Pasta and Semolina Technology / Edition 1

Pasta and Semolina Technology / Edition 1

by Ron Kill
     
 

ISBN-10: 0632053496

ISBN-13: 9780632053490

Pub. Date: 02/22/2001

Publisher: Wiley

Over the last few years the technologies employed in the production of dry pasta and semolina have changed dramatically. This highly practical book examines these changes and gives commercially relevant information to the reader in the areas of durum wheat, semolina production, pasta mixing and extrusion, shape design and quality assurance.

Written principally

Overview

Over the last few years the technologies employed in the production of dry pasta and semolina have changed dramatically. This highly practical book examines these changes and gives commercially relevant information to the reader in the areas of durum wheat, semolina production, pasta mixing and extrusion, shape design and quality assurance.

Written principally for food technologists working with pasta as an end product or as an ingredient, this book is also an essential reference source for academic, research and teaching institutions.

Product Details

ISBN-13:
9780632053490
Publisher:
Wiley
Publication date:
02/22/2001
Pages:
242
Product dimensions:
6.40(w) x 9.50(h) x 0.75(d)

Related Subjects

Table of Contents

0632053496.

Contributors.

Preface.

Chapter 1. Introduction (R.C. Kill).

Chapter 2. Durum Wheat (G. Wiseman).

Chapter 3. Advances in Durum Milling.

Chapter 4. Pasta Mixing and Extrusion (P.R. Dawe).

Chapter 5. Pasta Shape Design (P.R. Dawe).

Chapter 6. Pasta Drying.

Chapter 7. Additional Ingredients (R.C. Kill).

Chapter 8. Quality Assurance in a Dry Pasta Factory (K. Turnbull).

Index.

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