By Samuel A. Matz (auth.)
This booklet fills a necessity for a technological consultant in a box that has experi enced a virtually explosive bring up within the final 20 years. No different booklet on hand to meals scientists presents distinctive assurance of the materials, techniques, items, and gear of approximately all kinds of snack meals made at the present time. for the reason that booklet of the 1st variation, many adjustments have happened within the snack undefined, making helpful an intensive revision of all chapters. The textual content, illustrations, and bibliographies have all been introduced updated. My target has been to supply a correct and reasona bly targeted description of each significant snack processing approach and prod uct present within the usa. If any reader believes i've got passed over an immense subject, i'd be pleased to profit ofit, within the desire that there'll be a 3rd version during which i will include the advised 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 guides (extending into 1983), may still allow the reader to solve extra advanced or new questions. With those bibliographies as courses, the meals technologist can delve as deeply as she or he needs into really expert elements ofthe topic, whereas even as the reader who's attracted to the wide total photo aren't distracted by way of extra detail.
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Additional resources for Snack Food Technology
MOLASSES The juices extracted from sugar-bearing plants and concentrated by boiling are called molasses. These thick syrups contain other substances be si des sugar that are present in the plant juice, and the ash content is often quite high. Sulfur dioxide is sometimes added as a preservative. Open-kettle molasses is produced in the West Indies by boiling cane juice until most of the water has been evaporated and is an edible grade, as opposed to some industrial grades used mainly for the production of alcohol, as feed ingredients, etc.
American Assoe. of Cereal Chemists, St. Paul, MN. B. 1982. Personal communication. West Lafayette, IN. ASSOC. OFF. AGRIC. CHEM. 1980. Official and Tentative Methods, 13th Edition. Assoe. of Official Agricultural Chemists, Washington, DC. BEDOLLA, S. 1980. Effect of genotype on cooking and texture of corn for tortilla production. S. , College Station, TX. BEDOLLA, S. W. 1982. Cooking maize for masa production. Cereal Foods World 27, 219-221. F. J. 1972. Rice breakfast cereals and infant foods. In Rice Chemistry and Technology.
Interesterification Molecular rearrangement or interesterification is another method of changing the chemical and physical characteristics of fats and oils. This process leads to the reshuflling of fatty acid moieties between the glycerol residues so that a more nearly random distribution exists. Interesterification is accomplished through the use of catalytic techniques at relatively low temperatures, and the net effect is usually to increase the plastic range ofthe fat. Lard so treated has many ofthe desirable textural characteristics of vegetable oil shortenings and contributes less of a greasy sensation when it is used at high levels.