Recent Trends in Durum Wheat Milling and Pasta Processing [electronic Resource] : Impact on Durum Wheat Quality Requirements : Presented at the International Workshop on Durum Wheat, Semolina and Pasta Quality, Montpellier, France, November 27, 2000 PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Recent Trends in Durum Wheat Milling and Pasta Processing [electronic Resource] : Impact on Durum Wheat Quality Requirements : Presented at the International Workshop on Durum Wheat, Semolina and Pasta Quality, Montpellier, France, November 27, 2000 PDF full book. Access full book title Recent Trends in Durum Wheat Milling and Pasta Processing [electronic Resource] : Impact on Durum Wheat Quality Requirements : Presented at the International Workshop on Durum Wheat, Semolina and Pasta Quality, Montpellier, France, November 27, 2000 by Dexter, James Eric. Download full books in PDF and EPUB format.
![Recent Trends in Durum Wheat Milling and Pasta Processing [electronic Resource] : Impact on Durum Wheat Quality Requirements : Presented at the International Workshop on Durum Wheat, Semolina and Pasta Quality, Montpellier, France, November 27, 2000 PDF](https://books.google.com/books/content/images/frontcover/NDnEDAEACAAJ?fife=w150-h200)
Author: Dexter, James Eric
Publisher:
ISBN:
Category :
Languages : en
Pages :
Get Book Here
Book Description
![Recent Trends in Durum Wheat Milling and Pasta Processing [electronic Resource] : Impact on Durum Wheat Quality Requirements : Presented at the International Workshop on Durum Wheat, Semolina and Pasta Quality, Montpellier, France, November 27, 2000 PDF](https://books.google.com/books/content/images/frontcover/NDnEDAEACAAJ?fife=w80-h100)
Author: Dexter, James Eric
Publisher:
ISBN:
Category :
Languages : en
Pages :
Get Book Here
Book Description
Author: Joël Abecassis
Publisher: Editions Quae
ISBN: 9782738009975
Category : Durum wheat
Languages : en
Pages : 206
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 24
Get Book Here
Book Description
This paper examines recent trends in durum wheat segregation, semolina milling, pasta processing, and bread making, in response to evolving market needs for specific durum wheat quality attributes for different end products. Important durum wheat quality factors are identified and their significance is considered in light of technological advances in durum wheat processing and changing consumer preferences. Topics covered include wheat grading & classification, the use of debranning prior to milling (pre-processing), on-line and in-laboratory process control, technologies that achieve finer granulation & higher extraction rates, the impact of high- and ultrahigh-temperature drying on durum wheat quality criteria, and the use of durum in baking.
Author: Michael Sissons
Publisher: Academic Press
ISBN: 0128104325
Category : Technology & Engineering
Languages : en
Pages : 313
Get Book Here
Book Description
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:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 462
Get Book Here
Book Description
Author:
Publisher:
ISBN: 9788890107405
Category :
Languages : en
Pages : 351
Get Book Here
Book Description
Author: Mike Sissons
Publisher: Mdpi AG
ISBN: 9783036598192
Category : Science
Languages : en
Pages : 0
Get Book Here
Book Description
This reprint details some of the latest developments and the science of durum wheat products outlining the latest research in durum milling innovations, role of durum wheat oil and wheat germ in product stability, available rheological methods to assess semolina, role of processing variables on pasta quality and drying behavior of bulgur. The impact of functional food design on human health and some examples where pasta glycaemic index has been surveyed and products made using waste streams, such as brown algae, tiger nut flour, carrot waste, and other approached to new durum product design such as high amylose durum wheat and soft durum wheat.
Author: Giuseppe Fabriani
Publisher:
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 360
Get Book Here
Book Description
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: United States. Congress. House. Committee on Agriculture
Publisher:
ISBN:
Category :
Languages : en
Pages : 54
Get Book Here
Book Description
Author: J. E. Dexter
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
Get Book Here
Book Description
This paper reviews how the Canadian durum wheat variety development program has evolved over the past 50 years in response to market demand & technological change. Factors that have influenced quality targets for current Canadian durum varieties are then discussed, including colour, protein content, gluten quality, and changes in pasta technology. The final section discusses a major consideration in the Canadian durum wheat variety development program: the definition of optimum gluten strength, taking into account the range of products and the different types of processing used. Appendices include tables & graphs of durum wheat quality data.
