Download e-book for iPad: Characterization of cereals and flours : properties, by Gonul Kaletunc, Kenneth J. Breslauer

By Gonul Kaletunc, Kenneth J. Breslauer

ISBN-10: 0824707346

ISBN-13: 9780824707347

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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S Bhatnagar, MA Hanna. Extrusion processing conditions for amylose–lipid complexing. Cereal Chem 71:587–593, 1994. F Meuser, W Pfaller, B Van Lengerich. Technological aspects regarding specific changes to the characteristic properties of extrudates by HTST extrusion cooking. In: C O’Connor, ed. Extrusion Technology for the Food Industry. London: Elsevier Applied Science, 1987, pp 35–53. R Stute, G Koneiczny-Janda. DSC investigation of starches. Part II. Investigations on amylose–lipid complexes.

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.

I. Physical and macromolecular modifications. Cereal Chem 61:538–543, 1984. C van den Berg, S Bruin. Water activity and its estimation in food systems: theoretical aspects. In: LB Rockland, GF Stewart, eds. Water Activity: Influences on Food Quality. New York: Academic Press, 1981, pp 1–61. LN Bell, TP Labuza. Moisture sorption: Practical aspects of isotherm measurement and use. St. Paul, MN: Am Assoc Cereal Chem, 2000, p 51. G Kaletunc¸, KJ Breslauer. Influence of storage conditions (temperature, relative humidity) on the moisture sorption characteristics of wheat flour extrudates.

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Characterization of cereals and flours : properties, analysis, and applications by Gonul Kaletunc, Kenneth J. Breslauer

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