Index page for: Characterization of Cereals and Flours: Properties, Analysis, and Applications

Table of Contents PART I: THERMAL ANALYSIS Calorimetry of Pre- and Postextruded Cereal Flours, Gonul Kaletunc and Kenneth J. Breslauer Application of Thermal Analysis to Cookie, Cracker, and Pretzel Manufacturing, James Ievolella, Martha Wang, Louise Slade, and Harry Levine Utilization of Thermal Properties for Understanding Baking and Staling Processes, Ann-Charlotte Eliasson Plasticization Effect of Water on Carbohydrates in Relation to Crystallization, Yrjo Henrik Roos and Kirsi Jouppila Construction of State Diagrams for Cereal Processing, Gonul Kaletunc PART II: MECHANICAL PROPERTIESPowder Characteristics of Preprocessed Cereal Flours, G.V. Barbosa-Canovas and H. Yan Rheological Properties of Biopolymers and Applications to Cereal Processing, Bruno Vergnes, Guy Della Valle, and Paul Colonna Stress and Breakage in Formed Cereal Products Induced by Drying, Tempering, and Cooling, Betsy Willis and Martin Okos Textural Characterization of Extruded Materials and Influence of Common Additives, Andrew C. Smith Utilization of Rheological Properties in Product and Process Development, Victor T. Huang and Gonul Kaletunc PART III: STRUCTURAL CHARACTERIZATION Characterization of Macrostructures in Extruded Products, Ann H. BarrettUnderstanding Microstructural Changes in Biopolymers Using Light and Electron Microscopy, Karin Autio and Marjatta Salmenkallio-Marttila NMR Characterization of Cereal and Cereal Products, Brian Hills, Alex Grant, and Peter Belton Phosphorescence Spectroscopy as a Probe of the Glassy State in Amorphous Solids, Richard D. Ludescher Starch Properties and Functionalities, Lilia S. Collado and Harold CorkeINDEX