The Farinograph Handbook

Theoretical aspects of the farinograph. Types of farinograph curves and factors affecting them. Physical factors influencing farinograms. Interpretation of the farinogram. Special uses and techniques of the farinograph.

The Farinograph Handbook

Theoretical aspects of the farinograph. Types of farinograph curves and factors affecting them. Physical factors influencing farinograms. Interpretation of the farinogram. Special uses and techniques of the farinograph. Dough rheology and the farinography. Precaution. modifications and new developments with the farinograph.

More Books:

The Farinograph Handbook
Language: en
Pages: 64
Authors: Bert L. D'Appolonia, Wallace H. Kunerth
Categories: Technology & Engineering
Type: BOOK - Published: 1984-01-01 - Publisher: Amer Assn of Cereal Chemists

Theoretical aspects of the farinograph. Types of farinograph curves and factors affecting them. Physical factors influencing farinograms. Interpretation of the farinogram. Special uses and techniques of the farinograph. Dough rheology and the farinography. Precaution. modifications and new developments with the farinograph.
Food Process Design and Evaluation
Language: en
Pages: 258
Authors: Rakesh K. Singh
Categories: Technology & Engineering
Type: BOOK - Published: 2019-03-04 - Publisher: Routledge

This book provides detailed illustrated reports on important recent advances in processing of foods including separation, mixing, preservation, and extrusion. The authors are specialists in food processing from North America and Europe. The reports were originally presented at the Conference of Food Engineering sponsored by the American Institute of Chemical
Wheat Flour
Language: en
Pages: 176
Authors: William A Atwell, Sean Finnie
Categories: Technology & Engineering
Type: BOOK - Published: 2016-09-28 - Publisher: Elsevier

Wheat flour is a key ingredient in many food creations, from baked goods to breakfast cereals to various pastas and noodles. And while it may seem like a simple ingredient to some, the quality, composition, milling, and other aspects of wheat flour will make a big difference in the final
Confectionery and Chocolate Engineering
Language: en
Pages: 792
Authors: Ferenc A. Mohos
Categories: Technology & Engineering
Type: BOOK - Published: 2017-02-06 - Publisher: John Wiley & Sons

Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles. Confectionery and Chocolate Engineering: Principles and Applications, Second edition,
Handbook of Bakery and Confectionery
Language: en
Pages: 194
Authors: S.M.D. Mathuravalli
Categories: Technology & Engineering
Type: BOOK - Published: 2021-11-18 - Publisher: CRC Press

Bakery products, due to great nutrient value and affordability, are an element of huge consumption. Due to the rapidly increasing population, the rising foreign influence, the emergence of a working population and the changing eating habits of people, they have gained popularity among people, causing significantly to the growth trajectory