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Orijinalini görmek için tıklayınız : wheat and flour e book



food.engineer
14-07-2012, 13:06
The purpose of this book is to provide an introduction to the analysis of wheat and flour. Basic information on chemical testing, physical testing, and flour milling is presented in Section One. Additional information on the rheological properties of dough is included as well as comparisons of the weak and strong gluten properties.

Laboratory product testing of a variety of wheat-based finished products is presented in Section Two. Formulas and processing steps are briefly described and finished product attributes are presented. This book is designed to provide basic information in a clear and concise format. The testing methods and finished product pages are organized into three parts. The first part is titled “Method” and outlines the steps involved in performing the analysis or producing the product. The second part is titled “Results” and explains the results of the testing procedures and how they are expressed. The third part is titled “Why is this important?” and discusses the relevance and application of the testing methods and the finished products.