Author: Publisher:
ISBN:
Category : Wheat
Languages : en
Pages : 880
Book Description
Proceedings - National Conference on Wheat Utilization Research..
Author: First National Conference on Wheat Utilization Research
Author: United States. Agricultural Research ServicePublisher:
ISBN:
Category : Wheat
Languages : en
Pages : 152
Book Description
A Summary of Current Program and Preliminary Report of Progress
Author: Advances in Food Research
Author: Publisher: Academic Press
ISBN: 0080567614
Category : Technology & Engineering
Languages : en
Pages : 473
Book Description
Advances in Food Research
Bread Making
Author: Stanley P. CauvainPublisher: Elsevier
ISBN: 1855737124
Category : Technology & Engineering
Languages : en
Pages : 608
Book Description
There has been a wealth of recent research on the complex changes involved in bread making and how they influence the many traits consumers use to define quality. Bread making: improving quality sums up this key research and what it means for improved process control and a better, more consistent product.After an introductory review of bread making as a whole part one discusses wheat and flour quality. Chapter 3 summarises current research on the structure of wheat, providing the context for chapters on wheat proteins (chapters 5 and 6) and starch (chapter 7). There are also chapters on ways of measuring wheat and flour quality, and improving flour for bread making. Part two reviews dough formation and its impact on the structure and properties of bread. It includes chapters on the molecular structure of dough, foam formation and bread aeration together with discussion of the role of key ingredients such as water. A final group of chapters then discusses other aspects of quality such as improving taste and nutritional properties, as well as preventing moulds and mycotoxin contamination.With its distinguished editor and international team of contributors, Bread making: improving quality is a standard work both for industry and the research community.
Patent Practices of the Department of Agriculture
Author: United States. Congress. Senate. Committee on the Judiciary. Subcommittee on Patents, Trademarks, and CopyrightsPublisher:
ISBN:
Category : Patents and government-developed inventions
Languages : en
Pages : 182
Book Description
Gluten-Free Food Science and Technology
Author: Eimear GallagherPublisher: John Wiley & Sons
ISBN: 9781444316216
Category : Technology & Engineering
Languages : en
Pages : 256
Book Description
Coeliac disease (CD) and other allergic reactions/intolerances to gluten are on the rise, largely due to improved diagnostic procedures and changes in eating habits. The worldwide incidence of coeliac disease has been predicted to increase by a factor of ten over the next number of years, and this has resulted in a growing market for high quality gluten-free cereal products. However, the removal of gluten presents major problems for bakers. Currently, many gluten-free products on the market are of low quality and short shelf life, exhibiting poor mouthfeel and flavour. This challenge to the cereal technologist and baker alike has led to the search for alternatives to gluten in the manufacture of gluten-free bakery products. This volume provides an overview for the food industry of issues related to the increasing prevalence of coeliac disease and gluten intolerance. The properties of gluten are discussed in relation to its classification and important functional characteristics, and the nutritional value of gluten-free products is also addressed. The book examines the diversity of ingredients that can be used to replace gluten and how the ingredient combinations and subsequent rheological and manufacturing properties of a range of gluten-free products, e.g. doughs, breads, biscuits and beer may be manipulated. Recommendations are given regarding the most suitable ingredients for different gluten-free products. The book is directed at ingredient manufacturers, bakers, cereal scientists and coeliac associations and societies. It will also be of interest to academic food science departments for assisting with undergraduate studies and postgraduate research. The Author Dr Eimear Gallagher, Ashtown Food Research Centre, Teagasc - The Irish Agriculture and Food Development Authority, Dublin, Ireland Also available from Wiley-Blackwell Management of Food Allergens Edited by J. Coutts and R. Fielder ISBN 9781405167581 Bakery Manufacture and Quality - Water Control and Effects Second Edition S. Cauvain and L. Young ISBN 9781405176132 Whole Grains and Health Edited by L. Marquart et al ISBN 9780813807775
Cumulated Index Medicus
Author: Collected Papers of the Associate Committee on Grain Research
Author: National Research Council of Canada. Associate Committee on Grain ResearchPublisher:
ISBN:
Category :
Languages : en
Pages : 676
Book Description
Author: