Dough Rheology and Baked Product Texture

Dough Rheology and Baked Product Texture
Title Dough Rheology and Baked Product Texture PDF eBook
Author H. Faridi
Publisher Springer Science & Business Media
Pages 609
Release 2012-12-06
Genre Technology & Engineering
ISBN 1461308615

Download Dough Rheology and Baked Product Texture Book in PDF, Epub and Kindle

Cereal chemists are interested in rheology because the dough undergoes some type of deformation in every phase of the conversion of flour into baked products. During mixing, dough is subjected to extreme deformations, many that exceed the rupture limit; during fermentation, the deformations are much smaller and therefore exhibit a different set of rheological properties; during sheeting and molding, deformations are at an intermediate level; and, finally, during proofing and baking, the dough is subjected to a range of deformations at varying temperatures. Accordingly, the application of rheological concepts to explain the behavior of dough seems a natural requirement of research on the interrelationships among flour constituents, added ingredients, process parameters, and the required characteristics of the final baked product. At any moment in the baking process, the rheological behavior, that is, the nature of the deformation, exhibited by a specific dough derives from the applied stress and how long the stress is maintained. The resulting deformation may be simple, such as pure viscous flow or elastic deformation, and therefore easy to define precisely. Moreover, under some conditions of stress and time (i. e. , shear rate), doughs behave as ideal materials and their behavior follows theory derived from fundamental concepts. Under usual conditions encountered in baking, however, the rheological behavior is far from ideal; shear rates vary widely and sample size and dimensions are ill-defined.

Handbook of Food Engineering

Handbook of Food Engineering
Title Handbook of Food Engineering PDF eBook
Author Dennis R. Heldman
Publisher CRC Press
Pages 1231
Release 2018-12-19
Genre Science
ISBN 0429831579

Download Handbook of Food Engineering Book in PDF, Epub and Kindle

As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system. As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system. Features Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations.

Phase Transitions in Foods

Phase Transitions in Foods
Title Phase Transitions in Foods PDF eBook
Author Yrjo H Roos
Publisher Academic Press
Pages 381
Release 2015-10-05
Genre Technology & Engineering
ISBN 0124079229

Download Phase Transitions in Foods Book in PDF, Epub and Kindle

Phase Transitions in Foods, Second Edition, assembles the most recent research and theories on the topic, describing the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage. It covers the role of water as a plasticizer, the effect of transitions on mechanical and chemical changes, and the application of modeling in predicting stability rates of change. The volume presents methods for detecting changes in the physical state and various techniques used to analyze phase behavior of biopolymers and food components. It should become a valuable resource for anyone involved with food engineering, processing, storage, and quality, as well as those working on related properties of pharmaceuticals and other biopolymers. - Contains descriptions of non-fat food solids as "biopolymers" which exhibit physical properties that are highly dependent on temperature, time, and water content - Details the effects of water on the state and stability of foods - Includes information on changes occurring in state and physicochemical properties during processing and storage - The only book on phase and state transitions written specifically for the applications in food industry, product development, and research

Reaction Kinetics of Food Stability

Reaction Kinetics of Food Stability
Title Reaction Kinetics of Food Stability PDF eBook
Author Katherine Ann Nelson
Publisher
Pages 578
Release 1993
Genre
ISBN

Download Reaction Kinetics of Food Stability Book in PDF, Epub and Kindle

Enzymes in Food and Beverage Processing

Enzymes in Food and Beverage Processing
Title Enzymes in Food and Beverage Processing PDF eBook
Author Muthusamy Chandrasekaran
Publisher CRC Press
Pages 535
Release 2015-10-23
Genre Technology & Engineering
ISBN 1482221306

Download Enzymes in Food and Beverage Processing Book in PDF, Epub and Kindle

Biotechnology, particularly eco-friendly enzyme technologies, has immense potential for the augmentation of diverse food products utilizing vast biodiversity, resolving environmental problems owing to waste disposal from food and beverage industries. In addition to introducing the basic concepts and fundamental principles of enzymes, Enzymes in Foo

Preparation, Characterization, and in Vitro Fermentation of Resistant Starches

Preparation, Characterization, and in Vitro Fermentation of Resistant Starches
Title Preparation, Characterization, and in Vitro Fermentation of Resistant Starches PDF eBook
Author Chieh Lan
Publisher
Pages 240
Release 1996
Genre
ISBN

Download Preparation, Characterization, and in Vitro Fermentation of Resistant Starches Book in PDF, Epub and Kindle

Application of Polymers in Food

Application of Polymers in Food
Title Application of Polymers in Food PDF eBook
Author H. N. Cheng
Publisher Wiley-VCH
Pages 292
Release 1999-10-29
Genre Cooking
ISBN

Download Application of Polymers in Food Book in PDF, Epub and Kindle

The following topics in this book are covered: structure/property relationships, product development of food polymers, analysis and characterization of food polymers and novel technologies and methodologies.