derived from forces and curvature at interfaces.;The text provides nearly 850 citations from the reference literature.

Technology Of Breadmaking

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Author : Stanley P. Cauvain
language : en
Publisher: Springer Science & Business Media
Release Date : 2007-05-20

Technology Of Breadmaking written by Stanley P. Cauvain and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-05-20 with Technology & Engineering categories.

This practical guide illuminates all aspects of breadmaking. It provides a thorough understanding of the many new developments shaping the industry and offers detailed technical coverage of the complex processes that make bread and fermented products. It examines the nature of bread products, the role of the ingredients in determining their quality, processing methods and their control, and equipment functions. In addition, the book explores the contributions of individual components and processing stages to final bread quality. It also reviews the current state of technical knowledge on breadmaking.

Cereals In Breadmaking

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Author : Eliasson
language : en
Publisher: CRC Press
Release Date : 1993-02-23

Cereals In Breadmaking written by Eliasson and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993-02-23 with Technology & Engineering categories.

The Icc Handbook Of Cereals Flour Dough Product Testing

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Author : Stanley P. Cauvain
language : en
Publisher: DEStech Publications, Inc
Release Date : 2009

The Icc Handbook Of Cereals Flour Dough Product Testing written by Stanley P. Cauvain and has been published by DEStech Publications, Inc this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009 with Reference categories.

Presents an introduction to the techniques and information required for the testing and analysis of cereals throughout the entire grain chain, from breeding through harvesting and storage to processing and the manufacture of cereal-based food products.

Technology Of Breadmaking

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Author : Stanley Cauvain
language : en
Publisher: Springer
Release Date : 2015-02-17

Technology Of Breadmaking written by Stanley Cauvain and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-02-17 with Technology & Engineering categories.

This practical, comprehensive guide illuminates all aspects of breadmaking to give bakers, scientists, technologists and students a thorough understanding of the many new developments shaping the industry. This book bridges the gap between scientific and practical accounts by providing technical coverage of the complex processes that link together to make bread and fermented products. Chapters cover the nature of bread products, the role of the ingredients in determining their quality, processing methods and their control, and equipment functions. Emphasis is on exploring the contributions of individual components and processing stages to final bread quality, reviewing the current state of technical knowledge on breadmaking. This third edition reviews the new knowledge which has become available in the last 10 years and considers how the global trends of increased availability and wider range of fermented products around the world impact on current and future technological challenges for bakers. Stanley P. Cauvain is the Director and Vice President of Research and Development activities at BakeTran and Professor at the International Institute of Agri-Food Security, Curtin University, Perth, Western Australia.

Technology Of Cereals

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Author : Norman Leslie Kent
language : en
Publisher: Woodhead Publishing
Release Date : 1994

Technology Of Cereals written by Norman Leslie Kent and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with Technology & Engineering categories.

A thorougly revised edition that encompasses new material including sections dealing with extrusion cooking and the use of cereals for animal feed. The section on industrial uses for cereals has been expanded considerably.

Using Cereal Science And Technology For The Benefit Of Consumers

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Author : Stanley P. Cauvain
language : en
Publisher: Elsevier
Release Date : 2005-01-10

Using Cereal Science And Technology For The Benefit Of Consumers written by Stanley P. Cauvain and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-01-10 with Technology & Engineering categories.

The Proceedings of the 12th International Cereal and Bread Congress provide a wide-ranging, comprehensive and up-to-date review of the latest advances in cereal science and technology with contributions from leading cereals institutes and individuals from around the world. They bring together all elements of the 'grain chain' from breeding of new wheat varieties through the milling processes and on to the conversion of flour into baked products ready for the consumer at large. Evaluating and predicting wheat flour properties require new equipment and new techniques and these are covered in depth. Cereals other than wheat are given due consideration.The versatility of wheat flour and its conversion into food is reviewed across a whole spectrum of products. There is a strong emphasis on the use of wheat flour for bread making but with consideration of applications in the manufacture of cakes, cookies, pastries, extruded foods, pasta and noodles. The development process and the benefits to consumers are also addressed.The Editors and the Organising Committee have assembled a collection of high-quality papers which provide a showpiece for the latest developments in cereal science and technology. - Extensive collection of proceedings from the 12th International Cereal and Bread Congress - High-quality papers highlighting the most recent developments in cereal science and technology - Benefits for the industry and consumers are discussed

Cereal Grains

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Author : Sergio O. Serna-Saldivar
language : en
Publisher: CRC Press
Release Date : 2016-04-19

Cereal Grains written by Sergio O. Serna-Saldivar and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-19 with Medical categories.

While cereals remain the world's largest food yield - with more than 2.3 billion metric tons produced annually - consumer demands are on the rise for healthier cereal products with greater nutrition. Cereal Grains: Properties, Processing, and Nutritional Attributes provides a complete exploration of the scientific principles related to domesticatio

Bread Making Quality Of Wheat

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Author : Bob Belderok
language : en
Publisher: Springer Science & Business Media
Release Date : 2000-09-30

Bread Making Quality Of Wheat written by Bob Belderok and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-09-30 with Cooking categories.

Wheat is the world's most important agricultural commodity. In Europe, where wheat is the main staple, bread wheat (Triticum aestivum) covers the majority of land on which wheat is cropped. Wheat breeders and technologists have contributed greatly to the continued success of bread wheat and its products. The `bread-making quality' of a wheat variety can be described in relation to the processing its kernels must undergo to make a good bread. Bread wheat kernels must be suitable for proper milling into a flour that can produce a dough capable of becoming fine bread. The type of bread varies depending on local bread-making practices. Part I of this book contains a study of the anatomy and chemical composition of wheat kernels, and of the fundamental difference between `soft' and `hard' kernelled varieties. It relates these characteristics to the processes of milling, dough-making and manufacturing of bread, and to biscuit and pasta making. The genetic basis for these characteristics is illustrated, and assay methods for characterizing wheat varieties - ranging from Saunders' chewing test to the most recent developments in glutenin and gliadin research - are evaluated. Part II briefly describes - country by country - how bread-making quality has been integrated into wheat-breeding programmes throughout Europe, and how breeders have attempted to resolve the conflict between yield and quality. It describes how quality wheats `travelled' around the world - from their endogenic source in Eastern Europe to North America, and back again to Europe. This explains how specific genetic material can appear in the pedigrees of varieties grown in a wide range of agro-ecological zones. In addition to giving an interesting historical survey, the book points the way forward for breeders' efforts in the future. Bread-Making Quality updates and interprets knowledge in a way that makes it particularly accessible for food technologists, breeders, students, and teachers.

Physico Chemical Aspects Of Food Processing

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Author : S.T. Beckett
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06

Physico Chemical Aspects Of Food Processing written by S.T. Beckett and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.

Food processing is now the biggest industry in the UK and in many other countries. It is also rapidly changing from what was essentially a craft industry, batch processing relatively small amounts of product, to a very highly automated one with continuously operating high speed production lines. In addition, consumers have developed a greater expectation for consistently high standard products and coupled this with demands for such things as a more natural flavour, lower fat etc. The need for an increased knowledge of the scientific principles behind food processing has never been greater. Within the industry itself, increased automation, company diversification and amalgamations etc. have meant that those working in it have often to change their field of operation. Whereas twenty years ago, someone starting work in one branch of the food industry could expect, if he or she so desired, to work there all their working lives, this is now seldom the case. This means that a basic knowledge of the principles behind food processing is necessary both for the student at university or college, and for those already in the industry. It is hoped, therefore, that this book will appeal to both, and prove to be a useful reference over a wide range of food processing.

Cereals In Breadmaking

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