The Farinograph Handbook Book

The Farinograph Handbook


  • Author : Jayne E. Bock
  • Publisher : Elsevier
  • Release Date : 2022-05-07
  • Genre: Technology & Engineering
  • Pages : 270
  • ISBN 10 : 9780128195710

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The Farinograph Handbook Excerpt :

The Farinograph Handbook: Advances in Technology, Science and Applications, Fourth Edition, highlights the instrument’s changes over the last three decades. This book outlines how different farinograph models work, how to properly run a standard test and interpret the results, and the standard and unconventional applications for the instrument. This fourth edition will familiarize readers with the farinograph instrument’s principles of operation and factors that affect its operation. This edition also contains new research on dough rheology, the use of results for process control in traditional bakery applications, and information on instrument maintenance and calibration. This handbook is ideal for dough rheologists, cereal scientists, food (specifically, bread) scientists, millers, grain developers, academics, researchers and students. Acts as an authoritative source for information regarding the farinograph and its use Provides full coverage of the principles governing the instrument, its operation and application of results Contains a troubleshooting section which addresses common issues encountered with the instrument Covers information on potential sources of error and how to avoid or control them Equips the reader to determine when an instrument requires maintenance and/or repair

The Farinograph Handbook Book

The Farinograph Handbook


  • Author : American Association of Cereal Chemists. Physical Testing Methods Committee
  • Publisher : Unknown
  • Release Date : 1972
  • Genre: Dough
  • Pages : 71
  • ISBN 10 : UIUC:30112017907566

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The Farinograph Handbook Excerpt :

The Farinograph Handbook Book

The Farinograph Handbook


  • Author : Jayne Bock
  • Publisher : Elsevier Science
  • Release Date : 2022-05-15
  • Genre: Technology & Engineering
  • Pages : 260
  • ISBN 10 : 0128195460

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The Farinograph Handbook Excerpt :

The Farinograph Handbook: Advances in Technology, Science and Applications, Fourth Edition, highlights the instrument's changes over the last three decades. This book outlines how different farinograph models work, how to properly run a standard test and interpret the results, and the standard and unconventional applications for the instrument. This fourth edition will familiarize readers with the farinograph instrument's principles of operation and factors that affect its operation. This edition also contains new research on dough rheology, the use of results for process control in traditional bakery applications, and information on instrument maintenance and calibration. This handbook is ideal for dough rheologists, cereal scientists, food (specifically, bread) scientists, millers, grain developers, academics, researchers and students. Acts as an authoritative source for information regarding the farinograph and its use Provides full coverage of the principles governing the instrument, its operation and application of results Contains a troubleshooting section which addresses common issues encountered with the instrument Covers information on potential sources of error and how to avoid or control them Equips the reader to determine when an instrument requires maintenance and/or repair

The ICC Handbook of Cereals  Flour  Dough   Product Testing Book

The ICC Handbook of Cereals Flour Dough Product Testing


  • Author : Stanley P. Cauvain
  • Publisher : DEStech Publications, Inc
  • Release Date : 2009
  • Genre: Technology & Engineering
  • Pages : 511
  • ISBN 10 : 9781932078992

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The ICC Handbook of Cereals Flour Dough Product Testing Excerpt :

This volume is a comprehensive 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. The book describes testing protocols in detail, offering many practical pointers for testing in fields, food plants, and in stores. It shows how data from the tests are acquired, interpreted, and linked to a range of global testing standards. The book covers wheat, barley, sorghum and other non-wheat cereals and a wide range of baked products, including breads, extruded products, and animal feeds. A final section introduces the entire spectrum of analytical devices for grain analysis from all major international equipment manufacturers. This is a practical and comprehensive reference designed for specialists responsible for ensuring the safety of, and adding value to, cereals, including cereal scientists, technologists, and producers.

Food Process Design and Evaluation Book

Food Process Design and Evaluation


  • Author : Rakesh K. Singh
  • Publisher : Routledge
  • Release Date : 2019-03-04
  • Genre: Technology & Engineering
  • Pages : 258
  • ISBN 10 : 9781351447591

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Food Process Design and Evaluation Excerpt :

This book provides detailed illustrated reports on important recent advances in processing of foods including separation, mixing, preservation, and extrusion. The authors are specialists in food processing from North America and Europe. The reports were originally presented at the Conference of Food Engineering sponsored by the American Institute of Chemical Engineers in 1992 and 1993; they were selected, rewritten and updated for this book.

