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The Farinograph Handbook: Advances in Technology, Science, and Applications (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Editat de Jayne E. Bock, Clyde Don
Notă GoodReads:
en Limba Engleză Paperback – 10 May 2022

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

 

 

 

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Specificații

ISBN-13: 9780128195468
ISBN-10: 0128195460
Pagini: 270
Dimensiuni: 216 x 276 mm
Greutate: 0.47 kg
Ediția: 4
Editura: ELSEVIER SCIENCE
Seria Woodhead Publishing Series in Food Science, Technology and Nutrition


Public țintă

Farinograph users, dough rheologists, cereal scientists, food (specifically, bread) scientists, millers, grain developers, academics, researchers, and students

Cuprins

Part One: Instrument 1. The Farinograph 2. Principles of Farinograph operation and factors affecting performance 3. Understanding Farinograph torque curves 4. Dough rheology and the Farinograph
Part Two: Applications 5. Using the Farinograph in daily operations 6. Hard wheat products 7. Soft wheat products 8. Whole wheat products 9. Specialty products (durum and gluten-free products) 10. Using the Farinograph/Do-Corder/Plasticorder as a torque rheometer for difficult to measure biological materials 11. Advanced research applications
Part Three: Appendices A: Bowl cleaning and maintenance B: Calibration C: Troubleshooting D: Legacy information