Physico Chemical and Rheological Characteristics of the Wheat Flour

Manjunath, B. M.; Champa, D. M.; Supraja, N.

ISBN 10: 620498554X / ISBN 13: 9786204985541

Published by LAP LAMBERT Academic Publishing, 2022

About this Item

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Seller Inventory # 400574222

Bibliographic Details

• Title: Physico Chemical and Rheological Characteristics of the Wheat Flour
• Publisher: LAP LAMBERT Academic Publishing
• Publication Date: 2022
• Language: English
• ISBN 10: 620498554X
• ISBN 13: 9786204985541
• Binding: Soft cover
• Condition: New

About this title

Synopsis

One of the identifying traits of the degree of economic development in a society today is the relative proportion of the fresh food supply that is preserved by freezing. There are two reasons for this, only the highly perishable foods must be systematically preserved by man. There are generally the highest in price and therefore, the least in demand in the less developed areas of the world. Another reason is that frozen foods require accompanying development and facilities for transporting, storage, and marketing from the processing plant to the users kitchen. The future growth of frozen foods will be influenced by a number of economic and technological factors. Among these are, growth in population, changes in its composition and location, growth in personal incomes, relative costs of frozen verses other forms of foods, change in food tastes and preferences. Continued expansion of the industry will depend largely on the ability of handlers and distributors or maintain high standards of appearance, flavor, and nutritive value of the frozen foods, and to continue to secure a satisfactory return on their investment will contribute towards continued growth of the industry.