By Gonul Kaletunc, Kenneth J. Breslauer
Characterization of Cereals and Flours is a state of the art reference that info the most recent advances to represent the consequences of producing strategies and garage stipulations at the thermal, mechanical, and structural houses of cereal flours and their items - interpreting the effect of moisture absorption, garage temperature, baking, and extrusion processing on flour and cereal product texture, shelf-life, and caliber. The booklet discusses the effect of additions on pre- and postprocessed meals biopolymers; the advance of databases and development of nation diagrams to demonstrate the country and serve as of cereal flours ahead of, in the course of, and after construction; and the present innovations in photo research, gentle and electron microscopy, and NMR spectroscopy used to research the microstructure of cereal items. It additionally discusses the tools used to optimize processing parameters and formulations to provide end-products with fascinating sensory and textural houses; the shelf lifetime of cereal items; and the relationships among the sensory and actual features of cereal foods.
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Additional info for Characterization of cereals and flours : properties, analysis, and applications
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36) report that while reduced crystallinity is observed at an extrusion temperature of 70°C, for extrusion temperatures above 100°C the crystalline structure of starch is completely destroyed, leading to an X-ray diffraction pattern typical of an amorphous state. McPherson et al. (37) studied the effect of extrusion on the loss of crystallinity in unmodiﬁed, hydroxypropylated, and cross-linked hydroxypropylated starches. X-ray diffraction patterns showed a partial crystallinity loss for all of the extrudates produced at a 60°C extrusion temperature, while the crystalline peaks were absent in products extruded at 80 and 100°C.
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Characterization of cereals and flours : properties, analysis, and applications by Gonul Kaletunc, Kenneth J. Breslauer