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
Presents an 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.
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.
The AlveoConsistograph helps you to classify, control, and select wheat and flour and to optimize their blending for specific rheological properties. It measures the effects of improvers, ingredients, and other additives, resulting in better control of dough on the production line and more consistent end-product quality. The AlveoConsistograph Handbook, Second Edition provides an understanding of the technical data generated by the instrument and gives timely application examples. It explains the workings of the Chopin Consistograph and provides deep insight into its coupling with the Chopin Alveograph. As the first revision of this resource in 20 years, this new edition explains major modifications and improvements of the alveograph through new and completely revised chapters. A new chapter on the Consistograph, the component used to determine the water absorption capacity of flour, includes test procedures, applications, differences from other devices, maintenance, and troubleshooting. Another new chapter discusses the debate surrounding the testing of samples using either constant water content or constant consistency methods. This chapter gives useful insight into the adapted hydrated alveograph protocol and its benefits for users of flour that will be part of formulations when gluten quality and performance is crucial. It covers the controversial subject in depth, along with the technical basis for the development of the debate, and compares the uses of both methods on the same wheat. In addition to wheat flour, the book provides guidance for using the alveograph on additional products, such as durum wheat semolina and durum pasta. All the chapters have been rewritten to include the latest practices and will help users gain a better understanding of how this important technology is used in today’s food labs. This large-format, easy-to-read handbook includes two helpful appendixes: The first lists the main parts of the alveograph, and the second lists selected references concerning the alveograph. The AlveoConsistograph Handbook will provide users all along the cereal chain with up-to-date information that helps them to get the most out of their daily use of this important technology. The book will be especially useful for food scientists in the baking industry, quality control laboratories, suppliers of enzymes and additives, breeders, grain scientists involved with grain storage, and grain exporters Description of different types of alveographs Theory of the alveograph Description of the alveograph procedure Modification of the alveograph procedure Interpretation of alveograph results Factors influencing the alveograph Alveograph calibration Description of the consistograph Adapted hydration method for the alveograph Troubleshooting
As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system. As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system. Features Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations.
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 Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-depth discussion on the modification of sourdough processes in the production of common bakery products, as well as the microbiological principles, fermentation pathways, product formulations, and technological methodologies relating to these procedures. This unique reference examines statistical market trends for fermented cereal, yeast, and natural and sourdough products. It pinpoints areas of potential for products and foods using fermentation science and analyzes the application of starters in the production of specific products.
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.
ICC Handbook of 21st Century Cereal Science and Technology highlights the importance of cereals, presenting insights into the foundational structure of cereal grains, including potential contamination factors that can negatively impact cereal and grain yield. Focusing on the eight major cereal crops – wheat, maize, rice, barley, sorghum and millets, oats, rye and pseudocereals, this is the only available reference to provide standardized coverage for detailed comparison. Written by a global team of expert editors and contributors, the book provides practical insights into the utilization of cereals, grains and safety assessments. This International Association for Cereal Science and Technology endorsed volume continues their commitment to international cooperation through the dissemination of knowledge, conducting research and developing standard methods. - Provides standardized insights into cereals, their grains, profiles and uses - Includes the 8 most utilized cereals including pseudocereals - Promotes understanding of the real-world use options of cereals
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