Handbook of Bakery and Confectionery Book

Handbook of Bakery and Confectionery


  • Author : S.M.D. Mathuravalli
  • Publisher : CRC Press
  • Release Date : 2021-11-18
  • Genre: Technology & Engineering
  • Pages : 164
  • ISBN 10 : 9781000486063

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Handbook of Bakery and Confectionery Excerpt :

Bakery products, due to great nutrient value and affordability, are an element of huge consumption. Due to the rapidly increasing population, the rising foreign influence, the emergence of a working population and the changing eating habits of people, they have gained popularity among people, causing significantly to the growth trajectory of the bakery industry. The Handbook of Bakery and Confectionery delineates a theoretical and practical knowledge on bakery and confectionery. Chapter 1-21: This part deals with basic concepts in baking and includes chapters on all bakery ingredients and their functions, bakery products in the baking industry. Chapter 22-23: This section provides an affluent information about production of various chocolates and toffees. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.

Handbook of Cereal Science and Technology  Revised and Expanded Book
Score: 4
From 3 Ratings

Handbook of Cereal Science and Technology Revised and Expanded


  • Author : Karel Kulp
  • Publisher : CRC Press
  • Release Date : 2000-03-28
  • Genre: Technology & Engineering
  • Pages : 870
  • ISBN 10 : 1420027220

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Handbook of Cereal Science and Technology Revised and Expanded Excerpt :

This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation. Written by over 40 internationally respected authorities, the

Wheat Flour Book

Wheat Flour


  • Author : William A Atwell
  • Publisher : Elsevier
  • Release Date : 2016-09-28
  • Genre: Technology & Engineering
  • Pages : 176
  • ISBN 10 : 9780128123669

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Wheat Flour Excerpt :

Wheat flour is a key ingredient in many food creations, from baked goods to breakfast cereals to various pastas and noodles. And while it may seem like a simple ingredient to some, the quality, composition, milling, and other aspects of wheat flour will make a big difference in the final product—as well as its success (or failure) in the market. Wheat Flour, Second Edition breaks down this important ingredient from a range of perspectives important to the food industry, including wheat crops, milling, the composition of commercial flour, nutrition, wheat and flour testing, production issues, quality specifications, and products derived from hard, soft, and durum wheats. Like other books in AACCI's Ingredient Handbook series, Wheat Flour, Second Edition offers expert information currently unavailable in a single source and presents it in straightforward language. This book is among the fastest, easiest references for a variety of food industry professionals, including product developers, quality assurance staff, purchasing agents, production personnel, plant managers and supervisors, teachers and students, suppliers, technical sales representatives, engineers, microbiologists, food scientists, and nutritionists. Wheat Flour, Second Edition features clearly written text filled with many easy-to-use tables and illustrations. Concise troubleshooting guides help those dealing with product quality or production issues. And for quick reference, definitions of key terms appear in the margins of pages throughout the text and are compiled in the book’s extensive glossary. This new edition incorporates the latest technical information on wheat flour, representing the many recent changes in technology and research since the first edition was produced in 2001. Also new feature of this edition is that the book considers key nutritional questions that were not as important to the public when the first edition was produced, such as health conditions involving gluten and wheat a

Handbook on Sourdough Biotechnology Book

Handbook on Sourdough Biotechnology


  • Author : Marco Gobbetti
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-12
  • Genre: Technology & Engineering
  • Pages : 298
  • ISBN 10 : 9781461454250

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Handbook on Sourdough Biotechnology Excerpt :

In the last few decades, many efforts have been made to exploit sourdough’s potential for making baked goods. Through the biotechnology of this traditional baking method, many sensory, rheological, nutritional, and shelf-life properties have been discovered and/or rediscovered. Bakery industries are greatly attracted by the potentials that sourdough presents, and new industrial protocols are being developed. To the best of our knowledge, there has been no single book dedicated to sourdough biotechnology, and which clearly demonstrate its potential. This book aims at defining and highlighting the microbiological, technological, nutritional, and chemical aspects of sourdough biotechnology. The book will be the first reference guide on this topic for the worldwide scientific, teaching and students communities, also opening a way of communication and transferring the main results to a more productive industrial application.

