| Titre : | The ICC handbook of cereals, flour, dough & product testing. Methods and applications. | | Type de document : | texte imprimé | | Auteurs : | Stanley Cauvain, Editeur scientifique ; Linda S. Young, Editeur scientifique | | Editeur : | LANCASTER : DEStech Publications, Inc | | Année de publication : | 2009 | | Importance : | 12 p. - 498 p. | | ISBN/ISSN/EAN : | 978-1-932078-99-2 | | Prix : | 167,9 | | Note générale : | Bibliographie
Illustrations
Index | | Langues : | Anglais (eng) | | Catégories : | Liste Plan de classement
18.1.2 (SCIENCE ET TECHNOLOGIE DES CEREALES) [Classement Massy]
Thésaurus Agro-alimentaire
CEREALE ; PRODUIT A BASE DE CEREALE ; FARINE ; PATE ; GRAINE ; PRODUIT FERMENTE ; BISCUIT ; EQUIPEMENT ; EXTRUSION ; TECHNIQUE ANALYTIQUE ; NORME ; SELECTION ; BLE ; ORGE ; MAIS ; MALTERIE ; TENEUR EN EAU ; MYCOTOXINE ; STOCKAGE ; INSECTE ; AMYLASE ; MEUNERIE ; PAIN ; GATEAU ; SORGHO ; MILLET ; RIZ ; AVOINE ; PESTICIDE ; ALIMENT POUR ANIMAUX ; ALVEOGRAPHE
| | Type de document : | Livre | | Table des matières : | 1. Introduction
The International Association for Cereal Science and Technology (ICC)
The Reliability of Measurements
Further Information on Testing and Standards
2. The Application of Testing Methods in Cereals Breedlng Programs
Breeding Behaviour and Its Influence on Application of Testing Methods
Factors Influencing Application of Testing Methods
Importance of Experimental Design
General Requirements of Early Generation Cereal Testing Methods
Converting Grain to Flour, Wholemeal or Grits
Tests on Flour and Wholemeal
Wheat
Barley
Testing for Malting Quality
Maize (Corn)
Useful Web Sites
3. Testing Cereals ln the Field and at the Store and Its Relevance to End-Product Performance
Sulphur
Nitrogen
Orange Wheat Blossom Midge
Fusarium Mycotoxins
Amylase/Germination Testing
Moisture Determination
Storage Insects and Mites
Mycotoxin Testing (Out-Loading)
Grain Condition Post Harvest (ln-Store)
4. Using Cereal Testlng at Mlllintake
Grains Testing at Intake
Testing Single Grain Varieties
Testing Agreed Specifications
The Test Milling of Grains
Organic, Spelt and Other Ancient Grains
Durum Wheat
5. Applications of Testlng Methods ln Flour Mills
An Outline of Grain Milling Processes
Testing Wheat Flour Milling Stocks During Production
Checking the Final Flour
Testing Wholemeal Wheat Flours
The Modification of Wheat Flour
Monitoring Additions to and Fortification of Wheat Flours
Analyzing Animal Feeds
Malted Wheat and Barley Products for Foods
6. The Relevance of Testing to the Manufacture of Bread and Fermented Products
A Synopsis of Breadmaking Processes
Dough Processing from Divider to Prover
Expansion in the Prover and Structure Setting in the Oven
The Relationship Between Flour Properties and Bread Quality
Testing Rye Flours
Test Baking
Bread Flour Specifications
Assessing Bread and Fermented Product Quality
7. The Relevance of Testing to the Manufacture of Biscuits (Cookles), Cakes and Pastries
A Synopsis of Biscuit (Cookie) Making Processes
The Relationship Between Flour Properties and Biscuit (Cookie) Quality
Biscuit (Cookie) Flour Specifications
Assessing Biscuit (Cookie) Quality
A Synopsis of Cake Making Processes
The Relationship Between Flour Properties and Cake Quality
Cake Flour Specifications
Assessing Cake Quality
A Synopsis of Pastry Making Processes
The Relationship Between Flour Properties and Pastry Quality
Pastry Flour Specifications
Assessing Pastry Quality
Test Baking for Biscuits, Cookies, Cakes and Pastries
8. Cereal Testlng ln the Manufacture of Extruded Products
Manufacture of Foods Using Extrusion Cooking Technologies
Raw Materials Used to Manufacture Extruded Products Chemical Analysis
Physical Analysis of Raw Materials
The Assessment of Products
Physical Methods for Assessing Products
Chemical Analysis
Physical Texture Analysis
Sensory Analysis
9. Applications for Non-Wheat Testing Methods
Maize
Sorghum
Millets
Rice
Oats
References
Useful General References
10. Testing for Food Safety
Use of Mycotoxin Analyses
Acoustic Testing for the Most Important Mycotoxins in Grain
Rapid Testing for Food Safety in Cereals and Flour: Gluten and Food Allergens
Methods of Analysis for Pesticide Residues in Cereal Grains
Testing for Acrylarnide
GMO Testing Methods: Analytical Approaches, Method Validation and Sampling Strategy
11. Testing for Animai Feed Production
Testing for Microbiological Contarninants in Animal Feed
Agricultural and Other Chemicals
Mycotoxins
12. An Overvlew of ICC Cereals Testing Methods
ICC Standard Methods
13. CerealsTesting Equipment
Brabender@ GmbH & Co. KG
CHOPIN Technologies@
Elementar Analysensysteme GmbH
FOSS Analytical AB
Newport Scientific-A Part of the Perten Instruments Group
Perten Instruments AB
Sadkiewicz@ Instruments
Stable Micro Systems
Megazyme
