Corn and wheat are among the most important cereals worldwide, representing many of the calories and proteins consumed. Tortillas and tortilla-related products are among the fastest-growing segments of the food industry and represent a sizeable portion of those calories. Tortillas: Wheat Flour and Corn Products answers the food industry’s need to meet the growing demand for high-quality tortillas and tortilla-based foods. This book will guide food scientists, product developers, and nutritionists through the fascinating science and technology behind the production of corn and wheat flour tortillas. This title is the most comprehensive English-language book of its kind. It fully describes the technology, nutritional value, and quality control measures of corn and wheat flour tortillas, tortilla chips, and related products. It accomplishes this through 300 pages of quality text, complemented by easy-to-understand facts, figures, tables, and summaries that seamlessly guide users to an understanding of the fundamental underlying principles that optimize tortilla production and guide product development. Tortillas: Wheat Flour and Corn Products is ideal for academics and industry professionals, including food science and nutrition students; people working in the tortilla and snack food industries; industry staff interested in the quality control/assurance aspects of tortillas; and professionals interested in cereal processing and product development. Edited by the renowned food science educators in tortilla production, this book provides high-quality training at both the academic and corporate levels A history of corn and wheat flour tortillas Ideal physicochemical properties of corn kernels and wheat flours to optimize processing Quality attributes of processed products and quality control/troubleshooting Food safety and quality control, from the raw materials to intermediate and finished products Various industrial setups and pilot plant techniques currently used to manufacture wheat flour tortillas Ideal physical, chemical, and rheological properties of tortilla flours Roles of leavening agents in tortilla quality Functions of dough emulsifiers and reducing agents in textural shelf life and “process-ability Effects and roles of preservatives and supplemented enzymes on shelf life Common quality and consistency issues encountered by the flour tortilla industry, along with solutions and recommendations Optimum properties of corn kernels for tortillas and nixtamalized snacks, such as parched fried corn, corn chips, and tortilla chips Milling processes and quality control testing used to obtain lime-cooked dough, the backbone for the fabrication of table tortillas and corn and tortilla chips
Corn and wheat are among the most important cereals worldwide, representing many of the calories and proteins consumed. Tortillas and tortilla-related products are among the fastest-growing segments of the food industry and represent a sizeable portion of those calories. Tortillas: Wheat Flour and Corn Products answers the food industry’s need to meet the growing demand for high-quality tortillas and tortilla-based foods. This book will guide food scientists, product developers, and nutritionists through the fascinating science and technology behind the production of corn and wheat flour tortillas. This title is the most comprehensive English-language book of its kind. It fully describes the technology, nutritional value, and quality control measures of corn and wheat flour tortillas, tortilla chips, and related products. It accomplishes this through 300 pages of quality text, complemented by easy-to-understand facts, figures, tables, and summaries that seamlessly guide users to an understanding of the fundamental underlying principles that optimize tortilla production and guide product development. Tortillas: Wheat Flour and Corn Products is ideal for academics and industry professionals, including food science and nutrition students; people working in the tortilla and snack food industries; industry staff interested in the quality control/assurance aspects of tortillas; and professionals interested in cereal processing and product development. Edited by the renowned food science educators in tortilla production, this book provides high-quality training at both the academic and corporate levels A history of corn and wheat flour tortillas Ideal physicochemical properties of corn kernels and wheat flours to optimize processing Quality attributes of processed products and quality control/troubleshooting Food safety and quality control, from the raw materials to intermediate and finished products Various industrial setups and pilot plant techniques currently used to manufacture wheat flour tortillas Ideal physical, chemical, and rheological properties of tortilla flours Roles of leavening agents in tortilla quality Functions of dough emulsifiers and reducing agents in textural shelf life and “process-ability Effects and roles of preservatives and supplemented enzymes on shelf life Common quality and consistency issues encountered by the flour tortilla industry, along with solutions and recommendations Optimum properties of corn kernels for tortillas and nixtamalized snacks, such as parched fried corn, corn chips, and tortilla chips Milling processes and quality control testing used to obtain lime-cooked dough, the backbone for the fabrication of table tortillas and corn and tortilla chips
Bernard Shaw on the American Stage is the first comprehensive study of the production of Bernard Shaw’s plays in America. During his lifetime (1856-1950), Shaw was America’s most popular living playwright; productions of his plays were outnumbered only by Shakespeare. Forty-four of Shaw’s plays were staged in America before his death, eight more posthumously. Eleven of the productions were world premieres. Bernard Shaw on the American Stage tells the story of the fifty-two premieres, which, apart from a few fragments, is his total dramatic oeuvre. The book also includes, again for the first time, production data and concise overviews of dozens of the most notable American revivals of the plays, from the 1890s to the beginning of the 2020 pandemic. Illustrations—production photographs, programmes, theatre buildings, playbills, actors’ studio portraits— inform the study throughout.
Integrative Body-Mind-Spirit Social Work strongly connects Western therapeutic techniques with Eastern philosophy and practices, while also providing a comprehensive and pragmatic agenda for social work, and mental health professionals. The second edition represents a major revision from the original book, featuring numerous case studies and a robust companion website including demonstration videos and reproducible client handouts.
A “mesmerizing” biography of the #1 New York Times–bestselling author of Sophie’s Choice, The Confessions of Nat Turner, and Darkness Visible (Entertainment Weekly). William Styron was one of the most highly regarded and controversial authors of his generation. In this illuminating biography, James L. W. West III draws upon letters, papers, and manuscripts as well as interviews with Styron’s friends and family to recount in rich detail the experiences that shaped each of his groundbreaking books. From Styron’s Southern upbringing, which deeply influenced the Pulitzer Prize–winning The Confessions of Nat Turner and National Book Award–winning Sophie’s Choice, to his feud with Norman Mailer and the clinical depression that led to his acclaimed memoir Darkness Visible, West’s remarkable biography provides invaluable insight into the life and works of a giant of American literature.
To write it took three months; to conceive it—three minutes; to collect the data in it—all my life." So said F. Scott Fitzgerald regarding This Side of Paradise, the novel he began writing in November 1917 and published on March 26, 1920. This Side of Paradise launched Fitzgerald as the "Prophet of the Jazz Age" and the spokesman for his generation. It is still one of the major reasons for his fame today. The story of how Fitzgerald wrote and published the book is fascinating. In The Making of "This Side of Paradise", James West studies the inception, composition, publication, and textual history of the novel. He traces its growth from its earliest version, entitled "The Romantic Egotist," to its final published form. Based on preserved documentary evidence—fragments of "The Romantic Egotist," the manuscript of This Side of Paradise, surviving correspondence, and other papers—this volume blends the techniques of biographical, critical, and textual scholarship to tell the story of the making of the quintessential novel of the twenties.
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