Confectionery and Chocolate Engineering Book

Confectionery and Chocolate Engineering


  • Author : Ferenc A. Mohos
  • Publisher : John Wiley & Sons
  • Release Date : 2017-02-06
  • Genre: Technology & Engineering
  • Pages : 791
  • ISBN 10 : 9781118939772

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Confectionery and Chocolate Engineering Excerpt :

Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles. Confectionery and Chocolate Engineering: Principles and Applications, Second edition, adds to information presented in the first edition on essential topics such as food safety, quality assurance, sweets for special nutritional purposes, artizan chocolate, and confectioneries. In addition, information is provided on the fading memory of viscoelastic fluids, which are briefly discussed in terms of fractional calculus, and gelation as a second order phase transition. Chemical operations such as inversion, caramelization, and the Maillard reaction, as well as the complex operations including conching, drying, frying, baking, and roasting used in confectionery manufacture are also described. This book provides food engineers, scientists, technologists and students in research, industry, and food and chemical engineering-related courses with a scientific, theoretical description and analysis of confectionery manufacturing, opening up new possibilities for process and product improvement, relating to increased efficiency of operations, the use of new materials, and new applications for traditional raw materials.

Handbook of Food Engineering Practice Book
Score: 4
From 2 Ratings

Handbook of Food Engineering Practice


  • Author : Kenneth J. Valentas
  • Publisher : CRC Press
  • Release Date : 1997-07-23
  • Genre: Technology & Engineering
  • Pages : 732
  • ISBN 10 : 1420049070

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Handbook of Food Engineering Practice Excerpt :

Food engineering has become increasingly important in the food industry over the years, as food engineers play a key role in developing new food products and improved manufacturing processes. While other textbooks have covered some aspects of this emerging field, this is the first applications-oriented handbook to cover food engineering processes and manufacturing techniques. A major portion of Handbook of Food Engineering Practice is devoted to defining and explaining essential food operations such as pumping systems, food preservation, and sterilization, as well as freezing and drying. Membranes and evaporator systems and packaging materials and their properties are examined as well. The handbook provides information on how to design accelerated storage studies and determine the temperature tolerance of foods, both of which are important in predicting shelf life. The book also examines the importance of physical and rheological properties of foods, with a special look at the rheology of dough and the design of processing systems for the manufacture of dough. The final third of the book provides useful supporting material that applies to all of the previously discussed unit operations, including cost/profit analysis methods, simulation procedures, sanitary guidelines, and process controller design. The book also includes a survey of food chemistry, a critical area of science for food engineers.

Handbook of Food Engineering Book

Handbook of Food Engineering


  • Author : Dennis R. Heldman
  • Publisher : CRC Press
  • Release Date : 2006-11-06
  • Genre: Technology & Engineering
  • Pages : 1038
  • ISBN 10 : 9781420014372

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Handbook of Food Engineering Excerpt :

As the demand for safe, nutritious, convenient foods continues to rise, and the capabilities of molecular biology and nutritional biochemistry continue to expand, the need for up-to-date engineering information becomes ever more critical. The application of innovative engineering concepts enables scientific breakthroughs to be utilized in the manuf

Ullmann s Food and Feed  3 Volume Set Book

Ullmann s Food and Feed 3 Volume Set


  • Author : Wiley-VCH
  • Publisher : John Wiley & Sons
  • Release Date : 2017-06-19
  • Genre: Technology & Engineering
  • Pages : 1576
  • ISBN 10 : 9783527339907

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Ullmann s Food and Feed 3 Volume Set Excerpt :

A compilation of 58 carefully selected, topical articles from the Ullmann's Encyclopedia of Industrial Chemistry, this three-volume handbook provides a wealth of information on economically important basic foodstuffs, raw materials, additives, and processed foods, including a section on animal feed. It brings together the chemical and physical characteristics, production processes and production figures, main uses, toxicology and safety information in one single resource. More than 40 % of the content has been added or updated since publication of the 7th edition of the Encyclopedia in 2011 and is available here in print for the first time. The result is a "best of Ullmann's", bringing the vast knowledge to the desks of professionals in the food and feed industries.

Cereal Grains Book

Cereal Grains


  • Author : Sergio O. Serna-Saldivar
  • Publisher : CRC Press
  • Release Date : 2016-04-19
  • Genre: Medical
  • Pages : 752
  • ISBN 10 : 9781439899472

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Cereal Grains Excerpt :

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

Using Cereal Science and Technology for the Benefit of Consumers Book

Using Cereal Science and Technology for the Benefit of Consumers


  • Author : S P Cauvain
  • Publisher : Elsevier
  • Release Date : 2005-01-10
  • Genre: Technology & Engineering
  • Pages : 592
  • ISBN 10 : 9781845690632

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Using Cereal Science and Technology for the Benefit of Consumers Excerpt :

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