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The Farinograph Handbook

The Farinograph Handbook
  • Author : American Association of Cereal Chemists. Physical Testing Methods Committee
  • Publsiher : Anonim
  • Release : 14 April 1972
  • ISBN : 0987654321
  • Pages : 71 pages
  • Rating : 4/5 from 21 ratings
GET THIS BOOKThe Farinograph Handbook

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The Farinograph Handbook

The Farinograph Handbook
  • Author : Bert L. D'Appolonia,Wallace H. Kunerth
  • Publisher : Amer Assn of Cereal Chemists
  • Release : 01 January 1984
GET THIS BOOKThe Farinograph Handbook

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 Farinograph Handbook

The Farinograph Handbook
  • Author : Jayne Bock,Clyde Don
  • Publisher : Woodhead Publishing and AACC International Press
  • Release : 15 January 2020
GET THIS BOOKThe Farinograph Handbook

Intended for all Farinograph users, The Farinograph Handbook, Fourth Edition highlights the instrument's changes over the last three decades and since the third edition was published by the AACCI in 1984. 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 the factors that affect its operation. This edition



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

The ICC Handbook of Cereals, Flour, Dough & Product Testing
  • Author : Stanley P. Cauvain,Linda S. Young
  • Publisher : DEStech Publications, Inc
  • Release : 14 April 2021
GET THIS BOOKThe ICC Handbook of Cereals, Flour, Dough & Product Testing

This volume is a comprehensive 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. The book describes testing protocols in detail, offering many practical pointers for testing in fields, food plants, and in stores. It shows how data from the tests are acquired, interpreted, and linked to a range of global testing standards. The book



Wheat Flour

Wheat Flour
  • Author : William A Atwell,Sean Finnie
  • Publisher : Elsevier
  • Release : 28 September 2016
GET THIS BOOKWheat Flour

Wheat flour is a key ingredient in many food creations, from baked goods to breakfast cereals to various pastas and noodles. And while it may seem like a simple ingredient to some, the quality, composition, milling, and other aspects of wheat flour will make a big difference in the final product—as well as its success (or failure) in the market. Wheat Flour, Second Edition breaks down this important ingredient from a range of perspectives important to the food industry,



Confectionery and Chocolate Engineering

Confectionery and Chocolate Engineering
  • Author : Ferenc A. Mohos
  • Publisher : John Wiley & Sons
  • Release : 02 December 2016
GET THIS BOOKConfectionery and Chocolate Engineering

Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles. Confectionery and Chocolate Engineering: Principles and Applications, Second edition, adds to information presented in the first edition on essential topics such as food safety, quality assurance, sweets for special nutritional purposes, artizan chocolate, and confectioneries. In addition, information is


Handbooks and Tables in Science and Technology

Handbooks and Tables in Science and Technology
  • Author : Russell H. Powell
  • Publisher : Greenwood
  • Release : 14 April 1983
GET THIS BOOKHandbooks and Tables in Science and Technology

The eagerly awaited third edition of this important resource provides a listing of over 3,600 scientific and technical handbooks in the hard sciences with over 650 new to this edition. All entries have complete bibliographic citations and most offer brief annotations that describe the content. Serving as both a research and collection development tool, Handbooks and Tables in Science and Technology, was created for users in science and engineering libraries, special and academic libraries, and public libraries with large sci-tech collections. Copyright ©


Food and Nutrition Information Guide

Food and Nutrition Information Guide
  • Author : Paula Szilard
  • Publisher : Libraries Unltd Incorporated
  • Release : 14 April 1987
GET THIS BOOKFood and Nutrition Information Guide

English-language reference sources on human nutrition, dietetics, food science and technology, and related subjects, e.g., food service. Materials older than 10 years and works on animal nutrition are included only if useful in the area of human nutrition. Contains 936 references. Author/title, subject indexes.


Mixolab

Mixolab
  • Author : Arnaud Dubat
  • Publisher : Academic Press
  • Release : 27 April 2016
GET THIS BOOKMixolab

Publishing high-quality food production applications handbooks is a hallmark of AACCI PRESS and Mixolab: A New Approach to Rheology is no exception. Increasing consumer demand for quality foods with superior nutritional value makes innovative tools like the Mixolab of increasing interest to food developers and producers. Operators, breeders, millers, researchers, product developers, formulators, and bakers will find answers to their questions, along with guidelines for maximizing the use of the Mixolab for a wide range of applications. Gaining a better


Cereal Grains

Cereal Grains
  • Author : Sergio O. Serna-Saldivar
  • Publisher : CRC Press
  • Release : 30 April 2012
GET THIS BOOKCereal Grains

Emphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, Cereal Grains: Laboratory Reference and Procedures Manual is a practical laboratory manual complementing the author’s text, Cereal Grains: Properties, Processing, and Nutritional Attributes. Organized so that readers progressively learn and apply the theoretical knowledge described in the parent book, the manual covers a range of essential topics, including: Main quality control measurements used to determine physical, morphological, chemical-nutritional, and sensory properties of cereal



Approved Methods of the American Association of Cereal Chemists

Approved Methods of the American Association of Cereal Chemists
  • Author : American Association of Cereal Chemists. Approved Methods Committee
  • Publisher : Amer Assn of Cereal Chemists
  • Release : 14 April 2021
GET THIS BOOKApproved Methods of the American Association of Cereal Chemists

New methods have been added to the 10th Edition. The 10th Edition provides scientists working with grain-based ingredients the most up-to-date techniques and the highest level of analytical results. The 10th Edition also removes obsolete methods that are no longer in common use or for which equipment is no longer available.A concise and clearly written Objective has been added to every method in the 10th Edition, helping food scientists easily identify methods most appropriate for their specific applications.The 10