"Future of Flour"
Das umfassende Handbuch mit dem Praxiswissen zu Getreide, Mehl und Mehlverbesserung.
Die Mühlenchemie versteht sich sich als Partner der Mühlenindustrie überall in der Welt. Die Weitergabe von Know how ist für uns seit Jahrzehnten eine vorrangige Aufgabe, der wir auf verschiedenste Weise nachkommen.
Dabei haben unsere Kunden immer wieder den Wunsch nach einem Nachschlagewerk geäußert, dass das heutige Wissen zur Mehlverbesserung und zu den angrenzenden Thematiken kompakt und verständlich erläutert. Dr. Lutz Popper, der Leiter unserer Forschung, legt jetzt - zusammen mit zwei weiteren Herausgebern - dieses Werk vor.
Auf über 400 Seiten werden viele sehr unterschiedliche Themen abgehandelt. Von häufigen und weniger bekannten Mehlproblemen spannt sich der Bogen zu Betrachtungen der Märkte und Verfahrensweisen in Ländern wie USA, Kanada, Australien, China, Indien, Argentinien und Frankreich. Der Bestimmung von Weizen- und Roggenqualitäten wird breiten Raum gegeben, eine ausführliche Darstellung der Grundlagen von Rheologie und Spektrometrie schließen sich an. Weitere Themen sind unter anderem Gluten-Eigenschaften, Roggenmehl, Composite Mehl, die Bereiche Mehlanreicherung, Mehlverbesserung und Premixe.
Entstanden ist ein Standardwerk, das schnell kompetente Antworten zu Fragestellungen in der Praxis gibt. Die Gliederung ist übersichtlich, der Stil nicht nur für Experten verständlich. "Future of Flour" enthält nicht nur das Praxiswissen der Mühlenchemie, es ist auch ein fundierter Überblick über die Aktivitäten der Mühlenindustrie überall in der Welt.
Unser Service für Sie: Einzelne Kapitel des Buches zum Download
Um der interessierten Fachwelt einen Eindruck vom Inhalt des Werks zu geben, veröffentlichen wir in loser Folge einzelne Kapitel als pdf.
Copyright-Hinweis
Das Copyright liegt bei der Mühlenchemie GmbH & Co KG. Die Weitergabe an Dritte ist untersagt.
Inhaltsangabe
(Dieses Buch liegt nur in englischer Sprache vor)
- 1 Questions and Flour Problems, (PDF 188 KB)
- 1.1 Cultivation, Harvest and Wheat Supply
- 1.2 Varieties and Classes
- 1.3 Milling and Extraction
- 1.4 Flour Components
- 1.5 Colour
- 1.6 Storage (Wheat, Flour, Bread)
- 1.7 Rheology
- 1.8 Spectroscopic Methods
- 1.9 Oxidation
- 1.10 Dosage of Additives
- 1.11 Shelf-Life of Bread
- 1.12 Composite Flours
- 1.13 Ready-Mixed Flour
- 1.14 Durum, Pasta and Noodles
- 1.15 Rye
- 1.16 Baking
- 2 Wheat: More than just a Plant, PDF (378 KB)
- 2.1 Introduction
- 2.2 Wheat Kernel Composition
- 2.3 Wheat Development in the U.S.
