Characterization of Cereals and Flours: Properties, Analysis And ApplicationsGonul Kaletunc, Kenneth J. Breslauer Characterization of Cereals and Flours is a state-of-the-art reference that details the latest advances to characterize the effects of manufacturing processes and storage conditions on the thermal, mechanical, and structural properties of cereal flours and their products - examining the influence of moisture absorption, storage temperature, baking, and extrusion processing on flour and cereal product texture, shelf-life, and quality. The book discusses the influence of additives on pre- and postprocessed food biopolymers; the development of databases and construction of state diagrams to illustrate the state and function of cereal flours before, during, and after production; and the current techniques in image analysis, light and electron microscopy, and NMR spectroscopy used to analyze the microstructure of cereal products. It also discusses the methods used to optimize processing parameters and formulations to produce end-products with desirable sensory and textural properties; the shelf life of cereal products; and the relationships between the sensory and physical characteristics of cereal foods. |
Contents
Calorimetry of Pre and Postextruded Cereal Flours Gonul Kaletunc and Kenneth J Breslauer | 1 |
Application of Thermal Analysis to Cookie Cracker and Pretzel Manufacturing James levolella Martha Wang Louise Slade and Harry Levine | 37 |
Utilization of Thermal Properties for Understanding Baking and Staling Processes AnnCharlotte Eliasson | 65 |
Plasticization Effect of Water on Carbohydrates in Relation to Crystallization Yrjo Henrik Roos and Kirsi Jouppila | 117 |
Construction of State Diagrams for Cereal Processing Gonul Kaletunc | 151 |
Powder Characteristics of Preprocessed Cereal Flours G V BarbosaCanovas and H Van | 173 |
Rheological Properties of Biopolymers and Applications to Cereal Processing Bruno Vergnes Guy Della Valle and Paul Colonna | 209 |
Stress and Breakage in Formed Cereal Products Induced by Drying Tempering and Cooling Betsy Willis and Martin Okos | 267 |
Utilization of Rheological Properties in Product and Process Development Victor T Huang and Gonul Kaletunc | 351 |
Characterization of Macrostructures in Extruded Products Ann H Barrett | 369 |
Understanding Microstructural Changes in Biopolymers Using Light and Electron Microscopy Karin Autio and Marjatta SalmenkallioMarttila | 387 |
NMR Characterization of Cereal and Cereal Products Brian Hills Alex Grant and Peter Belton | 409 |
Phosphorescence Spectroscopy as a Probe of the Glassy State in Amorphous Solids Richard D Ludescher | 437 |
Starch Properties and Functionalities Lilia S Collado and Harold Corke | 473 |
507 | |
Textural Characterization of Extruded Materials and Influence of Common Additives Andrew C Smith | 311 |
Other editions - View all
Characterization of Cereals and Flours: Properties, Analysis And Applications Gonul Kaletunc,Kenneth J. Breslauer No preview available - 2003 |
Characterization of Cereals and Flours: Properties, Analysis and Applications Gonul Kaletunc,Kenneth J. Breslauer No preview available - 2019 |