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
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Cambridge, England
Woodhead Publishing Limited
2005
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | 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 |
| Beschreibung: | 1 Online-Ressource (593 pages) |
| ISBN: | 9781845690632 184569063X 9781845694791 9780849337710 |
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| spelling | 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 edited by Stanley P. Cauvain, Susan S. Salmon and Linda S. Young Cambridge, England Woodhead Publishing Limited 2005 1 Online-Ressource (593 pages) txt rdacontent c rdamedia cr rdacarrier 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 Conference proceedings fast Cereal products fast Grain fast Grain / Industrial applications fast Grain Industrial applications Congresses Grain Congresses Cereal products Grain Grain Industrial applications Getreideverarbeitung (DE-588)4123288-4 gnd rswk-swf (DE-588)1071861417 Konferenzschrift gnd-content Getreideverarbeitung (DE-588)4123288-4 s 1\p DE-604 Cauvain, Stanley P. Sonstige oth Salmon, Susan S. Sonstige oth Young, Linda S. Sonstige oth Campden & Chorleywood Food Research Association Sonstige oth http://www.sciencedirect.com/science/book/9781845694791 Verlag Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | 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 Conference proceedings fast Cereal products fast Grain fast Grain / Industrial applications fast Grain Industrial applications Congresses Grain Congresses Cereal products Grain Grain Industrial applications Getreideverarbeitung (DE-588)4123288-4 gnd |
| subject_GND | (DE-588)4123288-4 (DE-588)1071861417 |
| title | 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 |
| title_auth | 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 |
| title_exact_search | 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 |
| title_full | 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 edited by Stanley P. Cauvain, Susan S. Salmon and Linda S. Young |
| title_fullStr | 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 edited by Stanley P. Cauvain, Susan S. Salmon and Linda S. Young |
| title_full_unstemmed | 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 edited by Stanley P. Cauvain, Susan S. Salmon and Linda S. Young |
| title_short | Using cereal science and technology for the benefit of consumers |
| title_sort | 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 |
| title_sub | proceedings of the 12th International ICC Cereal and Bread Congress 23-26 May, 2004, Harrogate, UK |
| topic | Conference proceedings fast Cereal products fast Grain fast Grain / Industrial applications fast Grain Industrial applications Congresses Grain Congresses Cereal products Grain Grain Industrial applications Getreideverarbeitung (DE-588)4123288-4 gnd |
| topic_facet | Conference proceedings Cereal products Grain Grain / Industrial applications Grain Industrial applications Congresses Grain Congresses Grain Industrial applications Getreideverarbeitung Konferenzschrift |
| url | http://www.sciencedirect.com/science/book/9781845694791 |
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