(EBook PDF) The Farinograph Handbook Advances in Technology, Science, and Applications 4th Edition by Jayne Bock, Clyde Don 0128195460‎ 978-012819546 full chapters

The Farinograph Handbook : Advances in Technology, Science, and Applications 4th Edition by Jayne E. Bock, Clyde Don – Ebook PDF Instant Download/DeliveryISBN:  0128195460,‎ 978-0128195468

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Product details:

ISBN-10 ‏ : ‎ 0128195460

ISBN-13 ‏ : ‎ 978-0128195468

Author:  Jayne E. Bock, Clyde Don 

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.

 

The Farinograph Handbook : Advances in Technology, Science, and Applications 4th Table of contents:

Chapter 1: The Farinograph: Its origins
Abstract
1.1: Introduction
1.2: Dough properties and baking quality
1.3: The wheat breeder’s needs
1.4: Hooke, Newton, Hogarth and Dough
1.5: Hankóczy’s Farinograph
1.6: The Valorigraph—Still in production and use
1.7: The Hankóczy-Brabender relationship
1.8: Ongoing development and expansion for Brabender
1.9: Ongoing development and adoption of the Farinograph
1.10: The transition from chart paper to computer screen
1.11: The Breeder’s and Researcher’s needs—Very small-scale analysis
1.12: Dough in the “real life” of the bakery
1.13: Beyond the recording of torque
1.14: Conclusion
References
Chapter 2: Principles of Farinograph operation and factors affecting performance
Abstract
2.1: What influences Farinograph results?
2.2: Communicating meaningful Farinograph results between millers and bakers
2.3: Putting it all together
Chapter 3: The Farinograph: Understanding Farinograph curves
Abstract
3.1: Flour composition basics and beyond
3.2: Assessing flour quality
3.3: What does the Farinograph measure?
3.4: How do we read the Farinograph torque curve?
3.5: Using Farinograph parameters to classify flours
3.6: The double-peak conundrum
3.7: Comparing different Farinograph methods
3.8: The bottom line
Chapter 4: Dough rheology and the Farinograph: The mechanism underlying dough development
Abstract
Acknowledgments
4.1: Dough rheological insights in the third edition
4.2: Dough development—The disaggregation of gel-protein
4.3: Developing dough—The interaction of glutenin aggregates
4.4: Dough physical properties—Glutenin polymer size or glutenin aggregates?
4.5: Conclusions
References
Section B: Applications
Chapter 5: The Farinograph as a tool for wheat-milling operations: Current and potential uses
Abstract
5.1: Introduction
5.2: Limitations of Farinograph testing in wheat milling operations
5.3: Summary
Chapter 6: Using the Farinograph in daily bakery operations
Abstract
6.1: Key elements of bread production
6.2: Dough consistency in bakery practice
6.3: Water absorption and recipe water level
6.4: Water absorption, recipe water level, and dough processing
6.5: Dough development and commercial dough mixing
6.6: Dough temperature
6.7: Alternate commercial uses for the Farinograph
6.8: Conclusion
References
Chapter 7: Using the Farinograph for soft wheat products
Abstract
7.1: Soft wheat and its uses
7.2: Cracker processing
7.3: Flour-quality requirements for crackers
7.4: Making the Farinograph method relevant to cracker applications
References
Chapter 8: Farinograph applications for whole wheat flour: Exploring the influence of circulating water temperature and mixing speed on dough mixing properties in the Farinograph
Abstract
References
Chapter 9: Use of the Farinograph for gluten-free grains
Abstract
Acknowledgment
9.1: Introduction
9.2: Use of the Farinograph for GF cereals
9.3: Pseudocereals
9.4: Pulses
9.5: Conclusions
References
Chapter 10: Using the Farinograph and other Brabender torque rheometers to measure the rheological properties of complex biological materials
Abstract
10.1: Introduction
10.2: Equipment
10.3: Procedure
10.4: Representative results from high solids biomass research
10.5: Conclusions
Appendices
References
Chapter 11: Advanced research applications
Abstract
11.1: Gluten and gluten subfraction contributions in dough development during mixing
11.2: Visualization of gluten proteins during dough mixing/development
11.3: Visualization of gliadin during dough mixing using fluorescent nanoparticles
11.4: Current research in visualization of gluten subfractions during dough mixing
11.5: Distribution of extension rate and shear rate and prediction of maximum stable bubble size inside the C.W. Brabender Farinograph
References

 

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