Dough Rheology and Baked Product Texture

Dough Rheology and Baked Product Texture by H. Faridi, J.M. Faubion.

Cereal chemists are interested in rheology because the dough undergoes some type of deformation in every phase of the conversion of flour into baked products. During mixing, dough is subjected to extreme deformations, many that exceed the rupture limit; during fermentation, the deformations are much...

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Bibliographic Details
Main Authors: Faridi, H. (Author), Faubion, J.M (Author)
Corporate Author: SpringerLink (Online service)
Format: eBook
Language:English
Published: New York, NY : Springer US : Imprint: Springer, 1990.
Edition:1st ed. 1990.
Series:Springer eBook Collection.
Subjects:
Industrial engineering.
Production engineering.
Mechanics.
Mechanics, Applied.
Chemical engineering.
Food—Biotechnology.
Electronic resources (E-books)
Online Access:Click to view e-book
Holy Cross Note:Loaded electronically.
Electronic access restricted to members of the Holy Cross Community.
Table of Contents:
  • 1. Fundamental Aspects of Dough Rheology
  • 2. The Viscoelastic Properties of Wheat Flour Doughs
  • 3. Rheological Properties of Cereal Proteins
  • 4. Rheological Properties of Cereal Carbohydrates
  • 5. Influences of the Glassy and Rubbery States on the Thermal, Mechanical, and Structural Properties of Doughs and Baked Products
  • 6. Basic Principles of Food Texture Measurement
  • 7. Application of Rheology in the Bread Industry
  • 8. Application of Rheology in the Cookie and Cracker Industry
  • 9. Application of Rheology in the Pasta Industry
  • 10. Application of Rheology in the Breakfast Cereal Industry
  • 11. Influence of Extrusion Processing on In-Line Rheological Behavior, Structure, and Function of Wheat Starch
  • 12. Rheology in Process Engineering
  • 13. Interrelationships of Rheology, Kinetics, and Transport Phenomena in Food Processing
  • 14. Rheological and Engineering Aspects of the Sheeting and Laminating of Doughs
  • 15. Practical Texture Measurements of Cereal Foods
  • 16. Texture Evaluation of Baked Products Using Descriptive Sensory Analysis.

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