Rheological Properties Of Gluten Gliadin And Glutenin With Varying Amounts Of Shortening
DOWNLOAD
Download Rheological Properties Of Gluten Gliadin And Glutenin With Varying Amounts Of Shortening PDF/ePub or read online books in Mobi eBooks. Click Download or Read Online button to get Rheological Properties Of Gluten Gliadin And Glutenin With Varying Amounts Of Shortening book now. This website allows unlimited access to, at the time of writing, more than 1.5 million titles, including hundreds of thousands of titles in various foreign languages. If the content not found or just blank you must refresh this page
Rheological Properties Of Gluten Gliadin And Glutenin With Varying Amounts Of Shortening
DOWNLOAD
Author : Sam Rasmussen Nugen
language : en
Publisher:
Release Date : 1999
Rheological Properties Of Gluten Gliadin And Glutenin With Varying Amounts Of Shortening written by Sam Rasmussen Nugen and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with categories.
Viscoelastic Properties Of Dough Gluten And Glutenin From Durum Wheat Of Different Strengths
DOWNLOAD
Author : Yizhi Meng
language : en
Publisher:
Release Date : 2001
Viscoelastic Properties Of Dough Gluten And Glutenin From Durum Wheat Of Different Strengths written by Yizhi Meng and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with categories.
Gliadin And Glutenin
DOWNLOAD
Author : Colin W. Wrigley
language : en
Publisher:
Release Date : 2006
Gliadin And Glutenin written by Colin W. Wrigley and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Technology & Engineering categories.
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.
The Effect Of Strain Temperature And L Cysteine On The Stress Relaxation Behavior Of Gluten Obtained From Wheat Flours Of Different Mixing Strength
DOWNLOAD
Author : Hongquan Liang
language : en
Publisher:
Release Date : 2004
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 has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with categories.
Advances In Food Rheology And Its Applications
DOWNLOAD
Author : Jasim Ahmed
language : en
Publisher: Woodhead Publishing
Release Date : 2022-09-13
Advances In Food Rheology And Its Applications written by Jasim Ahmed and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-09-13 with Technology & Engineering categories.
Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance. This second edition provides coverage of new rheological measurement techniques, including ultrasonic measurements of rheological properties of food and NMR approach, and precision in data handling, including coverage of mathematical modeling of rheological properties. As the range of food products has also broadened as a result of consumer demands and preference, this second edition includes a series of new chapters on dairy and plant-based foods. The amalgamation between food texture and sensory attributes will also be addressed. In addition, coverage of the correlation between rheological behavior and modeling of the fluid in a human stomach and food digestion will be assessed. A special focus has given on rheology of gel systems, including, food hydrogels, bigel and organogels. Written for food scientists, food technologists, sensory scientists, and others working in academia and industry, Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition will be a welcomed and updated reference. Considers the impact of artificial intelligence and machine vision on rheological characterization and process control Presents ultrasonic measurements of rheological properties of food and NMR approach, and precision in data handling Covers thermodynamic approach of rheology and interfacial rheology Explains various gel systems rheology, including bogels and organogo gels
Dynamic Viscoelastic Properties Of Common Wheat Doughs And Durum Wheat Doughs Of Different Strengths And Hydrated Gliadin
DOWNLOAD
Author : Scott Eric Martling
language : en
Publisher:
Release Date : 2002
Dynamic Viscoelastic Properties Of Common Wheat Doughs And Durum Wheat Doughs Of Different Strengths And Hydrated Gliadin written by Scott Eric Martling and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with categories.
Wheat Gluten
DOWNLOAD
Author : Peter R. Shewry
language : en
Publisher: Royal Society of Chemistry
Release Date : 2000
Wheat Gluten written by Peter R. Shewry 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 2000 with Cooking categories.
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).
