----- 谷物和面粉的特性、分析和应用
THERMAL ANALYSIS. Calorimetry of Pre- and Postextruded Cereal Flours. Application of Thermal Analysis to Cookie, Cracker, and Pretzel Manufacturing. Utilization of Thermal Properties for Understanding Baking and Staling Processes. Plasticization Effect of Water on Carbohydrates in Relation to Crystallization. Construction of State Diagrams for Cereal Processing. MECHANICAL PROPERTIES. Powder Characteristics of Preprocessed Cereal Flours. Rheological Properties of Biopolymers and Applications to Cereal Processing. Stress and Breakage in Formed Cereal Products Induced by Drying, Tempering, and Cooling. Textural Characterization of Extruded Materials and Influence of Common Additives. Utilization of Rheological Properties in Product and Process Development. STRUCTURAL CHARACTERIZATION. Characterization of Macrostructures in Extruded Products. Understanding Microstructural Changes in Biopolymers Using Light and Electron Microscopy. NMR Characterization of Cereal and Cereal Products. Phosphorescence Spectroscopy as a Probe of the Glassy State in Amorphous Solids. Starch Properties and Functionalities. INDEX.
{{comment.content}}