By Samuel A. Matz (auth.)
This publication fills a necessity for a technological consultant in a box that has experi enced a nearly explosive bring up within the final twenty years. No different publication to be had to nutrients scientists offers exact insurance of the components, strategies, items, and gear of approximately all kinds of snack meals made at the present time. given that book of the 1st variation, many alterations have happened within the snack undefined, making invaluable a radical revision of all chapters. The textual content, illustrations, and bibliographies have all been introduced updated. My objective has been to supply a correct and reasona bly exact description of each significant snack processing process and prod uct present within the usa. If any reader believes i've got passed over an enormous subject, i might be completely satisfied to profit ofit, within the wish that there'll be a 3rd version during which i will be able to include the recommended additions. one of many major reasons of this quantity is to supply a resource for solutions to difficulties that the technologist encounters during his or her day-by-day paintings. broad bibliographies, within which the emphasis is on fresh courses (extending into 1983), may still enable the reader to solve extra complicated or new questions. With those bibliographies as courses, the nutrients technologist can delve as deeply as she or he needs into really good points ofthe topic, whereas whilst the reader who's drawn to the vast total photograph are usually not distracted via extra detail.
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Crystals or agglomerates of solid fatty substances mayaiso be present in forms sufficiently large to be detected microscopically. Some authorities claim that a second continuous phase composed of aqueous solution exists in butter. Butterfat is a mixture ofmany different glycerides. The relative proportions of these compounds are controlled by the breed of cattle, the season of the year, and, particularly, the type of feed. The aqueous phase contains milk proteins, native minerals plus any added salt, lactose, and skim-milk and wash-water components.
Solids Fraction Index (SFI) The proportion of solid to liquid fat in a shortening at a given temperature has an important relationship to the performance of shortening at that temperature. This proportion cannot be deduced from the melting point of the fat or from the consistency of the shortening at the given temperature. However, it can be accurately determined by a technique called dilatometry. The principle ofthe test is measurement ofthe change in volume of samples of constant mass held at aseries of temperatures.
Food Oils and Their Uses, 2nd Edition. , Westport, CT. B. 1960. Shortenings. In Bakery Technology and Engineering. A. Matz (Editor). , Westport, CT. B. 1981. Bulk handling of fats and oils. Cereal Foods World 26,446448. 3 Sweeteners Sweeteners are used in large quantities for glazed popcorn and extruded collets. Although they are not "sweeteners" in the strict sense of the word, corn syrup solids of low dextrose equivalent (dextrins or maltodextrins) are sometimes used as carriers for flavors that are to be applied to salty snacks by dusting or in an oil spray.