ENGLISH

Characterization of Cereals and Flours Properties Analysis and Applications

By Gonul Kaletunc , Kenneth J. Breslauer

Book information

Publisher
CRC Press
Year
2003
ISBN
9780824707347, 0-8247-0734-6
Open Library ID
OL18186923M
Language
english
Format
PDF
Filesize
12 MB (12414367 bytes)
Series
Food Science and Technology
Pages
517\517
Topic
Biology Ecology
Library
Kingdwarf
Time added
2010-01-07 06:59:20

Description

"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 post processed 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.

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