Contribution Of The Glutenins Towards Structure And Texture In White Salted And Yellow Alkaline Noodles
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Contribution Of The Glutenins Towards Structure And Texture In White Salted And Yellow Alkaline Noodles
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Author : Patricia Chong
language : en
Publisher:
Release Date : 2003
Contribution Of The Glutenins Towards Structure And Texture In White Salted And Yellow Alkaline Noodles written by Patricia Chong and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003 with Flour categories.
Asian Noodles
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Author : Gary G. Hou
language : en
Publisher: John Wiley & Sons
Release Date : 2011-02-16
Asian Noodles written by Gary G. Hou and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-02-16 with Technology & Engineering categories.
In Asian Noodles: Science, Technology and Processing, international experts review the current knowledge and offer comprehensive cutting-edge coverage on Asian noodles unmatchable in any publication. The authors cover an array of topics including breeding for noodle wheat, noodle flour milling, noodle flour quality control and analysis, noodle processing, sensory and instrumental measurements of noodle quality, the effects of wheat factors on noodle quality, packaging and storage, nutritional fortification of noodle products, noodle flavor seasoning, and noodle plant setup and management.
Cereals Processing Technology
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Author : G. Owens
language : en
Publisher: Elsevier
Release Date : 2001-03-20
Cereals Processing Technology written by G. Owens and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-03-20 with Technology & Engineering categories.
Cereals processing is one of the oldest and most important of all food technologies. Written by a distinguished international team of contributors, this collection reviews the range of cereal products and the technologies used to produce them. It is designed for all those involved in cereals processing, whether raw material producers and refiners needing to match the needs of secondary processors manufacturing the final product for the consumer, or secondary processors benchmarking their operations against best practice in their sector and across cereals processing as a whole. The authorative guide to key technological developments within cereal processing Reviews the range of cereal products and the technologies used to produce them
Glutenin Macropolymer In Salted And Alkaline Noodles And Its Relation With Dough Properties And Cooked Noodle Texture
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Author : Yee-Ling Ong
language : en
Publisher:
Release Date : 2008
Glutenin Macropolymer In Salted And Alkaline Noodles And Its Relation With Dough Properties And Cooked Noodle Texture written by Yee-Ling Ong and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Plant proteins categories.
Glutenin protein molecules can form a large "macropolymer" which forms the elastic component of the gluten complex in wheat flour doughs. Little work has been done to investigate relationships between glutenin macropolymer (GMP) and noodle processing. GMP was isolated from flour of 4 wheat varieties; 3 hard- and 1 soft-grained that varied in dough properties and protein content. GMP was also isolated from both salted and alkaline noodle doughs during processing. Flours were assessed for mixograph attributes, noodle dough rheology using lubricated squeezing flow (LSF), and for cooked noodle texture. Isolated GMP was subjected to rheological testing. Substantial differences in mixograms were evident between varieties in both water and saline solution. However, when an alkaline solution was used dough characteristics were radically changed and only subtle differences between varieties were evident. In both salt and alkali conditions, at 0 h hard wheat doughs had longer LSF relaxation times and higher residual force than soft wheat doughs (p _
Wheat Chemistry And Technology
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Author : Khalil Khan
language : en
Publisher: Elsevier
Release Date : 2016-06-10
Wheat Chemistry And Technology written by Khalil Khan and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-06-10 with Technology & Engineering categories.
Wheat science has undergone countless new developments since the previous edition was published. Wheat: Chemistry and Technology, Fourth Edition ushers in a new era in our knowledge of this mainstay grain. This new edition is completely revised, providing the latest information on wheat grain development, structure, and composition including vital peer-reviewed information not readily available online. It contains a wealth of new information on the structure and functional properties of gluten (Ch. 6), micronutrients and phytochemicals in wheat grain (Ch. 7), and transgenic manipulation of wheat quality (Ch. 12). With the new developments in molecular biology, genomics, and other emerging technologies, this fully updated book is a treasure trove of the latest information for grain science professionals and food technologists alike. Chapters on the composition of wheat-proteins (Ch. 8), carbohydrates (Ch. 9) lipids (Ch. 10), and enzymes (Ch. 11.), have been completely revised and present new insight into the important building blocks of our knowledge of wheat chemistry and technology. The agronomical importance of the wheat crop and its affect on food industry commerce provide an enhanced understanding of one of the world’s largest food crop. Most chapters are entirely rewritten by new authors to focus on modern developments. This 480-page monograph includes a new large 8.5 x 11 two-column format with color throughout and an easy to read style. Wheat: Chemistry and Technology, Fourth Edition provides a comprehensive background on wheat science and makes the latest information available to grain science professionals at universities, institutes, and industry including milling and baking companies, and anywhere wheat ingredients are used. This book will also be a useful supplementary text for classes teaching cereal technology, cereal science, cereal chemistry, food science, food chemistry, milling, and nutritional properties of cereals. Cereal and food science graduate students will find Chapter 1 - “Wheat: A Unique Grain for the World particularly helpful because it provides a succinct summary of wheat chemistry.
