The Rheological Properties of Non-yeasted and Yeasted Wheat Flour Doughs PDF Download

Author: Marcus Newberry
Publisher:
ISBN:
Category : Dough
Languages : en
Pages : 176

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Author: H. Faridi
Publisher: Springer Science & Business Media
ISBN: 1461308615
Category : Technology & Engineering
Languages : en
Pages : 609

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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: Stanley P. Cauvain
Publisher: Springer Science & Business Media
ISBN: 1475766874
Category : Technology & Engineering
Languages : en
Pages : 371

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Book Description
Not another book on breadmaking! A forgiveable reaction given the length of time over which bread has been made and the number of texts which have been written about the subject. To study breadmaking is to realize that, like many other food processes, it is constantly changing as processing methodologies become increasingly more sophisticated, yet at the same time we realize that we are dealing with a food stuff, the forms of which are very traditional. We can, for example, look at ancient illustrations of breads in manuscripts and paintings and recognize prod ucts which we still make today. This contrast of ancient and modern embodied in a single processed foodstuff is part of what makes bread such a unique subject for study. We cannot, for example, say the same for a can of baked beans! Another aspect of the uniqueness of breadmaking lies in the requirement for a thorough understanding of the link between raw materials and processing meth ods in order to make an edible product. This is mainly true because of the special properties of wheat proteins, aspects of which are explored in most of the chapters of this book. Wheat is a product of the natural environment, and while breeding and farming practices can modify aspects of wheat quality, we millers and bakers still have to respond to the strong influences of the environment.

Author: Jasim Ahmed
Publisher: Woodhead Publishing
ISBN: 0128239840
Category : Technology & Engineering
Languages : en
Pages : 786

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Book Description
Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance. This second edition provides coverage of new rheological measurement techniques, including ultrasonic measurements of rheological properties of food and NMR approach, and precision in data handling, including coverage of mathematical modeling of rheological properties. As the range of food products has also broadened as a result of consumer demands and preference, this second edition includes a series of new chapters on dairy and plant-based foods. The amalgamation between food texture and sensory attributes will also be addressed. In addition, coverage of the correlation between rheological behavior and modeling of the fluid in a human stomach and food digestion will be assessed. A special focus has given on rheology of gel systems, including, food hydrogels, bigel and organogels. Written for food scientists, food technologists, sensory scientists, and others working in academia and industry, Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition will be a welcomed and updated reference. - Considers the impact of artificial intelligence and machine vision on rheological characterization and process control - Presents ultrasonic measurements of rheological properties of food and NMR approach, and precision in data handling - Covers thermodynamic approach of rheology and interfacial rheology - Explains various gel systems rheology, including bogels and organogo gels

Author: Peter R. Shewry
Publisher: Royal Society of Chemistry
ISBN: 9780854048656
Category : Cooking
Languages : en
Pages : 576

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Book Description
Annotation Some 120 papers continue the centuries-long research into gluten proteins, that component of wheat that confers unique visco-elastic properties to doughs and so allows the grain to be made into bread, pasta, noodles, and other human food. They cover genetics and quality correlations; biotechnology; analyzing, purifying, and characterizing gluten proteins; disulfide bonds and redox reactions; improvers and enzymic modification; quality testing; non-food uses; viscoelastisity, rheology, and mixing; gluten protein synthesis during grain development and effects of nutrition and environment; and non-gluten components. Distributed in the US by Springer-Verlag. Annotation c. Book News, Inc., Portland, OR (booknews.com).

Author: Hamed Faridi
Publisher:
ISBN:
Category : Baking
Languages : en
Pages : 206

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Author: Kwaku Addo
Publisher:
ISBN:
Category : Dough
Languages : en
Pages : 280

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Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 0128231912
Category : Technology & Engineering
Languages : en
Pages : 487

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Book Description
Trends in Wheat and Bread Making provides a comprehensive look at the state-of-the-art in bread making from ingredient to shelf-life, with a focus on the impact of processing on the nutritional value and consumer acceptability of this global staple. The book also includes chapters on new breads and bakery products fortified with plant-processing-by-products and/or natural antioxidants, and explores efforts to improve biotechnological processes and fermentation for bread making. It is an excellent resource for researchers, industry professionals and enterprises hoping to produce enhanced bread products through processing-related nutritional and quality improvements. - Addresses gluten free products, organic farming and production techniques, enzymatic and biotechnological techniques, fortification of breads with plant by-products, and phenol-rich substrates - Fills the gap in current resources, focusing on the application of new technologies for processing practices - Provides a guide to industrial and commercialized applications of innovative breadmaking

Author: C.O. Mohan
Publisher: CRC Press
ISBN: 1351869620
Category : Science
Languages : en
Pages : 440

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Book Description
This new book, Food Process Engineering and Quality Assurance, provides an abundance of valuable new research and studies in novel technologies used in food processing and quality assurance issues of food. The 750-page book gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. The food process related application of engineering technology involves interdisciplinary teamwork, which, in addition to the expertise of interdisciplinary engineers, draws on that of food technologists, microbiologists, chemists, mechanical engineers, biochemists, geneticists, and others. The processes and methods described in the book are applicable to many areas of the food industry, including drying, milling, extrusion, refrigeration, heat and mass transfer, membrane-based separation, concentration, centrifugation, fluid flow and blending, powder and bulk-solids mixing, pneumatic conveying, and process modeling, monitoring, and control. Food process engineering know-how can be credited with improving the conversion of raw foodstuffs into safe consumer products of the highest possible quality. This book looks at advanced materials and techniques used for, among other things, chemical and heat sterilization, advanced packaging, and monitoring and control, which are essential to the highly automated facilities for the high-throughput production of safe food products. With contributions from prominent scientists from around the world, this volume provides an abundance of valuable new research and studies on novel technologies used in food processing and quality assurance issues. It gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. Special emphasis is given to the processing of fish, candelilla, dairy, and bakery products. Rapid detection of pathogens and toxins and application of nanotechnology in ensuring food safety are also emphasized. Key features: • Presents recent research development with applications • Discusses new technology and processes in food process engineering • Provides several chapters on candelilla (which is frequently used as a food additive but can also be used in cosmetics, drugs, etc.), covering its characteristics, common uses, geographical distribution, and more

Author: J D Schofield
Publisher: Elsevier
ISBN: 1845698479
Category : Technology & Engineering
Languages : en
Pages : 392

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Book Description
Understanding the structural, compositional and physicochemical properties of the wheat used in bread, biscuits, pasta and other consumer products is important. This book brings together international experts to provide an overview of the progress made to date and also to give an insight into the new approaches that can be used to solve outstanding problems. It covers progress in areas including: what grain structure; structural features of the gluten proteins; structual-functionality relationships of wheat protein; lipid-binding proteins; rheology of dough systems; and the importance of non-starch polysaccharides.