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Wheat Flour

Author: William A Atwell
Publisher: Elsevier
ISBN: 0128123664
Size: 26.49 MB
Format: PDF, Docs
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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, including wheat crops, milling, the composition of commercial flour, nutrition, wheat and flour testing, production issues, quality specifications, and products derived from hard, soft, and durum wheats. Like other books in AACCI's Ingredient Handbook series, Wheat Flour, Second Edition offers expert information currently unavailable in a single source and presents it in straightforward language. This book is among the fastest, easiest references for a variety of food industry professionals, including product developers, quality assurance staff, purchasing agents, production personnel, plant managers and supervisors, teachers and students, suppliers, technical sales representatives, engineers, microbiologists, food scientists, and nutritionists. Wheat Flour, Second Edition features clearly written text filled with many easy-to-use tables and illustrations. Concise troubleshooting guides help those dealing with product quality or production issues. And for quick reference, definitions of key terms appear in the margins of pages throughout the text and are compiled in the book’s extensive glossary. This new edition incorporates the latest technical information on wheat flour, representing the many recent changes in technology and research since the first edition was produced in 2001. Also new feature of this edition is that the book considers key nutritional questions that were not as important to the public when the first edition was produced, such as health conditions involving gluten and wheat allergies and the quest for products with less fat and salt. Coverage of specific product applications and problem resolution, as well as basics about wheat and milling, make Wheat Flour a must-have for food industry professionals. Everyone from new product developers to technical sales personnel will find answers to their questions about wheat flour in this one-stop, practical ingredient handbook With this book, you will be able to: Quickly orient yourself and colleagues to the latest research on wheat flour Swiftly troubleshoot costly issues related to flour quality and food production Develop a range of consistent, superior products that include wheat flour

Alveoconsistograph Handbook

Author: Michel Dubois
Publisher: Elsevier
ISBN: 0128104589
Size: 48.10 MB
Format: PDF, Kindle
View: 3934
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The AlveoConsistograph helps you to classify, control, and select wheat and flour and optimize their blending for specific rheological properties. It measures the effects of improvers, ingredients, and other additives resulting in better control of dough on the production line and more consistent end-product quality. The AlveoConsistograph Handbook, Second Edition provides an understanding of the technical data generated by the instrument and gives timely application examples. It explains the workings of the Chopin Consistograph and provides a deep insight into its coupling with the Chopin Alveograph. This is the first revision of this resource in 20 years and it explains major modifications and improvements of the Alveograph through new and completely revised chapters. A new chapter on the Consistograph, the component that is used to determine the water absorption capacity of flour, includes test procedures, applications, differences from other devices, maintenance, and troubleshooting. Another new chapter discusses the debate surrounding the testing of samples, using either constant water content or constant consistency methods. This chapter gives useful insight into the adapted hydrated Alveograph protocol and its benefits for users of flour that will be part of formulations where gluten quality and performance is crucial. It covers the controversial subject in depth, the technical basis for the development of the debate, and compares the use of both methods on the same wheat. In addition to wheat flour, the book provides guidance for using the Alveograph on additional products like durum wheat semolina or durum pasta. All chapters have been re-written to include the latest practices and will help users gain a better understanding of how this important technology is used in today’s food labs. This large format, easy-to-read handbook includes two helpful appendixes: The first lists the main alveograph parts and the second lists selected references concerning the alveograph. The Alveoconsistograph Handbook will provide every user, all along the cereal chain, with up-to-date information helping them to get the most out of their daily use of this important technology. It will be especially useful for food scientists in the baking industry, quality control laboratories, suppliers of enzymes and additives, breeders, grain scientists involved with grain storage, as well as grain exporters. Topics Covered Include: Description of different alveograph types Theory of the alveograph Description of the alveograph procedure Modification of the alveograph procedure Interpretation of the alveograph results Factors influencing the alveograph Alveograph calibration Description of the consistograph Adapted hydration method for the alveograph Troubleshooting