LEADER 04796nam 22005295 450 001 9910974883203321 005 20250818110111.0 010 $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 /$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 $aBibliographic Level Mode of Issuance: Monograph 311 08$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 science 606 $aFood Science 615 0$aFood science. 615 14$aFood Science. 676 $a664/.7523 700 $aStear$b C. A$4aut$4http://id.loc.gov/vocabulary/relators/aut$077363 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910974883203321 996 $aHandbook of breadmaking technology$9408859 997 $aUNINA LEADER 03939nam 22006855 450 001 9910734838603321 005 20251008151958.0 010 $z9783031298226 010 $z3031298225 010 $a9783031298233$b(electronic bk.) 010 $a3031298233$b(electronic bk.) 024 7 $a10.1007/978-3-031-29823-3 035 $a(MiAaPQ)EBC30605742 035 $a(Au-PeEL)EBL30605742 035 $a(DE-He213)978-3-031-29823-3 035 $a(PPN)272263826 035 $a(CKB)27169562400041 035 $a(OCoLC)1385451467 035 $a(EXLCZ)9927169562400041 100 $a20230622d2023 u| 0 101 0 $aeng 135 $aurcz#---auuuu 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aData Analytics for Supply Chain Networks /$fedited by Niamat Ullah Ibne Hossain 205 $a1st ed. 2023. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2023. 215 $a1 online resource (264 pages) 225 1 $aGreening of Industry Networks Studies,$x2543-0254 ;$v11 311 08$aPrint version: Ibne Hossain, Niamat Ullah Data Analytics for Supply Chain Networks Cham : Springer International Publishing AG,c2023 9783031298226 320 $aIncludes bibliographical references and index. 327 $aChapter 1. The state of art of data analytics in resilience and sustainability management -- Chapter 2. Enhancing the viability of green supply chain management initiatives leveraging data fusion technique -- Chapter 3. Supply chain sustainability and supply chain resilience: A performance measurement framework with empirical validation -- Chapter 4. An assessment of decision-making in resilient and sustainable project between literature and practice -- Chapter 5. Barriers for Lean Supply Chain Management and their Overcoming Strategies in Context of the Indian Automobile Industry -- Chapter 6. Prioritizing Sustainability Criteria of Green Supply Chains using Best Worst Method -- Chapter 7. Economic performance analysis of resilient and sustainable supply chain: Adoption of electric vehicles as a sustainable logistics option -- Chapter 8. Integrating circular economy and reverse logistics for achieving sustainable dairy operations -- Chapter 9. The impact of big data analytics capabilitieson the sustainability of maritime firms -- Chapter 10. Smart transportation logistics: Achieving supply chain efficiency with green initiatives. 330 $aThe objective of the book is to adopt the application of data analytics to enhance the sustainability and resilience of the green supply chain networks. To demonstrate the applicability and usefulness of the method, the book adopts different data analytic models and approaches against the backdrop of case studies. In summary, this book attempts to address the question of methods, tools, and techniques that can be used to create resilient, anti-fragile, reliable, and invulnerable green supply chain networks. 410 0$aGreening of Industry Networks Studies,$x2543-0254 ;$v11 606 $aEnvironmental economics 606 $aBusiness logistics 606 $aQuantitative research 606 $aSustainability 606 $aEnvironmental Economics 606 $aSupply Chain Management 606 $aData Analysis and Big Data 606 $aSustainability 615 0$aEnvironmental economics. 615 0$aBusiness logistics. 615 0$aQuantitative research. 615 0$aSustainability. 615 14$aEnvironmental Economics. 615 24$aSupply Chain Management. 615 24$aData Analysis and Big Data. 615 24$aSustainability. 676 $a658.50285 702 $aHossain$b Niamat Ullah Ibne$f1987- 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910734838603321 996 $aData Analytics for Supply Chain Networks$93873132 997 $aUNINA