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Author: H. Faridi Publisher: Springer Science & Business Media ISBN: 1461308615 Category : Technology & Engineering Languages : en Pages : 609
Book Description
Cereal chemists are interested in rheology because the dough undergoes some type of deformation in every phase of the conversion of flour into baked products. During mixing, dough is subjected to extreme deformations, many that exceed the rupture limit; during fermentation, the deformations are much smaller and therefore exhibit a different set of rheological properties; during sheeting and molding, deformations are at an intermediate level; and, finally, during proofing and baking, the dough is subjected to a range of deformations at varying temperatures. Accordingly, the application of rheological concepts to explain the behavior of dough seems a natural requirement of research on the interrelationships among flour constituents, added ingredients, process parameters, and the required characteristics of the final baked product. At any moment in the baking process, the rheological behavior, that is, the nature of the deformation, exhibited by a specific dough derives from the applied stress and how long the stress is maintained. The resulting deformation may be simple, such as pure viscous flow or elastic deformation, and therefore easy to define precisely. Moreover, under some conditions of stress and time (i. e. , shear rate), doughs behave as ideal materials and their behavior follows theory derived from fundamental concepts. Under usual conditions encountered in baking, however, the rheological behavior is far from ideal; shear rates vary widely and sample size and dimensions are ill-defined.
Author: H. Faridi Publisher: Springer Science & Business Media ISBN: 1461308615 Category : Technology & Engineering Languages : en Pages : 609
Book Description
Cereal chemists are interested in rheology because the dough undergoes some type of deformation in every phase of the conversion of flour into baked products. During mixing, dough is subjected to extreme deformations, many that exceed the rupture limit; during fermentation, the deformations are much smaller and therefore exhibit a different set of rheological properties; during sheeting and molding, deformations are at an intermediate level; and, finally, during proofing and baking, the dough is subjected to a range of deformations at varying temperatures. Accordingly, the application of rheological concepts to explain the behavior of dough seems a natural requirement of research on the interrelationships among flour constituents, added ingredients, process parameters, and the required characteristics of the final baked product. At any moment in the baking process, the rheological behavior, that is, the nature of the deformation, exhibited by a specific dough derives from the applied stress and how long the stress is maintained. The resulting deformation may be simple, such as pure viscous flow or elastic deformation, and therefore easy to define precisely. Moreover, under some conditions of stress and time (i. e. , shear rate), doughs behave as ideal materials and their behavior follows theory derived from fundamental concepts. Under usual conditions encountered in baking, however, the rheological behavior is far from ideal; shear rates vary widely and sample size and dimensions are ill-defined.
Author: Arnaud Dubat Publisher: Academic Press ISBN: 0128104309 Category : Technology & Engineering Languages : en Pages : 126
Book Description
Publishing high-quality food production applications handbooks is a hallmark of AACCI PRESS and Mixolab: A New Approach to Rheology is no exception. Increasing consumer demand for quality foods with superior nutritional value makes innovative tools like the Mixolab of increasing interest to food developers and producers. Operators, breeders, millers, researchers, product developers, formulators, and bakers will find answers to their questions, along with guidelines for maximizing the use of the Mixolab for a wide range of applications. Gaining a better understanding of the instrument's capabilities will assist in discovery of novel uses by both research and production professionals. Key Features: Technical description of the Mixolab and comparison with existing devices Coverage of durum wheat, rice, corn, buckwheat, and other cereals Specific focus on gluten, starch, ingredients, and enzymes Influence of sugar, fats, and salt on dough rheology International comparisons of HACCP experiences Table of uses for specific carbohydrates Descriptions of improved laboratory techniques Wheat testing for breeders An Essential Reference For: Additive manufacturers Bakers Breeders Enzyme manufacturers Millers Quality control laboratories Research laboratories Research and development centers Storage elevators Students Universities Yeast producers
