01645nam 2200397 450 00001595320050718115600.00-8247-8158-920030826d1989----km-y0itay0103----baengUSTransport theory, invariant imbedding, and integral equationsproceedings in honor of G. M. Wings 65. birthdayedited by Paul Nelson ... [et al.]New York [etc.]Marcel Dekkerc1989XXVI, 444 p.26 cm.Lecture notes in pure and applied mathematics1152001Lecture notes in pure and applied mathematicsMeccanicaCongressiEquazioni integraliCongressi530.138(21. ed.)Teorie e fisica matematica. Teoria del trasporto45-06Integral equations. Proceedings, conferences, collections, etc.82-06Statistical mechanics, structure of matter. Proceedings, conferences, collections, etc.Nelson,PaulITUniversità della Basilicata - B.I.A.RICAunimarc000015953Transport theory, invariant imbedding, and integral equations82809UNIBASMONSCISCIENZEEXT0020120030826BAS01114920050601BAS011755batch0120050718BAS01105220050718BAS01111220050718BAS01114220050718BAS011156BAS01BAS01BOOKBASA2Polo Tecnico-ScientificoGENCollezione generaleMAT65559S655592003100851Riservati04846nam 22004935 450 991048099080332120200704095538.01-4615-2375-310.1007/978-1-4615-2375-8(CKB)3400000000094852(SSID)ssj0000806527(PQKBManifestationID)11440876(PQKBTitleCode)TC0000806527(PQKBWorkID)10749594(PQKB)11367219(DE-He213)978-1-4615-2375-8(MiAaPQ)EBC3081641(PPN)237924536(EXLCZ)99340000000009485220121227d1990 u| 0engurnn|008mamaatxtccrHandbook of Breadmaking Technology[electronic resource] /by C. A. Stear1st ed. 1990.New York, NY :Springer US :Imprint: Springer,1990.1 online resource (XII, 848 p. 13 illus.) Bibliographic Level Mode of Issuance: Monograph1-85166-394-0 Includes bibliographical references and index.1. Fundamental Dynamics of the Mixing Process, and Their Implications for Dough Rheological Behaviour, Process Control and Optimization -- 1.1 Theoretical Model to Explain the Doughmaking Process -- 1.2 Application of Fundamental Dough-Mixing Parameters -- 1.3 Fundamental Considerations Concerning Dough Rheological Elements and Dynamic Mixing Parameters -- 1.4 Water-Binding Capacity of Dough Components and Dough Consistency Control -- 1.5 Effects of Dough Additives -- 1.6 Chemical bonding during doughmaking -- 1.7 Typical Formulation and Process Schedules (including Case Studies) for Wheat and Rye Breads employed in Western and Eastern Europe and North America -- 1.8 Measurement and Control Techniques for Raw Materials and Process Variables -- 1.9 Weigher-Mixer Functions and Diverse Types of Mixers and Mixing-Regimes -- 2. Fermentation of Wheat- and Rye-Flour Doughs -- 2.1 Introduction -- 2.2 Industrial Propagation and Production of Yeast for the Baking Industry -- 2.3 Chemical Changes in Yeasted Doughs during Fermentation -- 2.4 Wheat- and Rye-Sours and Sour-Dough Processing -- 2.5 Formulation and Processing Techniques for Specialty-Breads -- 3. The Baking Process -- 3.1 Aims and Requirements of the Baking Process -- 3.2 Elements of the Baking Process and their Control -- 3.3 Energy Sources, Types of Oven and Oven Design -- 3.4 Control Technology and Energy Recovery -- 3.5 Bread Cooling and Setting -- 3.6 Dough and Bread Preservation -- 3.7 A Preview of the 1990s and Changes in Product Demand and Supply -- 4. Notes And References -- 4.1 Notes and References for Part 1 -- 4.2 Notes and References for Part 2 -- 4.3 Notes and References for Part 3.The author's aim in writing this book is to integrate currently available knowledge concerning the basic scientific and technological aspects of breadmaking processes with the diverse breadmaking methods used to manufacture bread in Europe and on the North American continent today. To date, the main technological advances have been in process mechanization, starting with oven development, then dough­ processing or make-up equipment, followed by continuous and batch mixing techniques from the 1950s to the present time. On the engineering side, universal emphasis is now being placed on the application of high technology, in the form of microprocessors, computer-controlled equipment and robotization, the long-term objective being computer integrated manufacture (CIM) with full automation within the large chain bakery groups in the capitalist countries and the state-run collectives of Eastern Europe. The application of these key technologies with biotechnology, as yet only applied to a limited degree in food manufacture, coupled with advances in biochemical and rheological understanding of dough as a biomass for breadmaking, should provide us with more expertise and ability to control the processes with greater efficiency. The application of fermentable substrates and industrial enzymes under strict kinetic control should contribute to improving the flavour characteristics of bread. Current trends towards improving the nutritional contribution of bread to the daily diet are improving the competitive edge of bread as a basic food in the market-place.Food—BiotechnologyFood Sciencehttps://scigraph.springernature.com/ontologies/product-market-codes/C15001Food—Biotechnology.Food Science.664/.7523Stear C. Aauthttp://id.loc.gov/vocabulary/relators/aut77363BOOK9910480990803321Handbook of breadmaking technology408859UNINA02174nam0 22004933i 450 RML005702520231121125653.0IT1938 6975 19960806d1938 ||||0itac50 baitaitaitz01i xxxe z01nVitruvioFrancesco PellatiRomaEdizioni Roma193898 p., 6 p. di tav.ill.20 cm.Res Romanae001CUB00309532001 Res RomanaeVitruvioUM10215826RAVV0296603617184Vitruvio Pollione, Marco . De ArchitecturaFIRRMLC458959N720Architettura.22Vitruvius PollioCFIV0726070708237Pellati, FrancescoRAVV029660340Vitruvio Pollione, MarcoCFIV129017Vitruvius PollioVitruvio, M.CFIV131454Vitruvius PollioVitruveCFIV149701Vitruvius PollioVitruvius Pollio, MarcusCFIV149702Vitruvius PollioVitruvio PollioneCFIV201618Vitruvius PollioVitruvioCFIV212526Vitruvius PollioVitruviusCFIV315950Vitruvius PollioPollio, Marcus VitruviusSBNV038371Vitruvius PollioVitruvius Pollio, LuciusSBNV038372Vitruvius PollioITIT-0119960806IT-RM0290 IT-RM0418 IT-RM0285 IT-FR0084 IT-FR0017 BIBLIOTECA ANGELICARM0290 BIBLIOTECA ACCADEMIA NAZ. DEI LINCEI E CORSINIANARM0418 Biblioteca Dell'Istituto Nazionale Di Studi RomaniRM0285 Biblioteca Del Monumento Nazionale Di MontecassinoFR0084 Biblioteca umanistica Giorgio ApreaFR0017 NRML0057025Biblioteca umanistica Giorgio Aprea 52DLM B /Vitr. /1 52DUP0009047005 VMB RS A 2020110620201106 06 10 13 25 52Vitruvio3617184UNICAS