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Using cereal science and technology for the benefit of consumers : proceedings of the 12th International ICC Cereal and Bread Congress 23-26 May, 2004, Harrogate, UK /
The Proceedings of the 12th International Cereal and Bread Congress provide a wide-ranging, comprehensive and up-to-date review of the latest advances in cereal science and technology with contributions from leading cereals institutes and individuals from around the world. They bring together all el...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor Corporativo: | |
| Otros Autores: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge, England ; Boca Raton, Florida :
Woodhead Publishing Limited : CRC Press,
2005.
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| Colección: | Woodhead Publishing in food science, technology, and nutrition.
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| Temas: | |
| Acceso en línea: | Texto completo |
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| 245 | 0 | 0 | |a Using cereal science and technology for the benefit of consumers : |b proceedings of the 12th International ICC Cereal and Bread Congress 23-26 May, 2004, Harrogate, UK / |c edited by Stanley P. Cauvain, Susan S. Salmon and Linda S. Young. |
| 264 | 1 | |a Cambridge, England ; |a Boca Raton, Florida : |b Woodhead Publishing Limited : |b CRC Press, |c 2005. | |
| 264 | 4 | |c �2005 | |
| 300 | |a 1 online resource (593 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
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| 490 | 1 | |a Woodhead Publishing Series in Food Science, Technology and Nutrition | |
| 588 | 0 | |a Online resource; title from PDF title page (ebrary, viewed February 14, 2014). | |
| 520 | |a The Proceedings of the 12th International Cereal and Bread Congress provide a wide-ranging, comprehensive and up-to-date review of the latest advances in cereal science and technology with contributions from leading cereals institutes and individuals from around the world. They bring together all elements of the 'grain chain' from breeding of new wheat varieties through the milling processes and on to the conversion of flour into baked products ready for the consumer at large. Evaluating and predicting wheat flour properties require new equipment and new techniques and these are covered in depth. Cereals other than wheat are given due consideration. The versatility of wheat flour and its conversion into food is reviewed across a whole spectrum of products. There is a strong emphasis on the use of wheat flour for bread making but with consideration of applications in the manufacture of cakes, cookies, pastries, extruded foods, pasta and noodles. The development process and the benefits to consumers are also addressed. The Editors and the Organising Committee have assembled a collection of high-quality papers which provide a showpiece for the latest developments in cereal science and technology. Extensive collection of proceedings from the 12th International Cereal and Bread CongressHigh-quality papers highlighting the most recent developments in cereal science and technologyBenefits for the industry and consumers are discussed. | ||
| 505 | 0 | |a Cover; USING CEREAL SCIENCE AND TECHNOLOGY FOR THE BENEFIT OF CONSUMERS: Proceedings of the 12th International ICC Cereal and Bread Congress 23-26th May 2004, Harrogate, UK; COPYRIGHT; CONTENTS; PREFACE; PART I KEYNOTE LECTURES; CONGRESS WELCOME ADDRESS; OPENING TECHNICAL ADDRESSSUPPORTING THE PATH FROM WHEAT GENOMICS TO ASLICE OF BREAD; INTRODUCTION; THE PATH; ABOUT HGCA; TRAVELLING THE PATH; CEREAL VARIETIES; PRODUCING THE GRAIN; SAFETY OF THE GRAIN; DELIVERING THE GRAIN; DEVELOPING PRODUCTS; NUTRITION; EDUCATION ON THE PATH; SUMMARY; PART II WHEAT BREEDING AROUND THE WORLD. | |