Author: Elke K Arendt Publisher: Elsevier ISBN: 0857098926 Category : Technology & Engineering Languages : en Pages : 519
Book Description
Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products.The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition (including carbohydrate and protein content), processing and applications in food and beverage products.Cereal grains for the food and beverage industries is an essential reference for academic researchers interested in the area of cereal grains and products. It is also an invaluable reference for professionals in the food and beverage industry working with cereal products, including ingredient manufacturers, food technologists, nutritionists, as well as policy-makers and health care professionals. - A comprehensive overview of all of the important cereal and pseudo-cereal species - Chapters review each of the following species: Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet, Teff, Buckwheat, Quinoa and Amaranth - Reviews grain structure, chemical composition, processing and applications in food and beverage products for each of the considered grains
Author: Lena Susan Halabi Publisher: ISBN: Category : Languages : en Pages : 127
Book Description
Ranking wheat flour quality by class or grade does not reveal functional quality attributes relevant to the end user. This has resulted in a continuous effort to find more effective ways to measure quality across the wheat value chain. In line with these efforts, a novel rheology instrument, the CORE, was introduced as a simple and rapid quality test for gluten. The instrument applies a biaxial compression force followed by a free recovery, to measure the elastic behavior of gluten samples. Although designed for gluten, the instrument exhibits potential to reveal valuable data using dough as a more realistic test material. The CORE was optimized for dough, resulting in new test parameters where dough is compressed at 1 Newton (N) for 5 seconds, followed by a 55-second free recovery. To gain a deeper understanding of its characterization abilities, this test was applied on three large sample sets of flour. It showed a wide range of degrees of elasticity (DE) across different wheat classes and within two sets of Hard Red Winter (HRW) wheat. In addition, the test revealed a new measureable material property, firmness, represented by a sample's resistance to the applied compression force (RC). This new value was strongly negatively correlated with DE, at r2=0.89, indicating that samples which are highly elastic are also difficult to compress. Values for DE and RC showed inconsistent correlations with some physicochemical data, but strong agreement with rheological data of the farinograph and alveograph, where multivariate correlations exceeded 0.80. The CORE was capable of detecting a significant increase in DE and RC upon treatment of flour with dough-enhancing enzyme transglutaminase. However, the enzyme's effect varied among cultivars. Similarly, the CORE was successful in detecting improved elasticity upon blending strong flour with weaker flour. Yet, the extent of elasticity imparted by the donor flour was cultivar-specific, and not mathematically predictable.
Author: Melania Arrieta-Martinez Publisher: ISBN: Category : Languages : en Pages :
Book Description
The rheological properties of two waxy and two normal wheat flours were investigated and the observed differences between them were explained by biochemical analysis. Protein analysis showed that waxy flour had lower polymeric to monomeric ratio (0.70 and 0.58 for waxy flour compared to 0.75 and 0.76 for normal flour) and higher gliadin content in waxy wheat dough (43.9 and 47.3 for waxy wheat dough compared to 41.0 and 41.7 for normal wheat dough). Waxy flour had high amounts of insoluble (IPP) and unextractable (UPP) polymeric protein despite the poor dough forming properties of the waxy flours, contrary to previous correlations made between IPP, UPP and dough strength. Gluten index determination showed a clear difference between waxy and normal flour; there was no gluten aggregation when the waxy samples were tested. The determination of gluten index done on a variety of water washed flour samples indicated that the water-extractable fraction may contain compounds that affect gluten aggregation. HPLC analysis coupled with arabinose/xylose ratio and viscosity determination of the water extractable portion of the flour indicated that water extractable arabinoxylans (WEAX) in waxy wheat flour were different in composition and conformation. Further research is needed to determine if they could be responsible for the lack of gluten aggregation in waxy flour.
Author: H. Faridi
Author: H. Faridi
Author: Theofanis Georgopoulos
Author: Arnaud Dubat
Author: Howard Hao Zheng
Author: Elke K Arendt
Author: Hamed Faridi
Author: Lena Susan Halabi
Author: Danilo Tomines Campos
Author: International Organization for Standardization
Author: Melania Arrieta-Martinez