Publishing high-quality food production applications handbooks is a hallmark of AACCI PRESS and Mixolab: A New Approach to Rheology is no exception. Increasing consumer demand for quality foods with superior nutritional value makes innovative tools like the Mixolab of increasing interest to food developers and producers. Operators, breeders, millers, researchers, product developers, formulators, and bakers will find answers to their questions, along with guidelines for maximizing the use of the Mixolab for a wide range of applications. Gaining a better understanding of the instrument''s capabilities will assist in discovery of novel uses by both research and production professionals.Key Features:- Technical description of the Mixolab and comparison with existing devices- Coverage of durum wheat, rice, corn, buckwheat, and other cereals- Specific focus on gluten, starch, ingredients, and enzymes- Influence of sugar, fats, and salt on dough rheology- International comparisons of HACCP experiences- Table of uses for specific carbohydrates- Descriptions of improved laboratory techniques- Wheat testing for breedersAn Essential Reference For:- Additive manufacturers- Bakers- Breeders- Enzyme manufacturers- Millers- Quality control laboratories- Research laboratories- Research and development centers- Storage elevators- Students- Universities- Yeast producers

Publishing high-quality food production applications handbooks is a hallmark of AACCI PRESS and Mixolab: A New Approach to Rheology is no exception. Increasing consumer demand for quality foods with superior nutritional value makes innovative tools like the Mixolab of increasing interest to food developers and producers. Operators, breeders, millers, researchers, product developers, formulators, and bakers will find answers to their questions, along with guidelines for maximizing the use of the Mixolab for a wide range of applications. Gaining a better understanding of the instrument''s capabilities will assist in discovery of novel uses by both research and production professionals.Key Features:- Technical description of the Mixolab and comparison with existing devices- Coverage of durum wheat, rice, corn, buckwheat, and other cereals- Specific focus on gluten, starch, ingredients, and enzymes- Influence of sugar, fats, and salt on dough rheology- International comparisons of HACCP experiences- Table of uses for specific carbohydrates- Descriptions of improved laboratory techniques- Wheat testing for breedersAn Essential Reference For:- Additive manufacturers- Bakers- Breeders- Enzyme manufacturers- Millers- Quality control laboratories- Research laboratories- Research and development centers- Storage elevators- Students- Universities- Yeast producers

Publishing high-quality food production applications handbooks is a hallmark of AACCI PRESS and Mixolab: A New Approach to Rheology is no exception. Increasing consumer demand for quality foods with superior nutritional value makes innovative tools like the Mixolab of increasing interest to food developers and producers. Operators, breeders, millers, researchers, product developers, formulators, and bakers will find answers to their questions, along with guidelines for maximizing the use of the Mixolab for a wide range of applications. Gaining a better understanding of the instrument''s capabilities will assist in discovery of novel uses by both research and production professionals.Key Features:- Technical description of the Mixolab and comparison with existing devices- Coverage of durum wheat, rice, corn, buckwheat, and other cereals- Specific focus on gluten, starch, ingredients, and enzymes- Influence of sugar, fats, and salt on dough rheology- International comparisons of HACCP experiences- Table of uses for specific carbohydrates- Descriptions of improved laboratory techniques- Wheat testing for breedersAn Essential Reference For:- Additive manufacturers- Bakers- Breeders- Enzyme manufacturers- Millers- Quality control laboratories- Research laboratories- Research and development centers- Storage elevators- Students- Universities- Yeast producers