A straightforward, practical guide that offers coverage of specific product applications, problem resolution, and basics of wheat and milling.
Wheat flour is a key ingredient in many food creations, from baked goods to breakfast cereals to various pastas and noodles. And while it may seem like a simple ingredient to some, the quality, composition, milling, and other aspects of wheat flour will make a big difference in the final product—as well as its success (or failure) in the market. Wheat Flour, Second Edition, breaks down this important ingredient from a range of perspectives important to the food industry, including wheat crops, milling, the composition of commercial flour, nutrition, wheat and flour testing; production issues, quality specifications; and products derived from hard, soft, and durum wheats.Like other books in AACCI's Ingredient Handbook series, Wheat Flour, Second Edition offers expert information currently unavailable in a single source and presents it in straightforward language. It is among the fastest, easiest references for industry professionals, including:
Wheat Flour, Second Edition features clearly written text filled with many easy-to-use tables and illustrations. Concise troubleshooting guides help those dealing with product quality or production issues. And for quick reference, definitions of key terms appear in the margins of pages throughout the text and in the book’s extensive glossary.This latest edition incorporates the latest technical information on wheat flour, representing the many recent changes in technology and research since the first edition was produced in 2001. Also new to this edition: the book considers key nutritional questions that were not as important to the public when the first edition was produced, such as health conditions involving gluten and wheat allergies and the quest for products with less fat and salt.Coverage of specific product applications and problem resolution, as well as basics about wheat and milling, make Wheat Flour a must-have for food industry professionals. Everyone from new product developers to technical sales personnel will find answers to wheat and wheat flour questions in this one-stop, practical ingredient handbook.
Buhler Inc.P.O. Box 9497Minneapolis, MN 55440Tel : +1 (763) 847-9900 Email: firstname.lastname@example.orgWeb: www.buhlergroup.com
General MillsNumber One General Mills BlvdMinneapolis, MN 55426-1347Tel : +1 (763) 764-7600Web: www.generalmills.com
Corbion Caravan7905 Quivira RdLenexa, KS 66215Tel: +1 (800) 669-4092Web: www.corbion.com
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