The farinograph handbook : advances in technology, science, and applications
著者
書誌事項
The farinograph handbook : advances in technology, science, and applications
（Woodhead Publishing in food science, technology and nutrition）
Woodhead Publishing, an imprint of Elsevier, c2022
4th ed
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注記
"Cereals & Grains Association"
Previous ed.: St. Paul: AACC, 1984
Includes bibliographical references and index
内容説明・目次
内容説明
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.
目次
Part One: Instrument 1. The Farinograph 2. Principles of Farinograph operation and factors affecting performance 3. Understanding Farinograph torque curves 4. Dough rheology and the Farinograph
Part Two: Applications 5. Using the Farinograph in daily operations 6. Hard wheat products 7. Soft wheat products 8. Whole wheat products 9. Specialty products (durum and gluten-free products) 10. Using the Farinograph/Do-Corder/Plasticorder as a torque rheometer for difficult to measure biological materials 11. Advanced research applications
Part Three: Appendices A: Bowl cleaning and maintenance B: Calibration C: Troubleshooting D: Legacy information
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