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The Farinograph Handbook

Release on 2022-05-072022-05-07 by Jayne E. Bock
The Farinograph Handbook

Author: Jayne E. Bock

Publisher: Elsevier

ISBN: 9780128195710

Category: Technology & Engineering

Page: 270

View: 125

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. This handbook is ideal for dough rheologists, cereal scientists, food (specifically, bread) scientists, millers, grain developers, academics, researchers and students. Acts as an authoritative source for information regarding the farinograph and its use Provides full coverage of the principles governing the instrument, its operation and application of results Contains a troubleshooting section which addresses common issues encountered with the instrument Covers information on potential sources of error and how to avoid or control them Equips the reader to determine when an instrument requires maintenance and/or repair
Technology & Engineering
The Farinograph Handbook
Language: en
Pages: 270

The Farinograph Handbook

Authors: Jayne E. Bock, Clyde Don
Categories: Technology & Engineering
Type: BOOK - Published: 2022-05-07 - Publisher: Elsevier

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
Food Process Design and Evaluation
Language: en
Pages: 258

Food Process Design and Evaluation

Authors: Rakesh K. Singh
Categories: Technology & Engineering
Type: BOOK - Published: 2019-03-04 - Publisher: Routledge

This book provides detailed illustrated reports on important recent advances in processing of foods including separation, mixing, preservation, and extrusion. The authors are specialists in food processing from North America and Europe. The reports were originally presented at the Conference of Food Engineering sponsored by the American Institute of Chemical
The Farinograph Handbook
Language: en
Pages:

The Farinograph Handbook

Authors: Rakesh K. Singh
Categories: Technology & Engineering
Type: BOOK - Published: 1972 - Publisher:

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Pages: 498

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

Authors: Stanley P. Cauvain, Linda S. Young
Categories: Reference
Type: BOOK - Published: 2009 - Publisher: DEStech Publications, Inc

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
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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

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