Progress in Dough Processing CD
Single User

Cereal scientists and bakery technologists from Unilever Research and Development 

 

Item No: 27373 

©2003; System requirements: Windows 95, Windows 98, Windows 2000, Windows NT, or Windows XP

$69.00 Price
$55.89 Member Price


This CD-Rom discloses part of the basic research done at Unilever in cereal science and bakery technology. Twelve papers report the rheological, physicochemical, chemical, and microstructural changes of dough during processing and its computational fluid dynamics modeling.

You’ll learn how some unconventional approaches led to interesting insights. Some of the manuscripts will challenge you to pursue further research to corroborate the findings or confirm the hypotheses postulated.

This CD-Rom provides twelve articles, full-color figures, including enlarged figures when appropriate, and twelve full-color, stunningly illustrative short movies of simulations and microscope videos.

Cereal scientists and bakery technologists will value the insight gained from Unilever Research and Development.

Related titles: Progress in Dough Processing CD, Multi User

Introduction: Progress in Dough Processing from Unilever Research and Development


Differential Scanning Calorimetric Study on the Effects of Frozen Storage on Gluten and Dough.


Effect of Storage Time and Temperature on Rheological and Microstructural Properties of Gluten.


Factors Associated with Dough Stickiness as Sensed by Attenuated Total Reflectance Infrared Spectroscopy.


Analysis of Dough Kneaders Using Numerical Flow Simulations.


Quantitative Assessment of Gas Cell Development During the Proofing of Dough by Magnetic Resonance Imaging and Image Analysis.


Long-Term Storage Effect in Frozen Dough by Spectroscopy and Microscopy. Osmotic Properties of Gluten.


Integrated Sensory Response (ISR) Modeling: A New Methodology to Understand and Predict Sensory Attributes in Terms of Physical Properties.


Impact of Industrial Dough Processing on Structure: A Rheology, Nuclear Magnetic Resonance and Electron Microscopy Study.


Detection and Identification of Arabinoxylans Within Bread Dough System.


Influence of Xylanase-Containing Preparations on Bread Dough Properties.

This is the Single User Version of Progress in Dough Processing CD.

Single User Version: This CD is a “Personal Use” version unless identified as a “Multiple User” version on your purchase receipt/paid invoice. With this “Personal Use” license, you are entitled to use this product for your own use but may not transfer reproductions of the software, images, or articles to other parties in any way and may not lease or rent the product to others without the prior written consent of AACC Intl PRESS. You may not make the product available by network.

Multiple User/Department Version: If you purchased the “Multiple User” version, it will be identified as such on your purchase receipt/paid invoice. If identified as a “Multiple User” version on your invoice, you are entitled to use this product on a local area network (closed LAN). You may not transfer reproductions of the software, images, or articles to other parties in any way and may not lease or rent the product to others without the prior written consent of AACC Intl PRESS. Placement of the articles on the Internet or any other external network is prohibited.

To Verify Version:
This Program is a Single User Version unless you purchased the Multi User Version License. The specific version you purchased is designated on your invoice or packing slip. If you no longer have your invoice or packing slip and need to identify which license version you purchased, please contact aacc@scisoc.org.

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