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Flour to pasta. / / B. J. Best
| Flour to pasta. / / B. J. Best |
| Autore | Best B. J. |
| Edizione | [First edition.] |
| Pubbl/distr/stampa | New York : , : Cavendish Square, , 2017 |
| Descrizione fisica | 1 online resource (25 pages) : illustrations |
| Disciplina | 664.755 |
| Collana | Bookworms. How It Is Made |
| Soggetto topico |
Pasta products
Flour |
| ISBN | 1-5026-2129-0 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910150358903321 |
Best B. J.
|
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| New York : , : Cavendish Square, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Pasta and semolina technology [[electronic resource] /] / edited by R.C. Kill and K. Turnbull
| Pasta and semolina technology [[electronic resource] /] / edited by R.C. Kill and K. Turnbull |
| Pubbl/distr/stampa | Malden, MA, : Blackwell Science, 2001 |
| Descrizione fisica | 1 online resource (242 p.) |
| Disciplina | 664/.755 |
| Altri autori (Persone) |
KillR. C
TurnbullK (Keith) |
| Soggetto topico |
Pasta products
Food industry and trade |
| ISBN |
1-281-31275-4
9786611312756 0-470-99937-3 0-470-99936-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Pasta and Semolina Technology; Contents; Preface; Contributors; Chapter 1 Introduction; 1.1 What is pasta?; 1.2 Pasta's past; 1.3 Pasta now; 1.4 The market for pasta; 1.5 Nutrition value; References and further reading; Chapter 2 Durum Wheat; 2.1 The origins of wheat; 2.2 The classification and evolution of modern wheats; 2.3 Quality and grain shape; 2.3.1 Factors used to assess quality; 2.3.1.1 Visual scrutiny; 2.3.1.2 Test weight; 2.3.1.3 Blackpoint; 2.3.1.4 Vitreousness; 2.3.1.5 Sprouted grains; 2.3.1.6 Contamination with other wheats; 2.3.1.7 Protein quality and quantity
2.4 Pasta and legislation2.5 Verification of authenticity; 2.6 Molecular techniques to identify adulteration; 2.6.1 The polymerase chain reaction; 2.6.2 Quantitative PCR and the 'Taqman' chemistry; 2.6.3 Fluorogenic 5'-3' exonuclease assay (Taqman); References and further reading; Appendix: Current commercial T. durum varieties; Chapter 3 Advances in Durum Milling; 3.1 Introduction; 3.2 Basic semolina requirements; 3.2.1 Ash; 3.2.2 Particle size; 3.2.3 Speck count; 3.2.4 Colour; 3.2.5 Moisture; 3.3 Modern durum wheat cleaning plants; 3.3.1 Introduction; 3.3.2 Wheat cleaning principles 3.3.2.1 Removal of impurities3.3.2.2 Cleaning of the grain surface; 3.3.2.3 Tempering; 3.3.3 Cleaning plant; 3.3.3.1 First cleaning; 3.3.3.2 Water additionl/tempering; 3.3.3.3 Second cleaning; 3.3.4 Removal of ergot; 3.3.5 Summary; 3.4 Particle size requirements of semolina for pasta production; 3.4.1 General considerations; 3.4.2 Traditional semolina particle size; 3.4.2.1 Quality parameters; 3.4.2.2 Mixing times of semolinas with different particle size distributions; 3.4.2.3 Semolina size reduction in the pasta factory; 3.4.2.4 Semolina size reduction in the mill 3.4.3 Semolina requirements for modern extrusion systems3.4.3.1 Advantage of the eight-roller mill system; 3.4.3.2 Application of the eight-roller mill system; 3.4.4 Addition of durum flour; 3.4.4.1 General considerations; 3.4.4.2 Batch blending and mixing; 3.4.4.3 Continuous blending; 3.4.5 New durum mill concept; 3.4.5.1 Flow sheet; 3.4.5.2 Monitoringl/quality assurance; 3.4.5.3 Features of the new generation of durum mills; 3.4.5.4 Summary; 3.5 The application of a debranning process to durum wheat milling; 3.5.1 Introduction; 3.5.1.1 The development of debranning 3.5.1.2 The technical challenge3.5.1.3 The challenge of debranning wheat; 3.5.2 Wheat preparation; 3.5.2.1 Wheat cleaning system; 3.5.2.2 Water addition for tempering; 3.5.2.3 Kernel washer and hydrator; 3.5.3 The debranning system; 3.5.3.1 Overview; 3.5.3.2 Preconditioning equipment; 3.5.3.3 Vertical debranning machine; 3.5.3.4 By-product handling; 3.5.4 Milling debranned wheat; 3.5.5 The characteristics of debranned wheat; 3.5.5.1 Ash and falling number; 3.5.5.2 Semolina ash: what is the significance?; 3.5.5.3 Germ removal with debranning 3.5.5.4 The removal of microbiological and other contamination with debranning |
