TY  - BOOK
AU  - Dubois,Michel
AU  - Dubat,Arnaud
AU  - Launay,Bernard
ED  - ScienceDirect eBooks.
TI  - AlveoConsistograph handbook
T2  - American Associate of Cereal Chemists International
SN  - 9780128104583
AV  - TX769 .D83 2008
PY  - 2008///
CY  - St. Paul, MN
PB  - AACC International
KW  - Alveographs
KW  - Dough
KW  - Testing
KW  - Equipment and supplies
KW  - COOKING / General
KW  - bisacsh
KW  - fast
KW  - Electronic books
KW  - local
N1  - Includes bibliographical references and index; Front Cover; The Alveo Consistograph Handbook; Copyright Page; Table of Contents; Dedication; Preface to the Second Edition; Preface to the First Edition; Part I: The Chopin Alveograph-Constant- Hydration Method; CHAPTER 1: The Chopin Alveograph; THE INSTRUMENT; THE ALVEOLINK CALCULATOR; THE ALVEOEXPERT SOFTWARE; LITERATURE CITED; CHAPTER 2: Theoretical Aspects of Bubble Inflation and New Applications to Dough Rheology; DOUGH DEFORMATION DURING ALVEOGRAPHIC MEASUREMENTS; BASIC RHEOLOGICAL TERMS AND RHEOLOGICAL BEHAVIOR OF DOUGH; BIAXIAL EXTENSION IN RHEOLOGICAL STUDIES; PSEUDOPLASTIC AND STRAIN-HARDENING PROPERTIES IN BIAXIAL EXTENSIONSTRESS RELAXATION IN BIAXIAL EXTENSION; CONSEQUENCES OF DOUGH COMPRESSIBILITY; CONCLUSION; LITERATURE CITED; CHAPTER 3. The Alveograph Procedure; PREPARING THE INSTRUMENT; PREPARING THE SAMPLE; TESTING PROCEDURE; EVALUATING THE ALVEOGRAM; THE ALVEOGRAPH PROCEDURE USING THE ALVEOLINK CALCULATOR; LITERATURE CITED; APPENDIX TO CHAPTER 3 Relaxo-Calculator RCV4 Commands and Functions; CHAPTER 4. Modifications of the Alveograph Procedure; ALVEOGRAPHY WITH THE MICROMIXER; ALVEOGRAPHY OF DURUM SEMOLINA; ALVEOGRAPHY OF HARD WINTER WHEAT FLOURALVEOGRAPHY OF INSECT-INFESTED WHEAT; USE OF ALVEOGRAPHY IN NONFOOD INDUSTRIES; LITERATURE CITED; CHAPTER 5. Interpretation of the Alveogram; COMMONLY USED VALUES; ALVEOGRAM VALUES AND BAKING QUALITY; NONCONVENTIONAL INTERPRETATIONS OF ALVEOGRAMS; ALVEOGRAPHY AND STRUCTURAL RELAXATION; LITERATURE CITED; CHAPTER 6. Factors Influencing Alveograms; OPERATING PROCEDURE; CONSTANT WATER CONTENT VERSUS CONSTANT CONSISTENCY; FLOUR CONSTITUENTS; BAKING INGREDIENTS; OXIDIZING AND REDUCING AGENTS; FLOUR CHLORINATION; GRAIN IRRADIATION; DOUGH FERMENTATION; THE CONSTANT-CONSISTENCY ALVEOGRAPH METHOD-HOW DOES IT WORK?COMPARISON OF RESULTS OBTAINED ON THE SAME WHEAT USING THE CONSTANT-WATER-CONTENT AND CONSTANT-CONSISTENCY TECHNIQUES; CONCLUSIONS; LITERATURE CITED; Part III: Supplementary Information; CHAPTER 10. Maintenance and Troubleshooting; DAILY; WEEKLY; MONTHLY; QUARTERLY; ANNUAL; TROUBLESHOOTING; CASES; APPENDIX 1: Main Alveograph Parts; APPENDIX 2: Selected References Concerning the Alveograph; Index
UR  - http://ezproxy.alfaisal.edu/login?url=https://www.sciencedirect.com/science/book/9781891127564
ER  -