4.1 Introduction White wheat flour is the largest ingredient in nearly all biscuits. It is made from wheat by removing the brown surface coating and the embryo(the bran and the germ) and reducing the particle size to a fine powder. Modern milling methods are very complex involving many stages principally because it is difficult to separate the bran from the white central part (known as the endosperm)of the wheat

The regulations relating to food production are continually being tightened with the aim of improving the safety of food products and the safety of people working in food factories If you work in a food factory you must be acquainted with the potential dangers and constantly endeavour to prevent the food becoming contaminated with noxious substances. You must also

Biscuits are small baked products made principally from flour, sugar and fat. They typically have a moisture content of less than 4% and when packaged in moistureproof containers have a long shelf life, perhaps six months or more. The appeal to consumers is determine by the appearance and eating qualities. For example, consumers do not like broken biscuits nor ones that have been over or under baked

Introduction This manual is one of a series dealing with materials and manufacturing procedures for biscuits It describes, in general terms the most important ingredients used to make biscuits by type, function, handling and storage. Most of the ingredients are used to make biscuit dough. The techniques for

第一章绪论 第二章食品的热处理与杀菌 第三章食品的低温处理与保藏 第四章食品的脱水加工 第五章食品辐射保藏 第六章食品的腌渍烟熏和发酵处理 第七章食品的化学保藏 第八章典型食品的加工工艺

Contents Foreword Preface 111 How to use the reference guide Introduction Food irradiation topics

Preface This reference guide is intended for anyone who requires go to Dr Paisan Loaharanu, Joint FAO/AEA Division a source book on food irradiation, including those in the for Nuclear Techniques in Food and Agriculture, for his manufacturing and retail industries, and teachers and help and comments, and for contributing the Foreword

Introduction Trends in food spoilage and sa ther than falling, year by year(e.g. Foods deteriorate as a result of phys hanges, the activities of enzymes and of micro- r approximately doubled between 1983 organisms (Table I). In addition, post-harvest losses in the UK, with substantial economic consequences

How to use the reference guide Key aspects relating to food irradiation are listed irradiation the range of currently applied and alphabetically. a full list of entries can be found at the ' emerging servation technologies. Each entry end of the book, headings are also classified into: Main in the refer

Foreword plinary nature of food irradiation, involv. This reference guide is an ABC on food irradiation on ing branches of science such as microbiology, chemistry, the one hand and an encyclopedia of food irradiation on physics and nuclear technology, toxicology and nutri- the other. The authors have painstakingly compiled all