| Record Nr. | UNINA-9910145440503321 |
| Malden, MA, : Blackwell Science, 2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Pasta and semolina technology [[electronic resource] /] / edited by R.C. Kill and K. Turnbull
| Pasta and semolina technology [[electronic resource] /] / edited by R.C. Kill and K. Turnbull |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Malden, MA, : Blackwell Science, 2001 |
| Descrizione fisica | 1 online resource (242 p.) |
| Disciplina | 664/.755 |
| Altri autori (Persone) |
KillR. C
TurnbullK (Keith) |
| Soggetto topico |
Pasta products
Food industry and trade |
| ISBN |
1-281-31275-4
9786611312756 0-470-99937-3 0-470-99936-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Pasta and Semolina Technology; Contents; Preface; Contributors; Chapter 1 Introduction; 1.1 What is pasta?; 1.2 Pasta's past; 1.3 Pasta now; 1.4 The market for pasta; 1.5 Nutrition value; References and further reading; Chapter 2 Durum Wheat; 2.1 The origins of wheat; 2.2 The classification and evolution of modern wheats; 2.3 Quality and grain shape; 2.3.1 Factors used to assess quality; 2.3.1.1 Visual scrutiny; 2.3.1.2 Test weight; 2.3.1.3 Blackpoint; 2.3.1.4 Vitreousness; 2.3.1.5 Sprouted grains; 2.3.1.6 Contamination with other wheats; 2.3.1.7 Protein quality and quantity
2.4 Pasta and legislation2.5 Verification of authenticity; 2.6 Molecular techniques to identify adulteration; 2.6.1 The polymerase chain reaction; 2.6.2 Quantitative PCR and the 'Taqman' chemistry; 2.6.3 Fluorogenic 5'-3' exonuclease assay (Taqman); References and further reading; Appendix: Current commercial T. durum varieties; Chapter 3 Advances in Durum Milling; 3.1 Introduction; 3.2 Basic semolina requirements; 3.2.1 Ash; 3.2.2 Particle size; 3.2.3 Speck count; 3.2.4 Colour; 3.2.5 Moisture; 3.3 Modern durum wheat cleaning plants; 3.3.1 Introduction; 3.3.2 Wheat cleaning principles 3.3.2.1 Removal of impurities3.3.2.2 Cleaning of the grain surface; 3.3.2.3 Tempering; 3.3.3 Cleaning plant; 3.3.3.1 First cleaning; 3.3.3.2 Water additionl/tempering; 3.3.3.3 Second cleaning; 3.3.4 Removal of ergot; 3.3.5 Summary; 3.4 Particle size requirements of semolina for pasta production; 3.4.1 General considerations; 3.4.2 Traditional semolina particle size; 3.4.2.1 Quality parameters; 3.4.2.2 Mixing times of semolinas with different particle size distributions; 3.4.2.3 Semolina size reduction in the pasta factory; 3.4.2.4 Semolina size reduction in the mill 3.4.3 Semolina requirements for modern extrusion systems3.4.3.1 Advantage of the eight-roller mill system; 3.4.3.2 Application of the eight-roller mill system; 3.4.4 Addition of durum flour; 3.4.4.1 General considerations; 3.4.4.2 Batch blending and mixing; 3.4.4.3 Continuous blending; 3.4.5 New durum mill concept; 3.4.5.1 Flow sheet; 3.4.5.2 Monitoringl/quality assurance; 3.4.5.3 Features of the new generation of durum mills; 3.4.5.4 Summary; 3.5 The application of a debranning process to durum wheat milling; 3.5.1 Introduction; 3.5.1.1 The development of debranning 3.5.1.2 The technical challenge3.5.1.3 The challenge of debranning wheat; 3.5.2 Wheat preparation; 3.5.2.1 Wheat cleaning system; 3.5.2.2 Water addition for tempering; 3.5.2.3 Kernel washer and hydrator; 3.5.3 The debranning system; 3.5.3.1 Overview; 3.5.3.2 Preconditioning equipment; 3.5.3.3 Vertical debranning machine; 3.5.3.4 By-product handling; 3.5.4 Milling debranned wheat; 3.5.5 The characteristics of debranned wheat; 3.5.5.1 Ash and falling number; 3.5.5.2 Semolina ash: what is the significance?; 3.5.5.3 Germ removal with debranning 3.5.5.4 The removal of microbiological and other contamination with debranning |