- 2.4 Wheat Cultivation and Harvest
- 2.5 Global Significance
- 2.6 Future Trends
- 2.7 New Breeding Technologies in Central Europe
- 2.8 Conclusion
- 2.9 References
- 3 The Milling Process, PDF (120 KB)
- 3.1 Storing
- 3.2 Cleaning
- 3.3 Conditioning
- 3.4 Gristing
- 3.5 Milling
- 3.6 References
- 4 Global Wheat Trade, PDF (104 KB)
- 5 Wheat Quality in the United States of America, PDF (788 KB)
- 5.1 Introduction
- 5.2 Wheat – Historical Perspective
- 5.3 Wheat – Statistical Perspective
- 5.4 U.S. Grain Grading Standards
- 5.5 U.S. – Six Basic Wheat Classes
- 5.6 Wheat Evaluation Process – Wheat Evaluation For Grade
- 5.7 Evaluation Process – Non Grade Factors in
- 5.8 Evaluation Process – Evaluating Flour, Dough and End Products
- 5.9 U.S. Wheat Grades
- 5.10 Milling Industry Overview
- 5.11 Abbreviations
- 5.12 References
- 6 Canadian Wheat, PDF (220 KB)
- 6.1 Introduction
- 6.2 Overview of the Canadian Wheat Quality Assurance System
- 6.3 Wheat Grading and Classification in Canada
- 6.4 Development of New Wheat Varieties in Canada
- 6.5 The Canadian Wheat Variety Registration Process
- 6.6 Western Canadian Wheat Classes
- 6.7 Eastern Canadian Wheat Classes
- 6.8 Future Trends in Grading and Classification of Canadian Wheat
- 6.9 Canadian Wheat Classes and Their Uses
- 6.10 Acknowledgment
- 6.11 Abbreviations
- 6.12 References
- 7 Australian Wheat, PDF (192 KB)
- 7.1 The Australian Wheat Industry
- 7.2 Marketing Wheat to the World
- 7.3 Moving Wheat from Paddock to Plate
- 7.4 Australian Wheat Grades
- 7.5 Australian Wheat Varieties
- 7.6 The Growth Cycle
- 7.7 Irrigation
- 7.8 Improved Farming Trends
- 7.9 Wheat Productivity Trends
- 7.10 From Paddock to Port
- 7.11 Australian Wheat Grades and End Use Products
- 7.12 Where Australian Wheat Goes Internationally
- 7.13 Abbreviations
- 8 Chinese Wheat: Current Situation and Prospects, PDF (339 KB)
- 8.1 Wheat Production
- 8.2 Wheat Use
- 8.3 Wheat Trade
- 8.4 Wheat Quality
- 8.5 Wheat Standards
- 8.6 Wheat Flour
- 8.7 Wheat Flour Standards
- 9 Quality Characteristics of Indian Wheat, PDF (267 KB)
- 9.1 India's Wheat Growing Zones
- 9.2 Wheat Varieties
- 9.3 Cereal Chemistry
- 9.4 Dough Properties of Indian Wheat
- 9.5 Grain Classification
- 9.6 Classes of Indian Wheat
- 9.7 Current Indian Wheat Grading System
- 9.8 References
- 10 Argentinian Wheat, PDF (188 KB)
- 10.1 Wheat Growing Areas
- 10.2 Marketing of Wheat
- 10.3 The Market for Flour
- 10.4 Wheat Harvest of 2003
- 10.5 The Problem of Non-Classification of Wheat According to Quality
- 10.6 The Most Common Shortcomings of Argentinian Wheat
- 11 French Wheat Classes, PDF (228 KB)
- 11.1 Distribution of varieties in the 2003 harvest
- 11.2 Quality classification
- 11.3 Exports
- 11.4 Abbreviations
- 12 Determining the Baking Quality of Wheat and Rye Flour, PDF (576 KB)
- 12.1 Determining the Moisture Content of Flours
- 12.2 Determining the Mineral Content of Flours
- 12.3 Determining Acidity in Flours
- 12.4 Determining the Falling Number as a Measure of α-Amylase Activity
- 12.5 Determining the Gelatinization Properties of Starch with the Amylograph
- 12.6 Quantitative Methods of Protein Determination
- 12.7 Methods for Testing the Quality of Wheat Gluten
- 12.8 Equipment for testing the Fermentation of Doughs (Maturograph) and the Increase in Volume During the Baking Process (Oven Rise Recorder)
- 12.9 Baking Tests to Determine Baking Properties
- 12.10 Baking Tests to Determine the Quality Attributes of Rye Flours
- 12.11 References
- 13 Fundamentals of Rheology and Spectrometry
- 14 The Role of Gluten Elasticity in the Baking Quality of Wheat, PDF (477 KB)
- 14.1 Introduction
- 14.2 Definition of Baking Quality
- 14.3 Definition of Elasticity
- 14.4 Elasticity of Gluten and Dough
- 14.5 The Role of Molecular Weight in Elasticity
- 14.6 The Role of Non-Covalent Interactions
- 14.7 The Role of the Insolubility of Gluten
- 14.8 Methods for the Evaluation of Elasticity
- 14.9 Comparative Tests with Various Rheological Methods to Reveal the Function of Elasticity
- 14.10 The Mechanism of Elastic Deformation
- 14.11 Viscoelastic Deformation
- 14.12 Elasticity, a Must for Wheat Dough?
