Biomedical Engineering Reference
In-Depth Information
15. Lucisano M, Pagani MA (1997) Cereali e derivati. In: Daghetta A (ed) Gli alimenti: aspetti
tecnologici e nutrizionali. Istituto Danone, Milano, pp 7-67
16. Werner A (2002) Traceability of raw material in bakeries. Getreide Mehl und Brot
56:358-360
17. Sperber WH (2007) Role of microbiological guidelines in the production and commercial use
of milled cereal grains: a practical approach for the 21st century. J Food Prot 70:1041-1053
18. Tkac JJ (1992) US Patent 5 082 680
19. Willis M, Giles J (2001) The application of a debranning process to durum wheat milling. In:
Kill RC, Tumbull K (eds) Pasta and semolina technology. Blackwell Science, Oxford, UK, pp
64-85
20. Dexter JE, Martin DG, Sadaranganey GT, Michaelides J, Mathieson N, Tkac JJ, Marchylo BA
(1994) Preprocessing: effects on durum wheat milling and spaghetti-making quality. Cereal
Chem 71:10-16
21. Bottega G, Cecchini C, D'Egidio MG, Marti A, Pagani MA (2009) Debranning process to
improve quality and safety of wheat and wheat products. Tec Molitoria Int 60:67-78
22. Laca A, Mousia Z, Dıaz M, Webb C, Pandiella SS (2006) Distribution of microbial contamina-
tion within cereal grains. J Food Eng 72:332-338
23. Sekhon KS, Singh N, Singh RP (1992) Studies of the improvement of quality of wheat infected
with Karnal bunt. I. Milling, rheological and baking properties. Cereal Chem 69:50-54
24. Wrigley C, Batey I (2003) Assessing grain quality. In: Cauvain SP (ed) Bread making.
Improving quality, 1st edn. CRC-Woodhead Publishing Ltd, Cambridge, UK, pp 71-96
25. Sears JK, Darby JR (1982) The technology of plasticizers. In: Sears JK, Darby JR (eds), Wiley
Interscience, New York, pp 1-1166
26. Bernardin JE, Kasarda DD (1973) Hydrated protein fibrils from wheat endosperm. Cereal
Chem 50:529-536
27. Hoseney RC, Zeleznak K, Lai CS (1986) Wheat gluten: a glassy polymer. Cereal Chem
63:285-286
28. Cuq B, Abecassis J, Guilbert S (2003) State diagrams to help describe wheat bread processing.
Int J Food Sci Tech 38:759-766
29. Feillet P, Guinet R, Morel MH, Rouau X (1994) La Pâte. Formation et développement. In:
Guinet R, Godon B (eds) La panification française. Lavoisier, Paris, pp 226-279
30. Schiraldi A, Fessas D (2003) Classical and Knudsen thermogravimetry to check states and
displacements of water in food systems. J Therm Anal Cal 71:225-235
31. Tolstoguzov VB (2000) Food as dispersion system. Thermodynamic aspects of composition-
property relationships in formulated food. J Therm Anal Cal 61:397-409
32. Bushuk W (1966) Distribution of water in dough and bread. Baker's Dig 40:38-40
33. Eliasson AC (2003) Starch structure and bread quality. In: Cauvain SP (ed) Bread making.
Improving quality, 1st edn. CRC-Woodhead, Cambridge, UK, pp 145-167
34. Eliasson AC (2003) Starch structure and bread quality. In: Cauvain SP (ed) Bread making.
Improving quality, 1st edn. CRC-Woodhead Publishing Ltd, Cambridge, UK, pp 145-167
35. He H, Roach RR, Hoseney RC (1992) Role of salt in baking. Cereal Food World 53:4-6
36. Holmes JT, Hoseney RC (1987) Effect of pH and certain ions on bread-making properties.
Cereal Chem 64:343-348
37. Desgrets R (1994) Les ingredients spéci fi ques: pani fi cation fi ne, viennoiserie. In: Guinet R,
Godon B (eds) La panification française. Lavoisier, Paris, pp 132-151
38. Campbell GM (2003) Bread aeration. In: Cauvain SP (ed) Bread making. Improving quality,
1st edn. CRC-Woodhead, Cambridge, UK, pp 352-374
39. Gray JA, Bemiller JN (2003) Bread staling: molecular basis and control. Comprehensive
Reviews. Compr Rev Food Sci Food Safety 2:1-21
40. Kulp K, Ponte JG Jr (1981) Staling of white pan bread: fundamental causes. CRC Crit Rev
Food Tec 11:1-48
41. Chargelegue A, Guinet R, Neyreneuf O, Onno B, Pointrenaud B (1994) La fermentation. In:
Guinet R, Godon B (eds) La panification française. Lavoisier, Paris, pp 280-325
Search WWH ::




Custom Search