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
Viscosity Studies on Wheat Starch
Author: Raymond Ernest CarlsonPublisher:
ISBN:
Category : Starch
Languages : en
Pages : 68
Book Description
A Viscosimetric Study of Wheat Starches
Author: O. S. RaskWheat Studies of the Food Research Institute
Author: Stanford University. Food Research InstitutePublisher:
ISBN:
Category : Wheat
Languages : en
Pages : 424
Book Description
Technical Note
Author: Wheat
Author: Hugh CornellPublisher: CRC Press
ISBN: 1000725448
Category : Technology & Engineering
Languages : en
Pages : 446
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.
The Role of Starch in Bread Staling
Author: William Findley GeddesPublisher:
ISBN:
Category : Bread
Languages : en
Pages : 132
Book Description
Author: 
Author: