Characterization of Cereals and Flours Properties Analysis by Gonul Kaletunc, Kenneth J. Breslauer

By Gonul Kaletunc, Kenneth J. Breslauer

"Characterization of Cereals and Flours" is a state of the art reference that information the newest advances to symbolize the consequences of producing tactics and garage stipulations at the thermal, mechanical, and structural houses of cereal flours and their items - reading the effect of moisture absorption, garage temperature, baking, and extrusion processing on flour and cereal product texture, shelf-life, and caliber. The e-book discusses the impression of additions on pre- and submit processed foodstuff biopolymers; the advance of databases and development of nation diagrams to demonstrate the nation and serve as of cereal flours earlier than, in the course of, and after creation; and the present innovations in snapshot research, gentle and electron microscopy, and NMR spectroscopy used to investigate the microstructure of cereal items. It additionally discusses the tools used to optimize processing parameters and formulations to provide end-products with fascinating sensory and textural houses; the shelf lifetime of cereal items; and the relationships among the sensory and actual features of cereal meals.

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The Technology of Extrusion Cooking. London: Blackie Academic and Professional, 1994, pp 1–50. A Barrett, G Kaletunc¸, S Rosenburg, KJ Breslauer. Effect of sucrose on the structure, mechanical strength and thermal properties of corn extrudates. Carbohydr Polymers 26:261–269, 1995. PA Sopade, GA Le Grays. Effect of added sucrose on extrusion cooking of maize starch. Food Control 2:103–109, 1991. D Moore, A Sanei, E Van Hecke, JM Bouvier. Effect of ingredients on physical/ structural properties of extrudates.

These limitations were proposed to be overcome by measuring Tg for oligomers followed by extrapolation to high molecular weight (27, 28) or by studying Tg as a function of diluent content followed by extrapolating to zero percent moisture (27, 28). In the latter approach, it is important to emphasize that Tg values should be measured as close to the dry condition as possible, because the slope of the Tg vs. moisture content curve may get steeper as the dry condition is approached. If Tg is not determined at sufficiently low moisture content, the dry Tg value may be underestimated.

In: JE Mark, A Eisenberg, WW Gaessley, L Mandelkern, JL Koenig, eds. Physical Properties of Polymers. Washington, DC: Am Chem Soc, 1984, pp 55–95. 21. RC Hoseney, K Zeleznak, CS Lai. Wheat gluten: a glassy polymer. Cereal Chem 63:285–286, 1986. 22. KJ Zeleznak, RC Hoseney. The glass transition in starch. Cereal Chem 64:121– 124, 1987. 23. H Levine, L Slade. Collapse phenomena a unifying concept for interpreting the behavior of low-moisture foods. In: JMV Blanshard, JR Mitchell, eds. Food Structure: Its Creation and Evaluation.

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