- 14.13 References
- 15 Rye Flour, PDF (948 KB)
- 15.1 Introduction
- 15.2 Yield as a Mark of Progress in Breeding
- 15.3 Objectives of Breeding in Respect of Technical Suitability for Processing as Bread Rye
- 15.4 Rye Quality
- 15.5 Rye Varieties
- 15.6 Testing Methods for Describing the Quality of Rye
- 15.7 Walsrode Test
- 15.8 Optimizing Bread Rye Quality for the Market
- 15.9 Current Rye Research and Processing Properties
- 15.10 Changes in Milled Rye Products
- 15.11 Possibilities of Influencing Milled Rye Products
- 15.12 Summary
- 15.13 References
- 16 Composite Flours, PDF (124 KB)
- 16.1 Introduction
- 16.2 Definition of Composite Flours
- 16.3 Composition of Composite Flours
- 16.4 Examples of Recipes for Various Baked Goods Made from Composite Flours
- 16.5 Composite Flours in Different Continents
- 16.6 Treatment of Composite Flours
- 16.7 Rheology of Dough
- 16.8 Outlook
- 16.9 References
- 17 Flour Fortification
- 18 Flour Treatment
- 18.1 Flour Treatment and the Improvement of Flour, PDF (64 KB)
- 18.2 Flour Treatment is an Essential Part of the Industrial Production of Flour, PDF (125 KB)
- 18.3 Oxidation and Flour Maturation, PDF (264 KB)
- 18.4 Reduction and Dough Softening, PDF (156 KB)
- 18.5 Enzymes, PDF (488 KB)
- 18.6 Emulsifiers, PDF (596 KB)
- 18.7 Acidulants and Acidity Regulators, PDF (84 KB)
- 18.8 Bleaching Agents, PDF (84 KB)
- 18.9 Vital Wheat Gluten, PDF (76 KB)
- 18.10 Dough Rheology as a Function of Flour Treatment, PDF (717 KB)
- 18.11 Improvement of Crumb Softness and Shelf-Life, PDF (156 KB)
- 18.12 Treatment of Flour from Damaged Wheat, PDF (254 KB)
- 18.13 Flour Treatment for Specific Applications, PDF (1,3 MB)
- 18.14 References, PDF (72 KB)
- 19 Premixes and Complete Mixes, PDF (188 KB)
- 19.1 Introduction and definitions
- 19.2 The basic idea behind premixes and complete mixes
- 19.3 Composition of complete mixes
- 19.4 Production methods
- 19.5 Manufactures of premixes and complete mixes
- 19.6 The market for premixes and complete mixes
- 19.7 Users of premixes and complete mixes
- 19.8 Global significance
- 19.9 References
- 20 Wheat Flour Products in North America, PDF (312 KB)
- 21 Chinese Steamed Bread, PDF (244 KB)
- 21.1 Introduction
- 21.2 Types of Chinese Steamed Breads
- 21.3 Formulation
- 21.4 Wheat Flour for Chinese Steamed Breads
- 21.5 Ingredients and Functions
- 21.6 Production
- 21.7 Quality Evaluation
- 21.8 Factors Affecting Chinese Steamed Bread Quality
- 21.9 Steamed Buns (Filled Steamed Breads)
- 21.10 Steamed Bread Outside Asia
- 21.11 General Discussion
- 22 Production of Baked Goods from Wheat and Rye Flours – Methods and Analysis of Faults, PDF (164 KB)
- 22.1 The Bread Production System
- 22.2 Wheat bread
- 22.3 Production of rye bread
- 22.4 Causes of faults in bread making
- 22.5 Faults in bread
- 23 Noodles and Pasta
- 24 Future Trends
- 25 Conversion Tables and Abbreviations, PDF (106 KB)
- 25.1 Technical Units of the Système International Relevant to Wheat Science and Technology
- 25.2 U.S. Conversion Factors
- 25.3 Mesh Size of Sieves
- 25.4 Temperature
- 25.5 References