The Farinograph Handbook: Advances in Technology, Science and Applications, Fourth Edition, highlights the instrument's changes over the last three decades.
Author(s): Jayne E Bock & Clyde Don
270 Pages
Technology, Food Science
Series Name: Woodhead Publishing Food Science, Technology and Nutrition
Description
Book Synopsis
The Farinograph Handbook: Advances in Technology, Science and Applications, Fourth Edition, highlights the instrument's changes over the last three decades. This book outlines how different farinograph models work, how to properly run a standard test and interpret the results, and the standard and unconventional applications for the instrument. This fourth edition will familiarize readers with the farinograph instrument's principles of operation and factors that affect its operation. This edition also contains new research on dough rheology, the use of results for process control in traditional bakery applications, and information on instrument maintenance and calibration.
This handbook is ideal for dough rheologists, cereal scientists, food (specifically, bread) scientists, millers, grain developers, academics, researchers and students.
Dimensions (Overall): 9.25 Inches (H) x 7.5 Inches (W) x .57 Inches (D)
Weight: 1.03 Pounds
Suggested Age: 22 Years and Up
Number of Pages: 270
Genre: Technology
Sub-Genre: Food Science
Series Title: Woodhead Publishing Food Science, Technology and Nutrition
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Shipping details
Estimated ship dimensions: 0.57 inches length x 7.5 inches width x 9.25 inches height
Estimated ship weight: 1.03 pounds
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