Progress in Dough Processing CD-Rom

CD-ROM  Single user  ISBN 1891127373      £72.00

CD-ROM  Multi user  ISBN 1891127373      £165.00

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 Twelve papers, two which are previously unpublished, report the rheological, physicochemical, chemical, and microstructural changes of dough during processing and its computational fluid dynamics modeling.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