By Malcolm C. Bourne
Drawing jointly literature from quite a few fields, foodstuff Texture and Viscosity, 2E, contains a short historical past of this sector and its simple rules. It studies how texture and viscosity are measured, together with the actual interactions among the human physique and meals, aim tools of texture measurements, the most recent advances in texture-measuring tools, a variety of kinds of liquid circulate, and more.This revised version includes nearly 30% new fabric, together with new chapters on physics and texture and the correlation among actual measurements and sensory tests. It now comprises two-color illustrations and incorporates a present checklist of apparatus providers. * thoroughly revised with nearly 30% new fabric * comprises new chapters on physics and texture and the correlation among actual measurements and sensory exams* offers a listing of providers of texture-measuring apparatus * positive aspects two-color illustrations and textual content all through* Written via an award-winning writer
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Extra info for Food Texture and Viscosity: Concept and Measurement (A Volume in the Food Science and Technology International Series) (Food Science and Technology)
On another occasion the children of Israel complained about manna, saying ‘Our soul loatheth this worthless bread’ (Numbers 21:5). The people of the 21st century are just as insistent in demanding a variety of textures and flavors in their food as were the children of Israel many centuries ago. A large part of the effort of the food industry of our day is directed toward providing both high quality and a wide variety of textures and viscosities in the foods that are provided to the public. Status of Food Texture Measurements Of the three main acceptability factors of foods (appearance, flavor, texture), texture was the last to attract considerable research attention.
In bread grading, texture means uniformity of the crumb and even distribution in size of the gas bubbles but does not include the softness or toughness of the bread. For example, Coles (1998) states, ‘Bread visual texture refers to the pattern of luminance observed in light reflected from the crumb of the leavened bread. In a conventional loaf made of white flour, this patterning is almost entirely due to the variation in brightness caused by contrast between bubbles and their walls’. Coles also states that bread technologists take into account a number of textural features including the number and location of unusually large bubbles, streaking, blind crumb, nonrandom variation of texture within a slice, and longitudinal variation of texture within a loaf.
When the children of Israel made their historic 40-year march from Egypt to Palestine across the great desert, God provided their food in the form of manna, which fell nightly in sufficient quantity to feed daily this migrating nation. ’ We know it provided all the essential nutrients because the people were free from illness during this long period of time. Despite the high quality and excellent sensory characteristics of manna, people became tired of eating it every day and demanded a change.