The Farinograph Handbook
  • Author : Jayne E. Bock
  • Release Date : 07 May 2022
  • Publisher : Elsevier
  • Genre : Technology & Engineering
  • Pages : 270
  • ISBN 13 : 9780128195710

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Book excerpt: The Farinograph Handbook: Advances in Technology, Science and Applications, Fourth Edition, highlights the instrument’s changes over the last three decades. This book outlines how different farinograph models work, how to properly run a standard test and interpret the results, and the standard and unconventional applications for the instrument. This fourth edition will familiarize readers with the farinograph instrument’s principles of operation and factors that affect its operation. This edition also contains new research on dough rheology, the use of results for process control in traditional bakery applications, and information on instrument maintenance and calibration. This handbook is ideal for dough rheologists, cereal scientists, food (specifically, bread) scientists, millers, grain developers, academics, researchers and students. Acts as an authoritative source for information regarding the farinograph and its use Provides full coverage of the principles governing the instrument, its operation and application of results Contains a troubleshooting section which addresses common issues encountered with the instrument Covers information on potential sources of error and how to avoid or control them Equips the reader to determine when an instrument requires maintenance and/or repair

The Farinograph Handbook

The Farinograph Handbook

Author : Jayne E. Bock,Clyde Don
Publisher : Elsevier
Genre : Technology & Engineering
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The Farinograph Handbook: Advances in Technology, Science and Applications, Fourth Edition, highlights the instrument’s changes over the last three decades. This book outlines how different farinograph models work, how to properly run a standard test and interpret the results, and the standard and unconventional applications for the instrument. This ...

The Farinograph Handbook

The Farinograph Handbook

Author : Bert L. D'Appolonia,Wallace H. Kunerth
Publisher : Amer Assn of Cereal Chemists
Genre : Technology & Engineering
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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....

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In the last few decades, many efforts have been made to exploit sourdough’s potential for making baked goods. Through the biotechnology of this traditional baking method, many sensory, rheological, nutritional, and shelf-life properties have been discovered and/or rediscovered. Bakery industries are greatly attracted by the potentials that sourdough ...

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A compilation of 58 carefully selected, topical articles from the Ullmann's Encyclopedia of Industrial Chemistry, this three-volume handbook provides a wealth of information on economically important basic foodstuffs, raw materials, additives, and processed foods, including a section on animal feed. It brings together the chemical and physical characteristics, production processes and ...

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As the demand for safe, nutritious, convenient foods continues to rise, and the capabilities of molecular biology and nutritional biochemistry continue to expand, the need for up-to-date engineering information becomes ever more critical. The application of innovative engineering concepts enables scientific breakthroughs to be utilized in the manufacture of the ...

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