The ICC Handbook of Cereals, Flour, Dough and Product Testing Methods and Applications. Stanley P. Cauvain, and Linda S. Young.
The book describes testing protocols in detail, offering many practical pointers for testing in fields, food plants, and in stores. It shows how data from the tests are acquired, interpreted, and linked to a range of global testing standards.
Contents: Introduction; The Application of Testing Methods in Cereals Breeding Programs; Testing Cereals in the Field and at the Store and Its Relevance to End-Product Performance; Using Cereal Testing at Mill Intake; Applications of Testing Methods in Flour Mills; The Relevance of Testing to the Manufacture of Bread and Fermented Products; The Relevance of Testing to the Manufacture of Biscuits (Cookies), Cakes and Pastries; Cereal Testing in the Manufacture of Extruded Products; Applications for Non-Wheat Testing Methods; Testing for Food Safety Testing for Animal Feed Production; An Overview of ICC Cereals Testing Methods; Cereals Testing Equipment.
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