Durum Wheat, Semolina and Pasta Quality
Author : Joël Abecassis
Publisher : Editions Quae
Page : 206 pages
File Size : 28,30 MB
Release : 2001
Category : Durum wheat
ISBN : 9782738009975
Author : Joël Abecassis
Publisher : Editions Quae
Page : 206 pages
File Size : 28,30 MB
Release : 2001
Category : Durum wheat
ISBN : 9782738009975
Author : Ron Kill
Publisher : John Wiley & Sons
Page : 288 pages
File Size : 43,36 MB
Release : 2008-04-15
Category : Technology & Engineering
ISBN : 0470999365
Over the last few years the technologies employed in the production of dry pasta and semolina have changed dramatically. This highly practical book examines these changes and gives commercially relevant information to the reader in the areas of durum wheat, semolina production, pasta mixing and extrusion, shape design and quality assurance. Written principally for food technologists working with pasta as an end product or as an ingredient, this book is also an essential reference source for academic, research and teaching institutions.
Author : Dexter, James Eric
Publisher :
Page : pages
File Size : 30,62 MB
Release : 2001
Category :
ISBN :
Author : Michael Sissons
Publisher : Academic Press
Page : 313 pages
File Size : 48,29 MB
Release : 2016-04-27
Category : Technology & Engineering
ISBN : 0128104325
The most extensive and comprehensive reference on durum wheat chemistry and technology ever available, this ambitious update to the first edition covers more diverse and interesting topics in a new expanded format. Forty-six contributors, each highly experienced and recognized as world authorities on durum wheat, provide the latest developments in scientific research and technology. All aspects of durum wheat are covered, from agronomy and the chemical composition of the grain, to the latest industrial approaches to processing durum wheat, as well as food safety and quality assurance issues. Expanded to include new topics like functional pasta, grain safety, and biotechnology, along with practical and applied information including a table of uses for specific carbohydrates, descriptions of improved laboratory techniques, and international comparisons of HACCP experiences, Durum Wheat: Chemistry and Technology, Second Edition is a must-have reference for professionals, students, and researchers inside and outside the field who want to learn about durum wheat technology and chemistry. New and Revised Topics Include: Agronomy of durum wheat production Pasta made from non-traditional raw materials: technological and nutritional aspects Grain safety assurance, including impacts on durum wheat trading Origin and distribution of durum wheat genetic diversity in the world Genetics and breeding of durum wheat Insect and mite pests and diseases of durum wheat Kernel components of technological value Vitamins, minerals, and nutritional value of durum wheat Durum wheat milling Manufacture of pasta products Other traditional durum derived products Methods used to assess and predict quality of durum wheat, semolina, and pasta Grading factors impacting on durum wheat and processing quality Grain safety assurance including impacts on durum wheat trading Marketing perspectives in the durum wheat trade Special Features: Detailed figures outlining the processes used to manufacture durum products International comparisons of HACCP experiences Table of uses for specific carbohydrates Descriptions of improved laboratory techniques Extensive bibliography An Essential Reference For: Scientists and researchers in agriculture and plant biology Professionals in the food industry who are processing durum wheat (millers, pasta makers, grain handling companies, and grain buyers) Government regulators Food scientists and technologists developing products using durum wheat Plant breeders University lecturers in agricultural science and plant biology Professionals who market wheat Nutritionists and medical practitioners interested in the impacts of food ingredients on human healthStudents Scientific libraries and their patrons
Author : Conxita Royo
Publisher : CRC Press
Page : 571 pages
File Size : 46,13 MB
Release : 2005-11-07
Category : Science
ISBN : 1482277883
Is your knowledge about this important grain crop up to date? This comprehensive two-volume resource reviews the latest advances in scientific and technical knowledge for durum wheat breeding. With a scope of coverage that includes genetics and molecular biology, plant and crop physiology, and breeding strategies and methodology, Dur
Author : W. Bushuk
Publisher : Springer Science & Business Media
Page : 252 pages
File Size : 23,2 MB
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 1461526728
Wheat provides over 20% of the calories for the world population of 5. 3 billion persons. It is widely grown in five of the six continents. It is a highly versatile food product in that it can be stored safely for long periods of time and transported in bulk over long distances. In relative terms, it is reasonably priced; over the past quarter century, the inflation-adjusted price of wheat has been declining. Modern milling and baking technology required for the transformation of wheat grain into consumable baked products is available or accessible in all countries of the world. For these reasons, and because Canada is one of world's leading wheat producing countries, it seemed appropriate to include a major symposium on wheat in the scientific and technical program of the 8th World Congress of Food Science and Technology held in Toronto, Canada during September 29-0ctober 4, 1992. In selecting the topics for the symposium on wheat, we attempted to cover a full range of subjects including economics and marketing, nutrition, grading, processing, constituent chemistry and functionality, biote- nology, and safety of genetically modified wheat varieties. The major focus was on common hard (bread) wheats; separate papers were devoted to the unique characteristics and technological properties of common soft (biscuit) and durum (pasta) wheats. Each paper was presented by an acknowledged international expert. This book provides a more permanent record of the papers presented at the symposium.
Author : Giuseppe Fabriani
Publisher :
Page : 360 pages
File Size : 41,46 MB
Release : 1988
Category : Technology & Engineering
ISBN :
Genetics and Breeding of Durum Wheat in Europe and the United States. Protein and Enzyme Composition. Carbohydrates. Durum Lipids. Vitamins and Minerals. Milling. Manufacture of Pasta Products. Evaluation of Durum Wheat. Some Specific Aspects of Durum Wheat and Pasta Cooking Quality.
Author : Mike Sissons
Publisher :
Page : 0 pages
File Size : 32,39 MB
Release : 2012
Category : Durum wheat
ISBN : 9781891127656
Author : Giuliano Hazan
Publisher :
Page : 160 pages
File Size : 16,96 MB
Release : 1999-06
Category : Cooking (Pasta)
ISBN : 9780751305982
Features more than 100 recipes from all regions of Italy, both classic favorites and dishes with a contemporary spin -- very one bearing the Hazan family hallmarks of authenticity and simplicity.
Author : Yadunandan Lal Dar
Publisher : John Wiley & Sons
Page : 464 pages
File Size : 15,18 MB
Release : 2014-05-27
Category : Technology & Engineering
ISBN : 0470672420
Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement. This unique volume provides practical insights for professionals who are starting in the field as well as experts looking to enhance their knowledge or expand into new areas. The first part of this book presents case studies on formulating products in a broad variety of application segments, such as cheese, ice-cream, baked goods, gluten-free products, low-fat/non-fat dairy products and more. Challenges related to maintaining texture while optimizing nutritional content, cost, flavor and other attributes of the food product are investigated. The book also highlights the importance of texture design and optimization in several types of food products and demonstrates how experts have applied this knowledge in the industry. Part two provides an overview of the latest advances in tools and techniques for food texture design and optimization, focusing on the use of instrumental techniques, the application of sensory techniques, and the use of marketing and consumer insight tools in the design and optimization of food products. The ability to use advanced characterization techniques in this field is critical for both new and established practitioners in tackling the problems they face. Food Texture Design and Optimization serves as an important reference for technical practitioners on how to adopt advanced techniques in food texture research. This information is invaluable in reviewing establish the state of the art in this field and providing a minimum recommended standard for food formulators.