Advances In Heat Transfer Unit Operations
DOWNLOAD
Author : Georgina Calderon-Dominguez
language : en
Publisher: CRC Press
Release Date : 2016-10-03
Advances In Heat Transfer Unit Operations written by Georgina Calderon-Dominguez and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-10-03 with Technology & Engineering categories.
Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making explains the latest understanding of heat transfer phenomena involved in the baking and freezing of bread and describes the most recent advanced techniques used to produce higher quality bread with a longer shelf life. Heat transfer phenomena occur during key bread-making stages (cold storage, resting, and fermentation) in which temperature and amount of heat transfer must be carefully controlled. This book combines the engineering and technological aspects of heat transfer operations and discusses how these operations interact with the bread making process; the book also discusses how baking and freezing influence the product quality. Divided into fourteen chapters, the book covers the basics of heat and mass transfer, fluid dynamics, and surface phenomena in bread-making industrial operations, mathematical modelling in porous systems, the estimation of thermo-physical properties related to bread making, design of equipment, and industrial applications.
Handbook Of Molecular Gastronomy
DOWNLOAD
Author : Róisín Burke
language : en
Publisher: CRC Press
Release Date : 2021-06-08
Handbook Of Molecular Gastronomy written by Róisín Burke and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-06-08 with Health & Fitness categories.
Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents the first attempt at a comprehensive reference in molecular gastronomy, along with a practical guide, through selected examples, to molecular cuisine and the more recent applications named note by note cuisine. While several books already exist for a general audience, either addressing food science in general in a "light" way and/or dealing with modern cooking techniques and recipes, no book exists so far that encompasses the whole molecular gastronomy field, providing a strong interdisciplinary background in the physics, biology and chemistry of food and food preparation, along with good discussions on creativity and the art of cooking. Features: Gives A–Z coverage to the underlying science (physics, chemistry and biology) and technology, as well as all the key cooking issues (ingredients, tools and methods). Encompasses the science and practice of molecular gastronomy in the most accessible and up-to-date reference available. Contains a final section with unique recipes by famous chefs. The book is organized in three parts. The first and main part is about the scientific discipline of molecular and physical gastronomy; it is organized as an encyclopedia, with entries in alphabetical order, gathering the contributions of more than 100 authors, all leading scientists in food sciences, providing a broad overview of the most recent research in molecular gastronomy. The second part addresses educational applications of molecular gastronomy, from primary schools to universities. The third part provides some innovative recipes by chefs from various parts of the world. The authors have made a particular pedagogical effort in proposing several educational levels, from elementary introduction to deep scientific formalism, in order to satisfy the broadest possible audience (scientists and non-scientists). This new resource should be very useful to food scientists and chefs, as well as food and culinary science students and all lay people interested in gastronomy.
Breadmaking
DOWNLOAD
Author : Stanley P. Cauvain
language : en
Publisher: Elsevier
Release Date : 2012-04-25
Breadmaking 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 2012-04-25 with Technology & Engineering categories.
The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. With comprehensively updated and revised coverage, including six new chapters, the second edition helps readers to understand the latest developments in bread making science and practice. The book opens with two introductory chapters providing an overview of the breadmaking process. Part one focuses on the impacts of wheat and flour quality on bread, covering topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding. Part two covers dough development and bread ingredients, with chapters on dough aeration and rheology, the use of redox agents and enzymes in breadmaking and water control, among other topics. In part three, the focus shifts to bread sensory quality, shelf life and safety. Topics covered include bread aroma, staling and contamination. Finally, part four looks at particular bread products such as high fibre breads, those made from partially baked and frozen dough and those made from non-wheat flours. With its distinguished editor and international team of contributors, the second edition of Breadmaking: Improving quality is a standard reference for researchers and professionals in the bread industry and all those involved in academic research on breadmaking science and practice. With comprehensively updated and revised coverage, this second edition outlines the latest developments in breadmaking science and practice Covers topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding Discusses dough development and bread ingredients, with chapters on dough aeration and rheology