By Gonul Kaletunc, Kenneth J. Breslauer
Characterization of Cereals and Flours is a state of the art reference that information the newest advances to symbolize the consequences of producing approaches and garage stipulations at the thermal, mechanical, and structural homes of cereal flours and their items - interpreting the impression of moisture absorption, garage temperature, baking, and extrusion processing on flour and cereal product texture, shelf-life, and caliber. The booklet discusses the effect of additions on pre- and postprocessed meals biopolymers; the advance of databases and building of nation diagrams to demonstrate the kingdom and serve as of cereal flours sooner than, in the course of, and after creation; and the present concepts in photo research, mild and electron microscopy, and NMR spectroscopy used to research the microstructure of cereal items. It additionally discusses the tools used to optimize processing parameters and formulations to supply end-products with fascinating sensory and textural homes; the shelf lifetime of cereal items; and the relationships among the sensory and actual features of cereal foods.
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Extra info for Characterization of cereals and flours : properties, analysis, and applications
ML Politz, JD Timpa, AR White, BP Wasserman. Non-aqueous gel permeation chromatography of wheat starch in dimethylacetamide (DMAC) and LiCl: Extrusion-induced fragmentation. Carbohydr Polym 20:91–99, 1994. 39. C Mercier, R Charbonniere, J Grebaut, JF De La Gueriviere. Formation of amylose–lipid complexes by twin-screw extrusion cooking of manioc starch. Cereal Chem 57:4–9, 1980. 40. G Kaletunc¸, KJ Breslauer. Construction of a wheat-ﬂour state diagram: application to extrusion processing. J Thermal Analysis 47:1267–1288, 1996.
St Paul, MN: Am Assoc Cereal Chem, 1989, pp 1–15. 60. GH Ryu, CE Walker. Cell structure of wheat ﬂour extrudates produced with various emulsiﬁers. Lebensm-Wiss Technol 27:432–441, 1994. 61. G Moore. Snack food extrusion. In: ND Frame, ed. The Technology of Extrusion Cooking. London: Blackie Academic and Professional, 1994, pp 110–143. 62. GI Galloway, CG Biliaderis, DW Stanley. Properties and structure of amylose– glyceryl monostearate complexes formed in solution or on extrusion of wheat ﬂour.
Glycerol monostearate (GMS) and sodium steroyl lactylate (SSL) are two small-molecular-weight emulsiﬁers commonly used in food applications. The hydrophobic ends of emulsiﬁers are believed to form a complex with the amylose fraction of starch during cooking, retarding starch gelatinization and decreasing swelling. Starch granule swelling and solubility decline with an increase in complex formation (64). Galloway et al. (62) reported that the formation of amylose–GMS complex resulted in a decreased degree of gelatinization, water solubility, and expansion of wheat ﬂour extrudates.