A preliminary investigation of the deformation of cereal pellets by flaking rolls

Cereal Foods World

Volumn 42, Issue 6, 1997, Pages 444-451

  Levine, L ^a,b,c,d   Levine, S ^a,e  

^a Leon Levine and Associates Inc   (United States)

^b City College of New York ^*  (United States)

^c CITY COLLEGE OF NEW YORK   (United States)

^d PROCTER AND GAMBLE COMPANY   (United States)

^e Wayzata High School   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0031504057     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (8)

1. Fast, R. B., Lauhoff, G. H., Taylor, D. D., and Getgood, S. J. Unit operation and Equipment III. Tempering, flaking and toasting. In: Breakfast Cereals and How They are Made. R. B. Fast and E. F. Caldwell, Eds. American Association of Cereal Chemists, St. Paul, MN, 1990.
2. Miller, R. C. Breakfast cereal extrusion technology. In: The Technology of Extrusion Cooking. N. D. Frame, Ed. Blackie Academic, London, 1994.
3. Levine, L. Engineering: Musing on the mechanics of flaking rolls. Cereal Foods World 38:873, 1993.
4. Levine, L. Engineering: Miscellaneous topics on breakfast cereal making. Cereal Foods World 39:456, 1994.
5. Levine, L. Engineering: Some discussion about cereal flaking and a little bit more about dough sheeting. Cereal Foods World 41466, 1996.
6. Levine, L., and Drew, B. Rheological and engineering aspects of the sheeting and laminating of dough. In: Dough Rheology and Baked Product Texture. H. Faridi and J. M. Faubion, Eds. Van Nostrand Reinhold, New York, 1990.
7. Levine, L. A model for sheeting of dough between rolls operating at different speeds.. Cereal Foods World 41:690, 1996.
8. Hoseney, R. C. Principles of Cereal Science and Technology. American Association of Cereal Chemists, St. Paul, MN, 1986.