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Filtering by: Creator Giroux, Paul Committee Member Kongraksawech, Teepakorn Non-Academic Affiliation Oregon State University. Graduate School

Oxidative gelation and functionality of wheat flour : effects of grain storage, flour aging, and grain type (hard or soft)

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
Investigations of gluten proteins from functional and historical perspective

Creator:

Zhang, Ying

Abstract:

Wheat (Triticum aestivum) is one of the world’s major staple food crops, with flour produced from starchy endosperm being used for breads, cakes, noodles and various other wheat-based foods. The unique bread making properties of wheat are primarily attributed to its gluten-forming storage proteins: gliadins and glutenins. This study investigated...

Resource Type:

Masters Thesis

Full Text:

genome, has a very hard seed kernel texture (Giroux and Morris, 1998). The single-kernel
Two Studies Addressing Practical Needs of Wheat Farmers, Processors, and Breeders : Changes in Falling Number and Alpha-amylase During Grain Storage, and Improved Predictions of Wheat-flour Dough Properties

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

ScholarsArchive@OSU

Oxidative gelation and functionality of wheat flour : effects of grain storage, flour aging, and grain type (hard or soft)

Investigations of gluten proteins from functional and historical perspective

Two Studies Addressing Practical Needs of Wheat Farmers, Processors, and Breeders : Changes in Falling Number and Alpha-amylase During Grain Storage, and Improved Predictions of Wheat-flour Dough Properties

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