1st Edition
Characterization of Cereals and Flours Properties, Analysis And Applications
Preface, Contributors, PART I. THERMAL ANALYSIS, 1. Calorimetry of Pre- and Postextruded Cereal Flours, 2. Application of Thermal Analysis to Cookie, Cracker, and Pretzel Manufacturing, 3. Utilization of Thermal Properties for Understanding Baking and Staling Processes, 4. Plasticization Effect of Water on Carbohydrates in Relation to Crystallization, 5. Construction of State Diagrams for Cereal Processing, PART II. MECHANICAL PROPERTIES, 6. Powder Characteristics of Preprocessed Cereal Flours, 7. Rheological Properties of Biopolymers and Applications to Cereal Processing, 8. Stress and Breakage in Formed Cereal Products Induced by Drying, Tempering, and Cooling, 9. Textural Characterization of Extruded Materials and Influence of Common Additives, 10. Utilization of Rheological Properties in Product and Process Development, PART III. STRUCTURAL CHARACTERIZATION, 11. Characterization of Macrostructures in Extruded Products, 12. Understanding Microstructural Changes in Biopolymers Using Light and Electron Microscopy, 13. NMR Characterization of Cereal and Cereal Products, 14. Phosphorescence Spectroscopy as a Probe of the Glassy State in Amorphous Solids, 15. Starch Properties and Functionalities, Index
Biography
Gonul Kaletunc Onio State University, Coloumbus, USA. Kenneth J. Breslauer Rutgers University, Piscataway, New Jersey, USA.
