The Farinograph Handbook

Theoretical aspects of the farinograph. Types of farinograph curves and factors affecting them. Physical factors influencing farinograms. Interpretation of the farinogram. Special uses and techniques of the farinograph. Dough rheology and the farinography. Precaution. modifications and new developments with the farinograph.

Produk Detail:

  • Author : Bert L. D'Appolonia
  • Publisher : Amer Assn of Cereal Chemists
  • Pages : 64 pages
  • ISBN : 9780913250372
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKThe Farinograph Handbook

The Farinograph Handbook

The Farinograph Handbook
  • Author : Bert L. D'Appolonia,Wallace H. Kunerth
  • Publisher : Amer Assn of Cereal Chemists
  • Release : 01 January 1984
GET THIS BOOKThe Farinograph Handbook

Theoretical aspects of the farinograph. Types of farinograph curves and factors affecting them. Physical factors influencing farinograms. Interpretation of the farinogram. Special uses and techniques of the farinograph. Dough rheology and the farinography. Precaution. modifications and new developments with the farinograph.

The Farinograph Handbook

The Farinograph Handbook
  • Author : Jayne Bock,Clyde Don
  • Publisher : Woodhead Publishing and AACC International Press
  • Release : 15 January 2020
GET THIS BOOKThe Farinograph Handbook

Intended for all Farinograph users, The Farinograph Handbook, Fourth Edition highlights the instrument's changes over the last three decades and since the third edition was published by the AACCI in 1984. 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 the factors that affect its operation. This edition

Food Process Design and Evaluation

Food Process Design and Evaluation
  • Author : Rakesh K. Singh
  • Publisher : Routledge
  • Release : 04 March 2019
GET THIS BOOKFood Process Design and Evaluation

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.

Wheat Flour

Wheat Flour
  • Author : William A Atwell,Sean Finnie
  • Publisher : Elsevier
  • Release : 28 September 2016
GET THIS BOOKWheat Flour

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,

Confectionery and Chocolate Engineering

Confectionery and Chocolate Engineering
  • Author : Ferenc A. Mohos
  • Publisher : John Wiley & Sons
  • Release : 06 February 2017
GET THIS BOOKConfectionery and Chocolate Engineering

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

Handbook of Bakery and Confectionery

Handbook of Bakery and Confectionery
  • Author : S.M.D. Mathuravalli
  • Publisher : CRC Press
  • Release : 18 November 2021
GET THIS BOOKHandbook of Bakery and Confectionery

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

Ullmann's Food and Feed, 3 Volume Set

Ullmann's Food and Feed, 3 Volume Set
  • Author : Wiley-VCH
  • Publisher : John Wiley & Sons
  • Release : 19 June 2017
GET THIS BOOKUllmann's Food and Feed, 3 Volume Set

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

The Gluten Proteins

The Gluten Proteins
  • Author : Domenico Lafiandra,S Masci,R D'Ovidio
  • Publisher : Royal Society of Chemistry
  • Release : 31 October 2007
GET THIS BOOKThe Gluten Proteins

This book brings together recent, international contributions to the study of gluten proteins from leading experts in the field. Gluten proteins have gained greater importance due not only to their fundamental role in determining technological quality of wheat end products, but also to the apparently increased number of people showing different degrees of gluten intolerance or allergy. Along with classical subjects such as gluten genetics, quality and rheology, The Gluten Proteins covers new tools and research fields, including the use

Using Cereal Science and Technology for the Benefit of Consumers

Using Cereal Science and Technology for the Benefit of Consumers
  • Author : S P Cauvain,L S Young,S Salmon
  • Publisher : Elsevier
  • Release : 10 January 2005
GET THIS BOOKUsing Cereal Science and Technology for the Benefit of Consumers

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

Engineering Aspects of Cereal and Cereal-Based Products

Engineering Aspects of Cereal and Cereal-Based Products
  • Author : Raquel de Pinho Ferreira Guine,Paula Maria dos Reis Correia
  • Publisher : CRC Press
  • Release : 19 April 2016
GET THIS BOOKEngineering Aspects of Cereal and Cereal-Based Products

Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new food products and improved manufacturing processes. Engineering Aspects of Cereal and Cereal-Based Products focuses on the recent growth in cereal technology and baked foods science, reviewing the latest updates in technological developments in agricultural cultivation and processing for cereal scientists, food engineers, and students. Cereals include a vast number of biochemical entities, very diverse in composition and

Cereal Grains

Cereal Grains
  • Author : Sergio O. Serna-Saldivar
  • Publisher : CRC Press
  • Release : 30 April 2012
GET THIS BOOKCereal Grains

Emphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, Cereal Grains: Laboratory Reference and Procedures Manual is a practical laboratory manual complementing the author’s text, Cereal Grains: Properties, Processing, and Nutritional Attributes. Organized so that readers progressively learn and apply the theoretical knowledge described in the parent book, the manual covers a range of essential topics, including: Main quality control measurements used to determine physical, morphological, chemical-nutritional, and sensory properties of cereal

Food Analysis

Food Analysis
  • Author : Suzanne Nielsen
  • Publisher : Springer Science & Business Media
  • Release : 04 September 2014
GET THIS BOOKFood Analysis

This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded

Food Engineering - Volume III

Food Engineering - Volume III
  • Author : Gustavo V. Barbosa-Cánovas
  • Publisher : EOLSS Publications
  • Release : 10 August 2009
GET THIS BOOKFood Engineering - Volume III

Food Engineering is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. Food Engineering became an academic discipline in the 1950s. Today it is a professional and scientific multidisciplinary field related to food manufacturing and the practical applications of food science. These volumes cover five main topics: Engineering Properties of Foods; Thermodynamics in Food Engineering; Food Rheology and