The Farinograph Handbook

The Farinograph Handbook
Author: Jayne E. Bock
Publisher: Elsevier
Total Pages: 272
Release: 2022-05-07
Genre: Technology & Engineering
ISBN: 0128195711
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The Farinograph Handbook: Advances in Technology, Science and Applications, Fourth Edition, highlights the instrument’s changes over the last three decades. This book outlines how different farinograph models work, how to properly run a standard test and interpret the results, and the standard and unconventional applications for the instrument. This fourth edition will familiarize readers with the farinograph instrument’s principles of operation and factors that affect its operation. This edition also contains new research on dough rheology, the use of results for process control in traditional bakery applications, and information on instrument maintenance and calibration. This handbook is ideal for dough rheologists, cereal scientists, food (specifically, bread) scientists, millers, grain developers, academics, researchers and students. Acts as an authoritative source for information regarding the farinograph and its use Provides full coverage of the principles governing the instrument, its operation and application of results Contains a troubleshooting section which addresses common issues encountered with the instrument Covers information on potential sources of error and how to avoid or control them Equips the reader to determine when an instrument requires maintenance and/or repair

The Farinograph Handbook

The Farinograph Handbook
Author: American Association of Cereal Chemists
Publisher:
Total Pages: 160
Release: 1960
Genre: Dough
ISBN:
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The Farinograph Handbook

The Farinograph Handbook
Author: Bert L. D'Appolonia
Publisher: Amer Assn of Cereal Chemists
Total Pages: 64
Release: 1984-01-01
Genre: Technology & Engineering
ISBN: 9780913250372
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Theoretical aspects of the farinograph. Types of farinograph curves and factors affecting them. Physical factors influencing farinograms. Interpretation of the farinogram. Special uses and techniques of the farinograph. Dough rheology and the farinography. Precaution. modifications and new developments with the farinograph.

The ICC Handbook of Cereals, Flour, Dough & Product Testing

The ICC Handbook of Cereals, Flour, Dough & Product Testing
Author: Stanley P. Cauvain
Publisher: DEStech Publications, Inc
Total Pages: 511
Release: 2009
Genre: Reference
ISBN: 1932078991
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Presents an introduction to the techniques and information required for the testing and analysis of cereals throughout the entire grain chain, from breeding through harvesting and storage to processing and the manufacture of cereal-based food products.

Food Process Design and Evaluation

Food Process Design and Evaluation
Author: Rakesh K. Singh
Publisher: Routledge
Total Pages: 268
Release: 2019-03-04
Genre: Technology & Engineering
ISBN: 1351447599
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This book provides detailed illustrated reports on important recent advances in processing of foods including separation, mixing, preservation, and extrusion. The authors are specialists in food processing from North America and Europe. The reports were originally presented at the Conference of Food Engineering sponsored by the American Institute of Chemical Engineers in 1992 and 1993; they were selected, rewritten and updated for this book.

ICC Handbook of 21st Century Cereal Science and Technology

ICC Handbook of 21st Century Cereal Science and Technology
Author: Peter R. Shewry
Publisher: Elsevier
Total Pages: 435
Release: 2023-06-30
Genre: Technology & Engineering
ISBN: 0323952968
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ICC Handbook of 21st Century Cereal Science and Technology highlights the importance of cereals, presenting insights into the foundational structure of cereal grains, including potential contamination factors that can negatively impact cereal and grain yield. Focusing on the eight major cereal crops – wheat, maize, rice, barley, sorghum and millets, oats, rye and pseudocereals, this is the only available reference to provide standardized coverage for detailed comparison. Written by a global team of expert editors and contributors, the book provides practical insights into the utilization of cereals, grains and safety assessments. This International Association for Cereal Science and Technology endorsed volume continues their commitment to international cooperation through the dissemination of knowledge, conducting research and developing standard methods. Provides standardized insights into cereals, their grains, profiles and uses Includes the 8 most utilized cereals including pseudocereals Promotes understanding of the real-world use options of cereals

Handbook of Bakery and Confectionery

Handbook of Bakery and Confectionery
Author: S.M.D. Mathuravalli
Publisher: CRC Press
Total Pages: 164
Release: 2021-11-18
Genre: Technology & Engineering
ISBN: 1000486060
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Bakery products, due to great nutrient value and affordability, are an element of huge consumption. Due to the rapidly increasing population, the rising foreign influence, the emergence of a working population and the changing eating habits of people, they have gained popularity among people, causing significantly to the growth trajectory of the bakery industry. The Handbook of Bakery and Confectionery delineates a theoretical and practical knowledge on bakery and confectionery. Chapter 1-21: This part deals with basic concepts in baking and includes chapters on all bakery ingredients and their functions, bakery products in the baking industry. Chapter 22-23: This section provides an affluent information about production of various chocolates and toffees. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.