Titlebook: Dough Rheology and Baked Product Texture; Hamed Faridi,Jon M. Faubion Book 1990 Van Nostrand Reinhold 1990 cereals.food processing.process

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https://doi.org/10.1057/9781137460790 temperature, .) is well known as a key aspect of synthetic polymer science (Ferry, 1980; Rowland, 1980; Sears and Darby, 1982). Eisenberg (1984) has stated that “the glass transition is perhaps the most important single parameter which one needs to know before one can decide on the application of t

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Structures of Feeling in Unequal Englishesns, the food will not be consumed, or if it is consumed, it will provoke negative consumer response. Food technologists have good reason to devote considerable time to measuring and controlling the acceptability factors for foods.

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Structures of Feeling in Unequal Englishesation has made it possible to reduce labor costs and to eliminate many tedious and repetitive jobs, it has also created a great demand for better understanding of factors that affect the cookie/cracker manufacturing process (Manley, 1983).

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Structures of Feeling in Unequal Englishess based on the rheological properties of the raw materials. Consequently, the manufacture of pasta remains more an art than a science. Large, highly automated production lines still rely on the expertise of the extruder operator to determine the proper water: semolina ratios. In contrast, cereal che

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Gender Discrimination in the Boardroomction of cookies, pizza, bread, and pastry doughs, as well as Mexican specialties such as tacos and tortillas (Matz, 1968; Behnke et al., 1979). Sheeting used to be the method of choice for the production of pasta products, such as egg noodles (Hummel, 1950). This application is not as widespread as