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Progress in Dough Processing Single User CD-Rom
Unilever Research and Develpment
AACC Press
2003
CD-ROM ISBN 1891127373
£60.00
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Please note: In the UK, VAT is charged at 17.5%
on all CD-ROMs
This CD-Rom discloses part of the basic research done at Unilever in cereal science and bakery technology.
Twelve papers, two which are previously unpublished, report the rheological, physicochemical, chemical, and
microstructural changes of dough during processing and its computational fluid dynamics modeling. It shows
how some unconventional approaches led to interesting new insights and theories. Some of the manuscripts
will challenge the reader to pursue further research to corroborate the findings or confirm the hypotheses
presented.
This CD-Rom provides in all twelve articles, full-color figures, including enlarged figures when appropriate,
and twelve full-color, stunningly illustrative short movies of simulations and microscope videos.
Cereal scientists and bakery technologists will value the insight gained from this CD-ROM
System requirements: Windows 95, Windows 98, Windows 2000, Windows NT, or Windows XP
Table of Contents
Introduction: Progress in Dough Processing from Unilever Research and Development
Differential Scanning Calorimetric Study on the Effects of Frozen Storage on Gluten and Dough.
Effect of Storage Time and Temperature on Rheological and Microstructural Properties of Gluten
Factors Associated with Dough Stickiness as Sensed by Attenuated Total Reflectance Infrared Spectroscopy
Analysis of Dough Kneaders Using Numerical Flow Simulations
Quantitative Assessment of Gas Cell Development During the Proofing of Dough by Magnetic Resonance Imaging and Image Analysis
Long-Term Storage Effect in Frozen Dough by Spectroscopy and Microscopy
Osmotic Properties of Gluten
Integrated Sensory Response (ISR) Modeling: A New Methodology to Understand and Predict Sensory Attributes in Terms of Physical Properties
Impact of Industrial Dough Processing on Structure: A Rheology, Nuclear Magnetic Resonance and Electron Microscopy Study
Detection and Identification of Arabinoxylans Within Bread Dough System
Influence of Xylanase-Containing Preparations on Bread Dough Properties
NOTE: Large and Fast Deformations Crucial for the Rheology of Proofing Dough
To find similar publications, click on a keyword below:
American Association of Cereal Chemists
: CD-ROMs
: analytical methods
: baking
: cereals
: food science
: technology
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