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Le grain de blé

Composition and Utilisation

by Pierre Feillet (writer)
Collection: Mieux comprendre
january 2000
Book
160 x 240 format 312 pages In stock
25,00 €
eBook [ePub]
160 x 240 format Download after purchase
16,99 €
eBook [PDF]
160 x 240 format Download after purchase
16,99 €

This book reviews advances in wheat science and technology. It describes the biochemical composition of this cereal and offers a critical analysis of the technological and physicochemical bases of flour and semolina processing into bread, biscuits and alimentary pastes, as well as their nutritional value. It also addresses economics in the wheat production sector.

1. Des blés aux farines
2. Protéines
3. Amidon, pentosanes et lipides
4. Enzymes
5. De la farine à la pâte et de la pâte au pain
6. Biscuits, pâtes alimentaires et autres produits dérivés du blé
7. Régulateurs des farines et agents de levée des pâtes
8. Méthodes d'appréciation de la qualité
9. Valeur nutritionnelle
10. Économie de la filière blé
Épilogue

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Language(s): French

Publisher: Inra

Edition: 1st edition

Collection: Mieux comprendre

Published: 1 january 2000

Reference Book: 01426

Reference eBook [ePub]: 01426EPB

Reference eBook [PDF]: 01426NUM

EAN13 Book: 9782738008961

EAN13 eBook [ePub]: 9782759212811

EAN13 eBook [PDF]: 9782759202225

Format (in mm) Book: 160 x 240

Pages count Book: 312

Weight (in grammes): 565 (Book)

Size: 21 Mo (ePub), 44 Mo (PDF)

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