By Gonul Kaletunc, Kenneth J. Breslauer
"Characterization of Cereals and Flours" is a state of the art reference that information the most recent advances to represent the consequences of producing strategies and garage stipulations at the thermal, mechanical, and structural houses of cereal flours and their items - reading the impact of moisture absorption, garage temperature, baking, and extrusion processing on flour and cereal product texture, shelf-life, and caliber. The publication discusses the impression of additions on pre- and submit processed nutrition biopolymers; the improvement of databases and development of kingdom diagrams to demonstrate the kingdom and serve as of cereal flours sooner than, in the course of, and after creation; and the present recommendations in photograph research, mild and electron microscopy, and NMR spectroscopy used to research 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 homes; the shelf lifetime of cereal items; and the relationships among the sensory and actual features of cereal meals.
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