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Characterization of Cereals and Flours
Edited by G. Kalentunc, K.J. Breslauer
Marcel Dekker
2003
620pp, illus ISBN 0824707346
£134.00
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This volume details the effect of manufacturing processes and storage conditions on the thermal,
mechanical, and structural properties of cereal flours and their products and covers the development
of databases and state diagrams to illustrate the framework and function of cereal flours before, during,
and after production. It examines the influence of moisture absorption, storage temperature, thermally
induced transitions during baking, and extrusion on flour and food texture, composition, and quality.
The authors further discuss methods to adjust processing parameters and formulations to optimize sensory
and textural properties of end products.
Table of Contents
THERMAL ANALYSIS
Calorimetry of Pre- and Postextruded Cereal Flours
Gönül Kaletunç and Kenneth J. Breslauer
Application of Thermal Analysis to Cookie, Cracker, and Pretzel Manufacturing
James Ievolella, Martha Wang, Louise Slade, and Harry Levine
Utilization of Thermal Properties for Understanding Baking and Staling Processes
Ann-Charlotte Eliasson
Plasticization Effect of Water on Carbohydrates in Relation to Crystallization
Yrjö Henrik Roos and Kirsi Jouppila
Construction of State Diagrams for Cereal Processing
Gönül Kaletunç
MECHANICAL PROPERTIES
Powder Characteristics of Preprocessed Cereal Flours
G. V. Barbosa-Cánovas and H. Yan
Rheological Properties of Biopolymers and Applications to Cereal Processing
Bruno Vergnes, Guy Della Valle, and Paul Colonna
Stress and Breakage in Formed Cereal Products Induced by Drying, Tempering, and Cooling
Betsy Willis and Martin Okos
Textural Characterization of Extruded Materials and Influence of Common Additives
Andrew C. Smith
Utilization of Rheological Properties in Product and Process Development
Victor T. Huang and Gönül Kaletunç
STRUCTURAL CHARACTERIZATION
Characterization of Macrostructures in Extruded Products
Ann H. Barrett
Understanding Microstructural Changes in Biopolymers Using Light and Electron Microscopy
Karin Autio and Marjatta Salmenkallio-Marttila
NMR Characterization of Cereal and Cereal Products
Brian Hills, Alex Grant, and Peter Belton
Phosphorescence Spectroscopy as a Probe of the Glassy State in Amorphous Solids
Richard D. Ludescher
Starch Properties and Functionalities
Lilia S. Collado and Harold Corke
Index
To find similar publications, click on a keyword below:
Marcel Dekker
: baking
: cereals
: food ingredients
: food science
: nutrition, human
: process engineering
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