This is an enlarged and updated version of a reference that explains virtually all important test methods regarding grain-based foods, from in-field, post-harvest through mill intake to processed products, including breads, cookies, cakes, crackers, noodles and more. The enlarged book adds information for handling larger data sets, improving data reliability, and integrating online testing methods with off- and in-line techniques. More specifically, this edition adds and explains tests for specialized flours, self-rising doughs, baking powders and grains. New material is provided on breadmaking and noodle testing, including Ramen. Throughout, an emphasis is placed on practical connections between testing, quality control and superior end-product properties. In addition, the book explains testing equipment, including specific devices and their applications
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