R-Biopharm AG | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=68977 |
The ICC handbook of cereals, flour, dough & product testing. Methods and applications. [texte imprimé] / Stanley Cauvain, Editeur scientifique ; Linda S. Young, Editeur scientifique . - LANCASTER : DEStech Publications, Inc, 2009 . - 12 p. - 498 p. ISBN : 978-1-932078-99-2 : 167,9 Bibliographie
Illustrations
Index Langues : Anglais ( eng) | Catégories : | Liste Plan de classement
18.1.2 (SCIENCE ET TECHNOLOGIE DES CEREALES) [Classement Massy]
Thésaurus Agro-alimentaire
CEREALE ; PRODUIT A BASE DE CEREALE ; FARINE ; PATE ; GRAINE ; PRODUIT FERMENTE ; BISCUIT ; EQUIPEMENT ; EXTRUSION ; TECHNIQUE ANALYTIQUE ; NORME ; SELECTION ; BLE ; ORGE ; MAIS ; MALTERIE ; TENEUR EN EAU ; MYCOTOXINE ; STOCKAGE ; INSECTE ; AMYLASE ; MEUNERIE ; PAIN ; GATEAU ; SORGHO ; MILLET ; RIZ ; AVOINE ; PESTICIDE ; ALIMENT POUR ANIMAUX ; ALVEOGRAPHE
| | Type de document : | Livre | | Table des matières : | 1. Introduction
The International Association for Cereal Science and Technology (ICC)
The Reliability of Measurements
Further Information on Testing and Standards
2. The Application of Testing Methods in Cereals Breedlng Programs
Breeding Behaviour and Its Influence on Application of Testing Methods
Factors Influencing Application of Testing Methods
Importance of Experimental Design
General Requirements of Early Generation Cereal Testing Methods
Converting Grain to Flour, Wholemeal or Grits
Tests on Flour and Wholemeal
Wheat
Barley
Testing for Malting Quality
Maize (Corn)
Useful Web Sites
3. Testing Cereals ln the Field and at the Store and Its Relevance to End-Product Performance
Sulphur
Nitrogen
Orange Wheat Blossom Midge
Fusarium Mycotoxins
Amylase/Germination Testing
Moisture Determination
Storage Insects and Mites
Mycotoxin Testing (Out-Loading)
Grain Condition Post Harvest (ln-Store)
4. Using Cereal Testlng at Mlllintake
Grains Testing at Intake
Testing Single Grain Varieties
Testing Agreed Specifications
The Test Milling of Grains
Organic, Spelt and Other Ancient Grains
Durum Wheat
5. Applications of Testlng Methods ln Flour Mills
An Outline of Grain Milling Processes
Testing Wheat Flour Milling Stocks During Production
Checking the Final Flour
Testing Wholemeal Wheat Flours
The Modification of Wheat Flour
Monitoring Additions to and Fortification of Wheat Flours
Analyzing Animal Feeds
Malted Wheat and Barley Products for Foods
6. The Relevance of Testing to the Manufacture of Bread and Fermented Products
A Synopsis of Breadmaking Processes
Dough Processing from Divider to Prover
Expansion in the Prover and Structure Setting in the Oven
The Relationship Between Flour Properties and Bread Quality
Testing Rye Flours
Test Baking
Bread Flour Specifications
Assessing Bread and Fermented Product Quality
7. The Relevance of Testing to the Manufacture of Biscuits (Cookles), Cakes and Pastries
A Synopsis of Biscuit (Cookie) Making Processes
The Relationship Between Flour Properties and Biscuit (Cookie) Quality
Biscuit (Cookie) Flour Specifications
Assessing Biscuit (Cookie) Quality
A Synopsis of Cake Making Processes
The Relationship Between Flour Properties and Cake Quality
Cake Flour Specifications
Assessing Cake Quality
A Synopsis of Pastry Making Processes
The Relationship Between Flour Properties and Pastry Quality
Pastry Flour Specifications
Assessing Pastry Quality
Test Baking for Biscuits, Cookies, Cakes and Pastries
8. Cereal Testlng ln the Manufacture of Extruded Products
Manufacture of Foods Using Extrusion Cooking Technologies
Raw Materials Used to Manufacture Extruded Products Chemical Analysis
Physical Analysis of Raw Materials
The Assessment of Products
Physical Methods for Assessing Products
Chemical Analysis
Physical Texture Analysis
Sensory Analysis
9. Applications for Non-Wheat Testing Methods
Maize
Sorghum
Millets
Rice
Oats
References
Useful General References
10. Testing for Food Safety
Use of Mycotoxin Analyses
Acoustic Testing for the Most Important Mycotoxins in Grain
Rapid Testing for Food Safety in Cereals and Flour: Gluten and Food Allergens
Methods of Analysis for Pesticide Residues in Cereal Grains
Testing for Acrylarnide
GMO Testing Methods: Analytical Approaches, Method Validation and Sampling Strategy
11. Testing for Animai Feed Production
Testing for Microbiological Contarninants in Animal Feed
Agricultural and Other Chemicals
Mycotoxins
12. An Overvlew of ICC Cereals Testing Methods
ICC Standard Methods
13. CerealsTesting Equipment
Brabender@ GmbH & Co. KG
CHOPIN Technologies@
Elementar Analysensysteme GmbH
FOSS Analytical AB
Newport Scientific-A Part of the Perten Instruments Group
Perten Instruments AB
Sadkiewicz@ Instruments
Stable Micro Systems
Megazyme
R-Biopharm AG | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=68977 |
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