LEADER 00863nam0-22003011i-450- 001 990002526500403321 010 $a0412034719 035 $a000252650 035 $aFED01000252650 035 $a(Aleph)000252650FED01 035 $a000252650 100 $a20000920d1993----km-y0itay50------ba 101 0 $aENG 200 1 $aPredictive Inference$eAn Introduction$fSeymour Geisser. 210 $aNew York$cChapman & Hall$d1993. 215 $aIX, 264 p.$d22 cm 225 1 $aMonographs on statistics and applied probability$v55 610 0 $aInferenza statistica, Teoria delle decisioni 676 $a519 700 1$aGeisser,$bSeymour$0102951 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990002526500403321 952 $aIX-C-28$b2333$fMAS 959 $aMAS 996 $aPredictive Inference$9438739 997 $aUNINA DB $aING01 LEADER 00849nam0-22002771i-450- 001 990000999220403321 005 20101108103153.0 035 $a000099922 035 $aFED01000099922 035 $a(Aleph)000099922FED01 035 $a000099922 100 $a20001205d1944----km-y0itay50------ba 101 0 $aeng 200 1 $aTheoretical chemistry$ean introduction to quantum mechanics, statistical mechanics, and molecular Spectra for chemists$fBy Samuel Glasstone 205 $aEleventh Printing 210 $aPrinceton [N.J.]$cVan Nostrand$d1944 610 0 $aChimica fisica 676 $a541 700 1$aGlasstone,$bSamuel$f<1897-1986>$0923 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990000999220403321 952 $a36B-003.004$b2003$fFI1 959 $aFI1 996 $aTheoretical chemistry$9354281 997 $aUNINA LEADER 04846nam 22004935 450 001 9910789221303321 005 20200704095538.0 010 $a1-4615-2375-3 024 7 $a10.1007/978-1-4615-2375-8 035 $a(CKB)3400000000094852 035 $a(SSID)ssj0000806527 035 $a(PQKBManifestationID)11440876 035 $a(PQKBTitleCode)TC0000806527 035 $a(PQKBWorkID)10749594 035 $a(PQKB)11367219 035 $a(DE-He213)978-1-4615-2375-8 035 $a(MiAaPQ)EBC3081641 035 $a(PPN)237924536 035 $a(EXLCZ)993400000000094852 100 $a20121227d1990 u| 0 101 0 $aeng 135 $aurnn|008mamaa 181 $ctxt 182 $cc 183 $acr 200 10$aHandbook of Breadmaking Technology$b[electronic resource] /$fby C. A. Stear 205 $a1st ed. 1990. 210 1$aNew York, NY :$cSpringer US :$cImprint: Springer,$d1990. 215 $a1 online resource (XII, 848 p. 13 illus.) 300 $aBibliographic Level Mode of Issuance: Monograph 311 $a1-85166-394-0 320 $aIncludes bibliographical references and index. 327 $a1. 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. 330 $aThe 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. 606 $aFood?Biotechnology 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 615 0$aFood?Biotechnology. 615 14$aFood Science. 676 $a664/.7523 700 $aStear$b C. A$4aut$4http://id.loc.gov/vocabulary/relators/aut$077363 906 $aBOOK 912 $a9910789221303321 996 $aHandbook of breadmaking technology$9408859 997 $aUNINA