Index Catalog // ScholarsArchive@OSU

Creator:: Kongraksawech, Teepakorn
Abstract:: The major components of wheat flour are keys to its functionality in processing and product quality. The major components, other than the lipids, are polymers: starch, protein, and non-starchy polysaccharides (NSP). In wheat NSP are primarily arabinoxylans (AX). These components are compartmentalized in the grain but are forced into close...
Resource Type:: Dissertation
Full Text:: and pin-b are the major components (Gautier et al., 1994a; Giroux and Morris, 1997; Mikulikova, 2007

Creator:: Mattson, Jacob E.
Abstract:: This study examined changes in flour functionality during storage of grain and subsequent aging of flour milled from the grain. Freshly harvested grain was stored for 24 weeks and flour milled from the grain at specified time intervals after harvest (0, 3, 6, 12, and 24 weeks). For each milling...
Resource Type:: Masters Thesis
Full Text:: protein-1 (Gsp- 1). Pin-a and pin-b are the major polypeptides in friabilins (Gautier et al. 1994; Giroux

Creator:: Gehlhar, Sarah Bronwen
Abstract:: Improving quality of hard white wheat (HW) cultivars in the Pacific Northwest is important to expand exports to Asia. Asian food processors prefer HW grain that can satisfy an array of baking needs, as well as produce superior quality noodle products. Three experimental populations were developed from single cross and...
Resource Type:: Dissertation
Full Text:: thanks to the Oregon Gehlar family, especially Mark and Paul, for becoming such a special part of my

Creator:: Adams, Mike R.
Abstract:: Wheat (Triticum aestivum) is a globally traded staple food crop. The diverse and pleasing nature of wheat-derived products is a result of the complex interactions of the polymeric components from the wheat endosperm. Changes in the functionality of these polymeric components, as a result of changes in growing conditions or...
Resource Type:: Masters Thesis

Creator:: Fajardo Centeno, Carlos A.
Abstract:: Wheat is a globally traded staple crop. Wheat is important in human diets because of its agronomic adaptability, physical characteristics, functionality for the production of leavened products and nutritional value. Two significant characteristics make wheat an important staple food-crop. First, the proteins present in wheat endosperm have attributes that enable...
Resource Type:: Dissertation

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