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Frozen and refrigerated doughs and batters
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ISBN: 0913250880 Year: 1995 Publisher: Saint-Paul American association of cereal chemists

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Batters (Food) --- Dough --- Frozen foods


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The farinograph handbook
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ISBN: 0128195711 0128195460 9780128195468 9780128195710 Year: 2022 Publisher: Oxford

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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.


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AlveoConsistograph handbook
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ISBN: 189112756X 0128104589 9780128104583 9781891127564 Year: 2008 Publisher: St. Paul, MN

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The Light Crust Doughboys are on the air
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ISBN: 1574414305 1433710234 1417514922 9781417514922 9781433710230 9781574411515 1574411519 1574411519 9781574414301 Year: 2002 Publisher: Denton, Tex. University of North Texas Press

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This is the story of the Light Crust Doughboys phenomenon, from their debut broadcast in 1930 to their contemporary live performances.


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Batters and breadings in food processing
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ISBN: 1891127713 0128104503 9780128104507 9781891127717 Year: 2011 Publisher: St. Paul, Minn. AACC International

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Selected Papers from the 8th International Conference of Biotechnologies, Present and Perspectives
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Year: 2022 Publisher: Basel MDPI Books

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The Special Issue reprint presents the latest developments in the food industry field, with a specific focus on the biotechnological processes that take place in various branches of the food industry, which have major implications in determining the overall quality of food products. This Special Issue capitalizes the experience of the authors in the latest advancements and future trends in biotechnologies from the food industry, applied engineering sciences, food product quality, food safety, environment protection, and equipment for the food industry.


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Effects of Plants' Ingredients on Dough and Final Product
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Year: 2022 Publisher: Basel MDPI - Multidisciplinary Digital Publishing Institute

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The Special Issue presents valuable information on the perspective of using cereals/pseudocereal grains, vegetable byproducts, or flour processed by applying various techniques in baked goods and pasta products. At the same time, this Special Issue reveals the experience of authors regarding the use of plants’ ingredients as a valuable strategy to improve the nutritional profile of food products, contributing to the reduction in nutrient deficiencies, or to make products for special nutrition such as low-sodium or gluten-free ones. The quality of the raw materials, the processing techniques, and the potential of certain vegetable byproducts from fruits or oilseeds represent key aspects for obtaining qualitatively enhanced food products. Furthermore, current approaches to diversify the range of bakery and pasta products which offer health benefits to consumers are also presented in this Special Issue.


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Selected Papers from the 8th International Conference of Biotechnologies, Present and Perspectives
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Year: 2022 Publisher: Basel MDPI Books

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The Special Issue reprint presents the latest developments in the food industry field, with a specific focus on the biotechnological processes that take place in various branches of the food industry, which have major implications in determining the overall quality of food products. This Special Issue capitalizes the experience of the authors in the latest advancements and future trends in biotechnologies from the food industry, applied engineering sciences, food product quality, food safety, environment protection, and equipment for the food industry.


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Effects of Plants' Ingredients on Dough and Final Product
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Year: 2022 Publisher: Basel MDPI - Multidisciplinary Digital Publishing Institute

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The Special Issue presents valuable information on the perspective of using cereals/pseudocereal grains, vegetable byproducts, or flour processed by applying various techniques in baked goods and pasta products. At the same time, this Special Issue reveals the experience of authors regarding the use of plants’ ingredients as a valuable strategy to improve the nutritional profile of food products, contributing to the reduction in nutrient deficiencies, or to make products for special nutrition such as low-sodium or gluten-free ones. The quality of the raw materials, the processing techniques, and the potential of certain vegetable byproducts from fruits or oilseeds represent key aspects for obtaining qualitatively enhanced food products. Furthermore, current approaches to diversify the range of bakery and pasta products which offer health benefits to consumers are also presented in this Special Issue.


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Rheology and Quality Research of Cereal-Based Food
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Year: 2021 Publisher: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute

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New trends in the cereal industry deal with the persistent need to develop new food goods tailored to consumer requirements and, in the near future, to the scarcity of food resources. Concepts of sustainable food production and food products as health and wellness promoters, the use of organic ingredients such as new ancient cereals to produce redesigned old staple foods, or the use of byproducts in designed food or feed formulations, in accordance with the bioeconomy and sustainability principles, are current topics that act as driving forces for innovation. The structure of cereal-based food products, especially in the case of gluten- or wheat-free foods, has proven to be a determinant for food appeal and strongly impacts consumer acceptance. It is well known that products with the same chemical composition can present very different structures, resulting in differently perceived texture and sensory properties and, therefore, rheology is an important tool for the food cereal industries. These are topics that act as driving forces for innovation and will be discussed in the present Special Issue.

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