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Author : John G. Jackley
Publisher :
ISBN 13 :
Total Pages : 400 pages
Book Rating : 4.48/5 ( download)
Download or read book The Milling and Baking Quality and Chemical Composition of Wheat and Flour written by John G. Jackley and published by . This book was released on 1916 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Joseph Heilman Shollenberger
Publisher :
ISBN 13 :
Total Pages : 24 pages
Book Rating : 4.62/5 ( download)
Download or read book Relation of Kernel Texture to the Physical Characteristics, Milling and Baking Qualities, and Chemical Composition of Wheat written by Joseph Heilman Shollenberger and published by . This book was released on 1926 with total page 24 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Robert Stewart
Publisher :
ISBN 13 :
Total Pages : 46 pages
Book Rating : 4.99/5 ( download)
Download or read book The Chemical Milling and Baking Value of Utah Wheats written by Robert Stewart and published by . This book was released on 1913 with total page 46 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Joseph Heilman Shollenberger
Publisher :
ISBN 13 :
Total Pages : 44 pages
Book Rating : 4.92/5 ( download)
Download or read book Influence of Granulation on Chemical Composition and Baking Quality of Flour written by Joseph Heilman Shollenberger and published by . This book was released on 1926 with total page 44 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Hugh Cornell
Publisher : CRC Press
ISBN 13 : 1000717623
Total Pages : 443 pages
Book Rating : 4.24/5 ( download)
Download or read book Wheat written by Hugh Cornell and published by CRC Press. This book was released on 2020-02-03 with total page 443 pages. Available in PDF, EPUB and Kindle. Book excerpt: "This book meets the need for a comprehensive, up-to-date review of wheat chemistry, processing and uses. It provides the reader with extensive new information on wheat components that will be useful in better commercial utilization of wheat and the formulation of new and upgraded wheat-based food products. The book serves as a one-volume information resource for all those involved in the research, development, formulation, and evaluation of wheat-based food products. From the Authors' Preface Wheat continues to be one of the world's most important grains, especially as a food, where the unique properties of its products can be utilized to advantage. It provides an excellent example of a natural product from which a wide range of useful by-products can be made. This book discusses the components of the wheat kernel, which provide interesting examples of study of carbohydrate and protein chemistry, as well as lipids, minerals and vitamins. This book should serve as a useful reference for the cereal chemist, as well as chemists and food technologists in those industries in which by-products of flour are used, e.g., the confectionery industry in which modified starches and starch syrups are used. In addition, nutritionists, dieticians, and many kinds of researchers will find chapters of interest. Particular attention is given to particle-size determinations, an important area in food processing, and to the role of wheat proteins in gluten intolerance and wheat allergy. . . . Both the milling of wheat and flour quality are discussed in order to give the reader an idea of the distribution of the major components and the importance of proper size reduction. The book also has a chapter on wet milling of wheat flour . . . and chapters on the properties and uses of wheat starch, starch syrups, and chemically modified wheat starch.
Author : William A Atwell
Publisher : Elsevier
ISBN 13 : 0128123664
Total Pages : 176 pages
Book Rating : 4.69/5 ( download)
Download or read book Wheat Flour written by William A Atwell and published by Elsevier. This book was released on 2016-09-28 with total page 176 pages. Available in PDF, EPUB and Kindle. Book 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 allergies and the quest for products with less fat and salt. Coverage of specific product applications and problem resolution, as well as basics about wheat and milling, make Wheat Flour a must-have for food industry professionals. Everyone from new product developers to technical sales personnel will find answers to their questions about wheat flour in this one-stop, practical ingredient handbook With this book, you will be able to: Quickly orient yourself and colleagues to the latest research on wheat flour Swiftly troubleshoot costly issues related to flour quality and food production Develop a range of consistent, superior products that include wheat flour
Author : DH Simmonds
Publisher : CSIRO PUBLISHING
ISBN 13 : 0643102876
Total Pages : 288 pages
Book Rating : 4.73/5 ( download)
Download or read book Wheat and Wheat Quality in Australia written by DH Simmonds and published by CSIRO PUBLISHING. This book was released on 1989-01-01 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: The relationship between grain morphology and chemistry and the practical realities of milling, flour yield, dough properties and baking behaviour, are stressed and explained. The quality requirements of flours intended for bread-baking, noodle-making and for other industrial purposes are listed and discussed.
Author : W. Bushuk
Publisher : Springer Science & Business Media
ISBN 13 : 1461526728
Total Pages : 252 pages
Book Rating : 4.28/5 ( download)
Download or read book Wheat written by W. Bushuk and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wheat provides over 20% of the calories for the world population of 5. 3 billion persons. It is widely grown in five of the six continents. It is a highly versatile food product in that it can be stored safely for long periods of time and transported in bulk over long distances. In relative terms, it is reasonably priced; over the past quarter century, the inflation-adjusted price of wheat has been declining. Modern milling and baking technology required for the transformation of wheat grain into consumable baked products is available or accessible in all countries of the world. For these reasons, and because Canada is one of world's leading wheat producing countries, it seemed appropriate to include a major symposium on wheat in the scientific and technical program of the 8th World Congress of Food Science and Technology held in Toronto, Canada during September 29-0ctober 4, 1992. In selecting the topics for the symposium on wheat, we attempted to cover a full range of subjects including economics and marketing, nutrition, grading, processing, constituent chemistry and functionality, biote- nology, and safety of genetically modified wheat varieties. The major focus was on common hard (bread) wheats; separate papers were devoted to the unique characteristics and technological properties of common soft (biscuit) and durum (pasta) wheats. Each paper was presented by an acknowledged international expert. This book provides a more permanent record of the papers presented at the symposium.
Author : Robert Stewart
Publisher :
ISBN 13 :
Total Pages : 48 pages
Book Rating : 4.59/5 ( download)
Download or read book The Milling Qualities of Wheat written by Robert Stewart and published by . This book was released on 1908 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Yeshajahu Pomeranz
Publisher :
ISBN 13 : 9780913250655
Total Pages : 514 pages
Book Rating : 4.51/5 ( download)
Download or read book Wheat written by Yeshajahu Pomeranz and published by . This book was released on 1988 with total page 514 pages. Available in PDF, EPUB and Kindle. Book excerpt: Origin, Production, and Utilization of Wheat. Criteria of Wheat Quality. Microscopic Structure of Wheat Grain. Chemical Composition of Kernel Structures. Proteins and Amino Acids. Wheat Carbohydrates. Lipids. Enzymes and Color. Wheat Flour Milling. Criteria of Flour Quality. Nutritional Quality of Wheat and Wheat Foods. Rheology and Chemistry of Dough. Compositions and Functionality of Wheat Flour Components. Soft Wheat Products. Flat Breads. Durum Wheat and Pasta Products.