Cereal Grain Quality
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Author : R. Henry
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Cereal Grain Quality written by R. Henry 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.
Cereal uses range from human food and beverages to animal feeds and industrial products. It is human food and beverages which are the predominant uses covered in this book, since the nutritional quality of cereals for animal feed is described in other publications on animal nutrition, and industrial products are a relatively minor use of cereals. Cereals are the main components of human diets and are crucial to human survival. Three species, wheat, rice and maize, account for the bulk of human food. Barley is the major raw material for beer production and ranks fourth in world production. Other species such as sorghum are regionally important. This book covers all the major cereal species: wheat, rice, maize, barley, sorghum, millet, oats, rye and triticale. Specific chapters have been devoted to a description of the major end-uses of each of the species and to definition of the qualities required for each of their end uses. The functional and nutritional quality of cereals determines their suitability for specific purposes and may limit the quality of the end product, influencing greatly the commercial value of grain. An under standing of the factors that determine grain quality is thus important in the maintenance of efficient and sustainable agricultural and food production. The biochemical constituents of the grain that determine quality have been described in chapters on proteins, carbohydrates and other components. An understanding of the relationships between grain composition and quality is important in selecting grain for specific uses.
Yellow Alkaline Noodles
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Author : Roselina Karim
language : en
Publisher: Springer
Release Date : 2014-11-22
Yellow Alkaline Noodles written by Roselina Karim and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-11-22 with Technology & Engineering categories.
This Brief will provide an overview of various types of noodles with special emphasis on yellow alkaline noodles. It includes detailed discussions about yellow alkaline noodles including their ingredients, processing technology, the factors affecting their nutritional value and quality. Recent developments and potential ways of improving ingredient quality and enhancing their shelf life are the hallmark of this Springer brief. Noodles are one of the oldest forms of processed foods and they comprise an important part of the diet of various Asian countries, and are popular world-wide. Yellow alkaline noodles specifically are the preferred noodle of Southeast Asia (e.g., China, Indonesia, Malaysia, and Thailand, Japan and Korea) and accounts for ~30% wheat flour consumption in some countries.
Modernization Of Traditional Food Processes And Products
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Author : Anna McElhatton
language : en
Publisher: Springer
Release Date : 2016-02-22
Modernization Of Traditional Food Processes And Products written by Anna McElhatton and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-02-22 with Technology & Engineering categories.
This volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, describes important aspects of the production of foods and beverages from all over the globe. The intention of this volume is to provide readers with an appreciation of how products were initially made, and which factors have shaped their development over time. Some modern products have remained local, while others are commodities that appear in peoples’ cabinets all over the world. Modernization of Traditional Food Processes and Products is divided into two sections. The first section focuses on products originating in Europe, while the second section is a collection of products from the rest of the world. Each chapter describes the origin of a particular food or beverage and discusses the changes and the science that led to the modern products found on supermarket shelves. The international List of Contributors, which includes authors from China, Thailand, India, Argentina, New Zealand, and the United Kingdom, attests to the international collaboration for which the ISEKI Food Series is known. The volume is intended for both the practicing food professional and the interested reader.
Rice In Human Nutrition
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Author : Bienvenido O. Juliano
language : en
Publisher: Int. Rice Res. Inst.
Release Date : 1993
Rice In Human Nutrition written by Bienvenido O. Juliano and has been published by Int. Rice Res. Inst. this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993 with Business & Economics categories.
On title page & cover: International Rice Research Institute
The Science Of Bakery Products
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Author : William P Edwards
language : en
Publisher: Royal Society of Chemistry
Release Date : 2015-10-09
The Science Of Bakery Products written by William P Edwards and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-10-09 with Technology & Engineering categories.
Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable and the chemistry behind these processes is equally fascinating. The Science of Bakery Products explains the science behind bread making and other baked goods. It looks at the chemistry of the ingredients, flour treatments, flour testing and baking machinery. Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.