CHARACTERIZATION OF CEREALS AND FLOURS
CONTENTS 1 CALORIMETRY OF PRE- AND POSTEXTRUDED CEREAL FLOURS 2 APPLICATION OF THERMAL ANALYSIS TO COOKIE, CRACKER, AND PRETZEL MANUFACTURING 3 UTILIZATION OF THERMAL PROPERTIES FOR UNDERSTANDING BAKING AND STALING PROCESSES 4 PLASTICIZATION EFFECT OF WATER ON CARBOHYDRATES IN RELATION TO CRYSTALLIZATION 5 CONSTRUCTION OF STATE DIAGRAMS FOR CEREAL PROCESSING 6 POWDER CHARACTERISTICS OF PREPROCESSED CEREAL FLOURS 7 RHEOLOGICAL PROPERTIES OF BIOPOLYMERS AND APPLICATIONS TO CEREAL PROCESSING 8 STRESS AND BREAKAGE IN FORMED CEREAL PRODUCTS INDUCED BY DRYING, TEMPERING, AND COOLING 9 TEXTURAL CHARACTERIZATION OF EXTRUDED MATERIALS AND IN?UENCE OF COMMON ADDITIVES 10 UTILIZATION OF RHEOLOGICAL PROPERTIES IN PRODUCT AND PROCESS DEVELOPMENT 11 CHARACTERIZATION OF MACROSTRUCTURES IN EXTRUDED PRODUCTS 12 UNDERSTANDING MICROSTRUCTURAL CHANGES IN BIOPOLYMERS USING LIGHT AND ELECTRON MICROSCOPY 13 NMR CHARACTERIZATION OF CEREAL AND CEREAL PRODUCTS 14 PHOSPHORESCENCE SPECTROSCOPY AS A PROBE OF THE GLASSY STATE IN AMORPHOUS SOLIDS 15 STARCH PROPERTIES AND FUNCTIONALITIES