| 505 | 8 | |a Evaluation of wheat quality for the uk in thehgca recommended list systemabstract; introduction; the market for wheat in the uk; the uk framework for variety testing; conclusion; references; breeding bread making varieties foreuropean markets; abstract; introduction; genetics of breadmaking quality; market profiles; uk; quality tests used in the different territories; future developments; conclusion; reference; selection of breeders' lines for wheat quality:australian innovations; abstract; introduction; very small-scale quality testing; protein markers for dough quality. | |
| 505 | 8 | |a IMMUNOASSAYS TO IDENTIFY SPECIFIC PROTEIN MARKERSDNA TESTING; PRACTICAL APPLICATION OF DNA MAPPING IN BREEDING; REFERENCES; WHEAT BREEDING IN AUSTRALIA; ABSTRACT; INTRODUCTION; THE ENVIRONMENT; CROP PRODUCTION AND QUALITY TYPES; QUALITY TYPES AND BREEDING CHALLENGES; DELIVERY OF BREEDING IN AUSTRALIA, BREEDING CHALLENGES; ROLES OF THE FOUR ARS REGIONAL WHEAT QUALITY LABORATORIES IN U.S. WHEAT QUALITY IMPROVEMENT; ABSTRACT; INTRODUCTION; U.S. WHEAT BREEDING PROGRAM; ARS, REGIONAL WHEAT QUALITY LABORATORIES (RWQLs); SOFT WHEAT QUALITY LABORATORY (SWQL), WOOSTER, OH. | |
| 505 | 8 | |a Hard winter wheat quality lab (hwwql), manhattan, kswestern wheat quality laboratory (wwql), pullman, wa; hard red spring and durum wheat quality laboratory (hrs & dwql), fargo, nd; conclusions; wheat breeding in the great plains of north america -- past, present and future; abstract; introduction; history of breeding efforts in the hard winter wheatregion; current breeding targets; shifting emphases in wheat breeding in the great plains; future trends in wheat breeding in the great plains; breeding for improved stability in bread-making quality; abstract; introduction; materials and methods. | |
| 505 | 8 | |a RESULTS AND DISCUSSIONACKNOWLEDGEMENTS; REFERENCES; PART lll THE POTENTIAL FOR USING OTHER CEREALS; DEVELOPMENTS IN SORGHUM BREAD MAKING; ABSTRACT; INTRODUCTION; MALTING; LACTIC ACID FERMENTATION; STARCH PRE-GELATINISATION; ALKALI TREATMENT OF DOUGH; CONCLUSIONS; REFERENCES; NEW DEVELOPMENTS IN SORGHUM PROTEINS; ABSTRACT; INTRODUCTION; SORGHUM DIGESTIBILITY; PLASTICS FROM SORGHUM PROTEIN; ACKNOWLEDGEMENTS; REFERENCES; COMPARISON OF THE BREADMAKING POTENTIAL OF DIFFERENT SORGHUM HYBRIDS; ABSTRACT; INTRODUCTION; MATERIALS AND METHODS; RESULTS; DISCUSSION; CONCLUSIONS; REFERENCES. | |
| 650 | 0 | |a Grain |x Industrial applications |v Congresses. | |
| 650 | 0 | |a Grain |v Congresses. | |
| 650 | 0 | |a Cereal products. | |
| 650 | 0 | |a Grain. | |
| 650 | 0 | |a Grain |x Industrial applications. | |
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| 650 | 7 | |a grain (seed) |2 aat |0 (CStmoGRI)aat300011871 | |
| 650 | 7 | |a Cereal products |2 fast |0 (OCoLC)fst00851221 | |
| 650 | 7 | |a Grain |2 fast |0 (OCoLC)fst00945891 | |
| 650 | 7 | |a Grain |x Industrial applications |2 fast |0 (OCoLC)fst00945938 | |
| 655 | 7 | |a proceedings (reports) |2 aat |0 (CStmoGRI)aatgf300027316 | |
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| 700 | 1 | |a Cauvain, Stanley P. | |
| 700 | 1 | |a Salmon, Susan S. | |
| 700 | 1 | |a Young, Linda S. | |
| 710 | 2 | |a Campden & Chorleywood Food Research Association. | |
| 776 | 0 | 8 | |i Print version: |t Using cereal science and technology for the benefit of consumers : proceedings of the 12th International ICC Cereal and Bread Congress 23-26 May, 2004, Harrogate, UK. |d Cambridge, England ; Boca Raton, Florida : Woodhead Publishing Limited : CRC Press, �2007 |h x, 580 pages |z 9781845694791 |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9781845694791 |z Texto completo |