Mixolab: A New Approach to Rheology

Mixolab: A New Approach to Rheology

by Arnaud Dubat

NOOK Book(eBook)

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Overview

Publishing high-quality food production applications handbooks is a hallmark of AACCI PRESS and Mixolab: A New Approach to Rheology is no exception. Increasing consumer demand for quality foods with superior nutritional value makes innovative tools like the Mixolab of increasing interest to food developers and producers. Operators, breeders, millers, researchers, product developers, formulators, and bakers will find answers to their questions, along with guidelines for maximizing the use of the Mixolab for a wide range of applications. Gaining a better understanding of the instrument's capabilities will assist in discovery of novel uses by both research and production professionals.

Key Features:

  • Technical description of the Mixolab and comparison with existing devices
  • Coverage of durum wheat, rice, corn, buckwheat, and other cereals
  • Specific focus on gluten, starch, ingredients, and enzymes
  • Influence of sugar, fats, and salt on dough rheology
  • International comparisons of HACCP experiences
  • Table of uses for specific carbohydrates
  • Descriptions of improved laboratory techniques
  • Wheat testing for breeders

An Essential Reference For:

  • Additive manufacturers
  • Bakers
  • Breeders
  • Enzyme manufacturers
  • Millers
  • Quality control laboratories
  • Research laboratories
  • Research and development centers      
  • Storage elevators
  • Students
  • Universities
  • Yeast producers


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Product Details

ISBN-13: 9780128104309
Publisher: Elsevier Science
Publication date: 04/27/2016
Series: American Association of Cereal Chemists International
Sold by: Barnes & Noble
Format: NOOK Book
File size: 11 MB
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About the Author

CHOPIN Technologies, Paris, France

Table of Contents

Part I. Device Presentation 1. The Mixolab 2. Factors Affecting Mixolab Performance 3. Relationship Between the Mixolab and Other Devices

Part II. Measuring Cereal Chemistry with the Mixolab 4. Use of Mixolab on Formulated Flours 5. Characterization of Starch Using the Mixolab 6. Amylase Activity and the Mixolab 7. Mixolab Analysis of Vital Wheat Gluten 8. Estimation of Protease Activity by Use of the Mixolab 9. Gluten-Free Cereals and Flours and the Mixolab 10. Effects of Additives and Technological Aids (Enzymes) on the Mixolab Curve

Part III. Mixolab for Cereal Breeding and Quality Control 11. Potential Use of the Mixolab in Wheat Breeding 12. Whole-Kernel Mixolab Testing for Different Cereals 13. Adaptation of the Mixolab for Durum Wheat Testing 14. Use of the Mixolab in Predicting Rice Quality

Part IV. Technical Data 15. Mixolab Operation, Maintenance, and Troubleshooting

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