Author: Olaf Selmer RaskPublisher:
ISBN:
Category : Starch
Languages : en
Pages : 114
Book Description
A Viscosimetric Study of Wheat Starches
Author: Olaf Selmer RaskPublisher:
ISBN:
Category : Starch
Languages : en
Pages : 114
Book Description
Physico-chemical Studies of Wheat Starches ...
Author: Charles Edwin MangelsPublisher:
ISBN:
Category : Starch
Languages : en
Pages : 2001
Book Description
Wheat
Author: Hugh CornellPublisher: CRC Press
ISBN: 1000717623
Category : Science
Languages : en
Pages : 443
Book Description
"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.
Viscosity Studies on Wheat Starch
Author: Raymond Ernest CarlsonPublisher:
ISBN:
Category : Starch
Languages : en
Pages : 68
Book Description
A Study of the Properties of Wheat Starch with Reference to Flour ...
Author: Glenn Garnet NaudainPublisher:
ISBN:
Category : Bread
Languages : en
Pages : 58
Book Description
Characterization of Wheat Starch Through Rapid Visco Analyzer
Author: Wahaj MaqboolPublisher: LAP Lambert Academic Publishing
ISBN: 9783659645723
Category :
Languages : en
Pages : 124
Book Description
Starch is the main part of wheat grain and flour. With growing consumer interest for valuable foods, methods to estimate gelatinization and retrogradation actions of starches are main concern.As customer desire for purposeful foods to assess the starch gelatinization and retrogradation performance. Tools are widely used, such as the Rapid Visco Analyzer (RVA) to study the starch gelatinization and retrogradation program in the characteristics of the empirical research. The Rapid Visco Analyzer (RVA) is used in experimental study to analyze the starch properties during the process of gelatinization and retrogradation. RVA is an efficient tool used to study the sticky properties of starch. The use of RVA's in many foods is useful, because it requires complete analysis in 20 minutes or less, ease of operation of the machine, the versatility of the test, and the direct demonstration of starch. In all purpose flour RVA pasting properties measured and found to be similar to those measured by Brabender viscoamylograph.
Starch and Flour Quality
Author: Carl AlsbergA Study of the Properties of Wheat Starch with Reference to the Baking Qualities of Flour ...
Author: Glenn Garnet NaudainPublisher:
ISBN:
Category : Bread
Languages : en
Pages : 130
Book Description
Factors Affecting the Viscosity of Extrusion Cooked Wheat Starch
Author: William R. MasonPublisher:
ISBN:
Category : Extrusion process
Languages : en
Pages : 130
Book Description
Author: John Gordon Malloch