| Record Nr. | UNISA-996213957303316 |
| Malden, MA, : Blackwell Science, 2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Pasta and semolina technology / / edited by R.C. Kill and K. Turnbull
| Pasta and semolina technology / / edited by R.C. Kill and K. Turnbull |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Malden, MA, : Blackwell Science, 2001 |
| Descrizione fisica | 1 online resource (242 p.) |
| Disciplina | 664/.755 |
| Altri autori (Persone) |
KillR. C
TurnbullK (Keith) |
| Soggetto topico |
Pasta products
Food industry and trade |
| ISBN |
1-281-31275-4
9786611312756 0-470-99937-3 0-470-99936-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Pasta and Semolina Technology; Contents; Preface; Contributors; Chapter 1 Introduction; 1.1 What is pasta?; 1.2 Pasta's past; 1.3 Pasta now; 1.4 The market for pasta; 1.5 Nutrition value; References and further reading; Chapter 2 Durum Wheat; 2.1 The origins of wheat; 2.2 The classification and evolution of modern wheats; 2.3 Quality and grain shape; 2.3.1 Factors used to assess quality; 2.3.1.1 Visual scrutiny; 2.3.1.2 Test weight; 2.3.1.3 Blackpoint; 2.3.1.4 Vitreousness; 2.3.1.5 Sprouted grains; 2.3.1.6 Contamination with other wheats; 2.3.1.7 Protein quality and quantity
2.4 Pasta and legislation2.5 Verification of authenticity; 2.6 Molecular techniques to identify adulteration; 2.6.1 The polymerase chain reaction; 2.6.2 Quantitative PCR and the 'Taqman' chemistry; 2.6.3 Fluorogenic 5'-3' exonuclease assay (Taqman); References and further reading; Appendix: Current commercial T. durum varieties; Chapter 3 Advances in Durum Milling; 3.1 Introduction; 3.2 Basic semolina requirements; 3.2.1 Ash; 3.2.2 Particle size; 3.2.3 Speck count; 3.2.4 Colour; 3.2.5 Moisture; 3.3 Modern durum wheat cleaning plants; 3.3.1 Introduction; 3.3.2 Wheat cleaning principles 3.3.2.1 Removal of impurities3.3.2.2 Cleaning of the grain surface; 3.3.2.3 Tempering; 3.3.3 Cleaning plant; 3.3.3.1 First cleaning; 3.3.3.2 Water additionl/tempering; 3.3.3.3 Second cleaning; 3.3.4 Removal of ergot; 3.3.5 Summary; 3.4 Particle size requirements of semolina for pasta production; 3.4.1 General considerations; 3.4.2 Traditional semolina particle size; 3.4.2.1 Quality parameters; 3.4.2.2 Mixing times of semolinas with different particle size distributions; 3.4.2.3 Semolina size reduction in the pasta factory; 3.4.2.4 Semolina size reduction in the mill 3.4.3 Semolina requirements for modern extrusion systems3.4.3.1 Advantage of the eight-roller mill system; 3.4.3.2 Application of the eight-roller mill system; 3.4.4 Addition of durum flour; 3.4.4.1 General considerations; 3.4.4.2 Batch blending and mixing; 3.4.4.3 Continuous blending; 3.4.5 New durum mill concept; 3.4.5.1 Flow sheet; 3.4.5.2 Monitoringl/quality assurance; 3.4.5.3 Features of the new generation of durum mills; 3.4.5.4 Summary; 3.5 The application of a debranning process to durum wheat milling; 3.5.1 Introduction; 3.5.1.1 The development of debranning 3.5.1.2 The technical challenge3.5.1.3 The challenge of debranning wheat; 3.5.2 Wheat preparation; 3.5.2.1 Wheat cleaning system; 3.5.2.2 Water addition for tempering; 3.5.2.3 Kernel washer and hydrator; 3.5.3 The debranning system; 3.5.3.1 Overview; 3.5.3.2 Preconditioning equipment; 3.5.3.3 Vertical debranning machine; 3.5.3.4 By-product handling; 3.5.4 Milling debranned wheat; 3.5.5 The characteristics of debranned wheat; 3.5.5.1 Ash and falling number; 3.5.5.2 Semolina ash: what is the significance?; 3.5.5.3 Germ removal with debranning 3.5.5.4 The removal of microbiological and other contamination with debranning |
| Record Nr. | UNINA-9910812730303321 |
| Malden, MA, : Blackwell Science, 2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Soggetto topico
-
Pasta products
(4)
- Food industry and trade (3)
- Flour (1)